Does anyone know how to make queso like some great mexican restaurants?

Here are 3 recipes that are simply great ---

Mexican White Cheese Dip

INGREDIENTS:

1 cup cheese (Monterey Jack, Asadero or Chihuahua)shredded fine

4 oz. green chiles

1/4 cup Half & Half

2 tablespoon onion, chopped fine

2 teaspoons ground cumin

1/2 teaspoon salt

1 serrano pepper, chopped fine (optional)

1 tablespoon fresh cilantro, chopped fine (optional)

DIRECTIONS:

Put all ingredients in a double boiler and heat on medium.

Cook until melted and well blended, stirring occasionally.

White Beer-Cheese Dip

6 cups shredded Asadero cheese

1 small onion finely chopped

1 t. tabasco sauce or other commercial hot sauce

2-3 jalapenos, seeded and chopped very fine

2 T. prepared horseradish

2 cloves garlic finely chopped

1 cup beer

Combine all ingredients in a crockpot and stir. Cook on low until all ingredients are melted together.

Stir again and serve hot with warm homemade corn tortilla chips-for that restaurant taste.

Chile Con Queso (Chiles with Cheese)

1 cup shredded Monterey Jack

1 4 oz. can chopped, green chiles, drained

1/4 cup half and half

2 Tbls onion, finely chopped

2 tsp ground cumin

1/2 tsp salt

Heat all over low heat, stirring constantly, until cheese melts. Serve with tortilla chips.

Queso Fundido al Tequila

1 tablespoon olive or vegetable oil

1 large (10-ounce) ripe tomato, cored, seeded (if you wish) and cut into 1/4 inch pieces

1 medium onion, cut into 1/4 inch pieces

Hot green chiles to taste (roughly 1 large jalapeño or 2 large serranos), stemmed, seeded (if you wish) and finely chopped

3 tablespoons tequila, preferably a silver (blanco) tequila

8 ounces Chihuahua or other Mexican melting cheese, such as quesadilla or asadero, shredded (you’ll have about 2 cups)

1/2 cup chopped cilantro

Heat the oil in a very large (12-inch) skillet over medium-high. Add the tomato, onion and chiles, and cook, stirring nearly constantly, until the onion begins to soften and brown, about 7 minutes. Add the tequila and cook quickly, stirring, until nearly reduced to a glaze. (If you tip the pan toward an open gas flame, it will ignite. If you choose this route, simply shake the pan back and forth until the flames subside and the tequila has reduced to a glaze.) Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted—too long over the heat and the cheese will become tough, oily and stringy. Scoop into a warm dish, sprinkle with the cilantro and serve right away with tortillas for making soft tacos. You may want a little salsa, too.

QUESO FUNDIDO

1 lb chorizo (Mexican Sausage)

4 Large poblanos

1 lb. Chihuahua or other Mexican melting cheese, shredded

tortillas (Corn or flour)

Preheat oven to 450 degrees

Roast peppers by spitting them on a fork and turning them over a

gas flame until blackened all over. Place in a paper bag and let

steam for twenty (20) minutes. Remove skin by running under cold

water. Slice peppers into thin strips, discarding the seeds and

veins.

Cut the chorizo into chunks, remove the skin, and brown over a low

flame. When cooked, drain the excess grease, and mix with the pepper

strips.

Place the mixture in a pie pan or 8" square pan. Top with the

cheese, and put in the oven for 10 minutes or until the cheese is

melted. Place under the broiler for just a minute or so to lightly

brown the cheese. Serve hot and bubbly with warm tortillas

Serves 6 as an appetizer or 2 as a main dish

Queso Blanco

1 c Asadero cheese; shredded *

4 oz Jalapenos, chopped;

-drained, OR

4 oz Poblanos, deveined &

-julienned

1/4 c Half & half

2 T Onion; finely chopped

2 ts Cumin, ground

1/2 ts Salt

Heat all ingredients over low heat, stirring constantly,

until the cheese is melted. Serve warm with tostaditas.

I'm not sure about the restaurant stuff but try adding spinach to the dip, warm it up for a few minutes then add in the cheese ( I use Mexican Velveeta) and the toms and it's really good, that is if you like spinach, which once ya have the cheese and toms ya can't really taste the spinach or at least I can't.

Here's the link for the recipe--Kraft has a bunch of yummy looking cheese dips! Check them out!

http://www.kraftfoods.com/main.aspx?s=recipe&m=rec...

Escalantes has very stable queso. Cazadores additionally has very stable queso... and flameante besides. l. a. Fiesta's is likewise quite stable for "previous college" queso, far extra suitable than Los Tios (and the only stable queso there is Memorial at Kirkwood). i've got consistently got here across Papasitos to be clumpy and greazzzy. Ninfas is obviously reheated.

All I know is that their queso comes to them in five gallon industrial drums.To serve it they a sort of add a kind of greasy substance to it and stir and heat smooth. I'm sorry I don't have a recipe for you though.

Well, of course you know that i am going to refer back to the velveeta and rotel, but with a few variations.. first, use Mexican style rotel instead of original, second, add milk to make it creamier. Also, we like to add a little cooked shredded carrots to ours. You can chop them really small if you don't like the texture of the carrots, but make sure you COOK them!!! It won't taste the same uncooked. Also, when you cook the carrots, use alot of butter, salt, and pepper. Hope that helps!!!

My redhead makes a killer queso, but the recipe's a secret. Sorry.

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