I'm not a huge fan of dips. Except sour cream French onion dip. And chopped liver, I like that. And salsa. Hummus is pretty good too come to think about it. And my grandma Helen's caponata. I kind of enjoy tzatziki come to think of it. And queso... now there's a dip.
I'm not from Texas, but then, do you have to be to be in love with queso? Processed cheese, canned diced tomatoes and green chiles, chorizo if you want, and minced jalapeños — that's it. Cheesy, spicy, zesty goodness. It crusts on the bottom of the pot, it coats chips in a way you know isn't just bad for you, but is the basic equivalent of dip pornography. First time I had queso, I was all, "Dude, how do you make this?"
But as any Texan will tell you (my girlfriend from San Antonio included) all you need for queso is Velveeta and Ro*Tel. What's Ro*Tel, you ask? Tsk, tsk. There are few ingredients in the world more perfectly suited for each other. That's an article right there: 10 Most Perfect Ingredient Pairings. Wait, what's the better hed? 10 Sexiest Ingredient Pairings? 10 Predestined Ingredient Pairings? You get the idea. Velveeta? Ro*Tel? Meant for each other. The only thing that makes them pair even better? Spice.
OK, fine. So I like dips. But I'm not crazy about chips. Unless they're homemade tortilla chips. Wait, and those really thin crackers. And Wheat Thins. Do Cheez Doodles count?
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This addictive dish, which is essentially a Mexican version of fondue, is traditionally served as an appetizer. Queso fundido is best eaten straight from the oven when the cheese is still hot and bubbling. Simply scoop the cheese onto tortillas and roll it up like you do when preparing tacos.
Enchiladas are a Mexican food staple sure to please the entire family. Spotted on the menus of the best Mexican restaurants and local taquerias everywhere, enchiladas are simple enough to make at home using this easy family recipe.
I'm of the opinion that any Texan worth their salt should be able to make a damn-good batch of queso. And think what you will of commercially processed foods, the secret to this dish — the only way to get this right — is to use Velveeta. To give the dip a little bulk and a greater depth of flavor, I'm a fan of adding in chile con carne, but it can just as easily be omitted to make it vegetarian-friendly.Click here to see Recipe SWAT Team: Dips.
Chili con queso is a staple in Texas cuisine and literally translates to “peppers with cheese.” Most queso recipes call for Velveeta, perhaps the most unpretentious cheese there ever was. Melt the cheese with milk and some veggies and you’ve got yourself a delicious dip to be served with tortilla chips or fresh-cut veggies.
Watermelon, even though it's one of the sweeter fruits out there, works incredibly well in savory applications. In this light and refreshing salad, it's partnered with a host of savory ingredients: mint, parsley, corn, queso fresco, onions, vinegar, and a couple of twists of fresh cracked black pepper. It's bright and summery and is a perfect complement to any backyard barbecue.
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Brennan’s of Houston developed this delicious and easy recipe for Chile con Queso au Gratin. This Texas institution has been serving original dishes and Southern hospitality since 1967. Brennan's put a Tex-Mex spin on this quintessential French side dish by utilizing classic queso as a creamy sauce for roast potatoes, creating the perfect crowd-pleaser to bring to your next party.Recipe courtesy of Brennan's of Houston