Does any one have an authentic Mexican recipe for queso dip? I mean without the Velveeta.?

Question

I'd love to make a nice queso dip, but every recipe I see requires Velveeta cheese which I'd rather not use. Are there certain cheeses to use? Does any one have a recipe they have tried and loved?

Answer 1

You need to go to a Mexican grocer and find a large white circle cheese called "Queso Fresco" (Fresh Cheese). It is also called "Queso de Oaxaca". Shred that up and melt it in the microwave with your other ingredients and it works great. It;s an amaxing cheese that a lot of Hispanics use. I use it for my dips and everyone loves it.

Good Luck!

Answer 2

1

Answer 3

I like this one, in particular:

1/4 cup butter or margarine
1/2 cup finely chopped onion
1 can (about 15 ounces) diced tomatoes with liquid
2 cans (4 ounces each) chopped mild green chiles, drained
1/2 teaspoon salt
8 ounces American cheese, cubed
8 ounces shredded Cheddar cheese
1/2 cup heavy cream
PREPARATION:
In a large skillet over medium low heat, melt butter. Sauté onion until tender. Add tomatoes, chiles, and salt, mashing tomatoes with a fork. Simmer, stirring a few times, for about 15 minutes. Add cheeses, stirring until cheese is melted. Stir in cream. Continue to cook, stirring constantly, for 2 minutes longer. Remove from heat and let stand for 10 minutes. Serve in chafing dish, slow cooker, or other dish with heat. Serve chile con queso dip with corn chips or vegetable dippers. Sauté a little chopped jalapeno or serrano pepper with the onion for hotter dip.

Answer 4

Melt a ball of Queso Fresco and add a can of chopped green chili's. Pour it into a shallow baking dish and drizzle with everclear alcohol. Bring it to the table and light it. Ole for Flambe!!

Answer 5

Queso

1 teaspoon vegetable oil
1 teaspoon jalapeno, chopped
1 tablespoon bell pepper, chopped, heaping
1 tablespoon onion, chopped, heaping
1 teaspoon celery, chopped, heaping
1/4 teaspoon garlic, granulated
1 cup chicken broth
1/2 pound sausage, link, sliced thin
3/4 pound american cheese, grated
1/4 cup tomato, chopped

Heat oil in a large skillet over medium heat; add peppers,
onions and celery and cook until tender. Add garlic and chicken broth. In a separate skillet, cook and drain sliced sausage. Add sausage to vegetable mixture. Start sprinkling in cheese, stirring to melt. Add cheese until queso is the desired thickness.Stir in chopped tomato.

Answer 6

Queso dip is not authentic Mexican food. In fact, it is blasphemy! I have lived in California, Texas, and have been to Mexico many times (not just Tiajuana) and the only place I have ran into this Velveeta filled monstrosity was west of Colorado.