| please help looking for recipe
Posted: 4/19/2008 11:09:02 AM | Hello everyone,
You helped me with my rice question, now I am hoping you can help me with this. I am looking for a recipe for con queso sauce the cheese sauce you put over nachos, tacos what ever you call them.
Thank you in advance. | |
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| please help looking for recipe
Posted: 4/19/2008 11:38:23 AM | The simplest chili con queso I know of is a small block of velveta, cubed and mixed with a can of Hormel (or steakhouse) chili, nuke until it's cheesey-chili smooth goodness. Personally I prefer no beans. It works great in a fondue pot as well.
A similar result can be obtained with salsa instead of chili. | |
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| please help looking for recipe
Posted: 4/19/2008 11:40:07 AM | | ok....don't know exactly which recipe you want...just the cheese sauce or the one with other things added.....but go to cooks.com and you can pretty well find any of them you want. | |
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| please help looking for recipe
Posted: 4/19/2008 11:43:26 AM | Here ya go....and if ya don't like that one theres many many more on here...enjoy..
2 tablespoons Crisco
1/2 teaspoon garlic powder
1 pound Velveeta cheese, cubed
1/2 pound Colby cheese, cubed
2 small cans (4 1/2 ounces) chopped green chilies
1 tablespoon salsa
1 10-ounce can evaporated milk PreparationIn a large skillet, melt the Crisco over low heat. Add garlic powder and Velveeta and Colby cheeses. Stir continuously over very low heat so the mixture doesn't burn. When cheese has melted, add green chilies and salsa, stirring to combine. Add evaporated milk and stir over low heat:  | |
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| please help looking for recipe
Posted: 4/19/2008 1:49:46 PM | Mexican style Velveeta and a can of Ro-tel tomatoes, either hot or mild, milk, and follow the instructions on the box.
Now if someone could just tell me how to make the tortilla puffs the con queso goes over, I would be grateful. | |
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| please help looking for recipe
Posted: 4/19/2008 8:43:24 PM | CORN TORTILLAS RECIPE
We are all familiar with both the corn tortillas and the flour tortillas, but the original ones were of the native corn only, and except in Northern Mexico, corn tortillas remain the norm and the staple.
4 cups masa harina *
½ tsp. Salt
21/2 cups hot but not boiling water
*Masa harina (corn flour) can be purchased in most supermarkets. Quaker and Maseca brands are both excellent. If you are fortunate to have a specialty Mexican market nearby, you can purchase the masa dough freshly made and ready to press or roll out.
Place the masa harina and salt in a large bowl. Add the water and mix with your hands to make a dough that comes together in a soft ball. Continue mixing and kneading until the dough is elastic enough to hold together without cracking, about 3 minutes. If using right away, divide the dough into 18 equal portions and cover with plastic wrap or a damp towel. If making ahead for later use, wrap the whole ball in plastic wrap and refrigerate for up to 1 day and then divide.
To form the tortillas, place a portion of dough between 2 pieces of plastic wrap. Press with a tortilla press or roll out with a rolling pin into a circle 6 or 7 inches in diameter. Use your fingers to smooth any raggedy edges. Continue with the remaining portions until the dough is used up.
To cook the tortillas, heat a heavy skillet, griddle or comal over high heat until it begins to smoke. Peel the plastic wrap off a tortilla and place the tortilla in the pan. Reduce the heat to medium-high and cook for 30 seconds. Turn and cook on the other side for 1 minute. Turn again, and cook until the corn tortilla puffs a bit but is still pliable, not crisp, about 30 seconds more. Remove and continue until all the corn tortillas are cooked. Serve right away as this is when they are the best. | |
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| please help looking for recipe
Posted: 4/19/2008 8:43:32 PM |
Now if someone could just tell me how to make the tortilla puffs the con queso goes over, I would be grateful.
I think you just cut a floured tortilla into wedges and deep fry it don't you? Thats how I do it anyway...Only takes a split second for it to puff up and get golden brown.. | |
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| please help looking for recipe
Posted: 4/20/2008 1:01:22 AM | "con queso" means "with cheese," any cheese with good melting qualities will work, but I prefer the white Mexican cheese. Cut into cubes and add to salsa (the brand made in Texas, not the New York City kind), nuke for 3-4 minutes until the cheese melts, stir it up.
Take tortillas and cut into triangles or squares with a pizza wheel, deep fry until golden. Drip con queso sauce over the chips, I like to top them with diced onion and shredded cheese. | |
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| please help looking for recipe
Posted: 4/20/2008 12:14:03 PM | I worked at a large stadium catering firm and the 'Stuff' was out of a can...a large vat!
try CheezWiz...nuke it in the microwave....and pour it out.
sprinkle itsy bitsy pieces of jalapeno peppers on top if you like.. and some finely chopped up cilantro. | |
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