Cheese Sh*t (Chili con Queso)
Queso. So easy to do. So hard to do well. Mom and dad spent years getting this version just right. It will make things right in your world as well. Dad always called it 'Cheese Sh*t', i think it's the first swear work Rachel and Holly learned (and it likely still confuses them - a bad word to name something so good???)
Ingredients
16 oz. mild Mexican Velveeta, cubed
16 oz. cream cheese cubed
8 oz. mild cheddar, grated or shredded
16-24 oz. drained chunk or original Rotel tomatoes with chilies (reserve liquid)
¼ cup finely chopped cilantro (about 1/2 a bunch, but you just about can't add too much cilantro)
¼ tsp. white pepper
¼ tsp. Beau Monde seasoning
Cooking utensils:Double Boiler
16 oz. cream cheese cubed
8 oz. mild cheddar, grated or shredded
16-24 oz. drained chunk or original Rotel tomatoes with chilies (reserve liquid)
¼ cup finely chopped cilantro (about 1/2 a bunch, but you just about can't add too much cilantro)
¼ tsp. white pepper
¼ tsp. Beau Monde seasoning
Cooking utensils:Double Boiler
Preparation
Cube the Velveeta first and put it in the double boiler. Add a TBS or two of the reserved liquid to help the cheese melt.
Once mostly melted, add the cream cheese. Once that is mostly melted, add the cilantro, pepper, Rotel, and Beau Monde. Stir well. Add some of the liquid if needed.
Add the cheddar cheese. It doesn't really matter what order you put the cheeses in, but the Velveeta seems to melt well and provide a good base for the other cheeses to melt into. I add the cheddar last because our double boiler isn't that big and I need the space the cheddar cheese takes up for the stirring. We use pre-shredded bag-o-cheddar and fold that into the mix as the last step.
Add liquid if needed to achieve a nice well blended texture. I generally don't need more liquid than what I get from one can. Discard unused liquid.
Serve with chips or pour over steamed broccoli or baked potatoes like an au gratin sauce. To reheat, I generally add a little splash of milk and reheat servings in the microwave.
Once mostly melted, add the cream cheese. Once that is mostly melted, add the cilantro, pepper, Rotel, and Beau Monde. Stir well. Add some of the liquid if needed.
Add the cheddar cheese. It doesn't really matter what order you put the cheeses in, but the Velveeta seems to melt well and provide a good base for the other cheeses to melt into. I add the cheddar last because our double boiler isn't that big and I need the space the cheddar cheese takes up for the stirring. We use pre-shredded bag-o-cheddar and fold that into the mix as the last step.
Add liquid if needed to achieve a nice well blended texture. I generally don't need more liquid than what I get from one can. Discard unused liquid.
Serve with chips or pour over steamed broccoli or baked potatoes like an au gratin sauce. To reheat, I generally add a little splash of milk and reheat servings in the microwave.