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greybetaI made queso for the first time yesterday. And you know something? It was so easy a caveman could do it.
See, my parents bought tons of food for my sister's wedding a week and a half ago. Among these items were bags of tortilla chips for a quick snack, but we got so busy that day we forgot about them. We had some salsa around the house, but I don't like salsa so I volunteered to make queso.
The problem? I hadn't made queso before. So I scoured cooks.com for some basic recipes before deciding on one.
Apparently, the basic queso recipe is this:
1 lb Velveeta cheese
1 10oz can Rotel tomatoes
Then you can add spices and flavor to your taste. Considering mine, I went with:
1 tsp chili powder (approximate, I just put a few shakes in)
1 tsp minced garlic (again, approximate)
I took out a saucepan and put it on medium high heat. Then I put the cheese in, which I should have cut into cubes before hand to encourage faster melting. As it was, I used my stirring spoon to cut it up in the pan.
Once decently melted, I added the Rotel tomatoes and stirred. Then I added the chili powder and minced garlic. After a few minutes I had some queso the way I like it: cheesy with a little kick but not too spicy.
Both of my parents, who favor Asian tastes, liked it and wondered why I hadn't made it before if it was that easy. I guess I thought it was more complicated or something.
Now I'll something to snack while I watch sports games!
See, my parents bought tons of food for my sister's wedding a week and a half ago. Among these items were bags of tortilla chips for a quick snack, but we got so busy that day we forgot about them. We had some salsa around the house, but I don't like salsa so I volunteered to make queso.
The problem? I hadn't made queso before. So I scoured cooks.com for some basic recipes before deciding on one.
Apparently, the basic queso recipe is this:
1 lb Velveeta cheese
1 10oz can Rotel tomatoes
Then you can add spices and flavor to your taste. Considering mine, I went with:
1 tsp chili powder (approximate, I just put a few shakes in)
1 tsp minced garlic (again, approximate)
I took out a saucepan and put it on medium high heat. Then I put the cheese in, which I should have cut into cubes before hand to encourage faster melting. As it was, I used my stirring spoon to cut it up in the pan.
Once decently melted, I added the Rotel tomatoes and stirred. Then I added the chili powder and minced garlic. After a few minutes I had some queso the way I like it: cheesy with a little kick but not too spicy.
Both of my parents, who favor Asian tastes, liked it and wondered why I hadn't made it before if it was that easy. I guess I thought it was more complicated or something.
Now I'll something to snack while I watch sports games!
