The article highlights the passionate debates among Texans regarding the proper ingredients for homemade queso, emphasizing a recipe that ensures creaminess and flavor. Central to this recipe is American cheese, which provides a smooth texture, while Monterey Jack can be substituted if desired. The easy stovetop preparation is practical, ideal for quick serving and reheating. Additionally, the article suggests serving variations and alternative recipes, such as chorizo queso fundido, enriching the traditional queso experience for gatherings and events.
Looking to stir up controversy? Ask a Texan what belongs in a homemade queso recipe. Some swear by Rotel and Velveeta, while others prefer American cheese.
The American cheese here is nonnegotiable—it's what makes the best queso dips creamy and smooth—but Monterey Jack can stay on the sidelines.
Serve it in the pot so it's easy to reheat if the melted cheese starts to firm up, plus, you'll have one less thing to wash up.
If you prefer your queso dip with ground beef, diced tomatoes, and cilantro, go with Bob Armstrong's chile con queso, or try a queso fundido.
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