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Post by SweetieBugs on Oct 15, 2018 23:56:12 GMT
I've looked at this one from Pioneer Woman (it looks like she has several different variations) thepioneerwoman.com/cooking/chile_con_queso/
The blog date is from 2007 so it is pre-fame. I'm not sure how I feel about sausage in my cheese dip (her other recipe uses bacon which again seems weird). I do like Jimmy Dean sausage so that by itself doesn't freak me out.
Has anyone made this or have a recipe to one they really like?
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Post by quinlove on Oct 16, 2018 0:02:17 GMT
Simple but always a winner. Velveeta and a can of RoTel tomatoes.
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Post by annaintx on Oct 16, 2018 0:04:06 GMT
Velveeta and Rotel all the way.
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Post by littlemama on Oct 16, 2018 0:15:53 GMT
I do it 2 ways- one with a pound of bulk breakfast sausage, can of Rotel, and a pound of Velveeta, the other replaces the sausage with a pound of taco meat.
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Post by christine58 on Oct 16, 2018 0:54:54 GMT
The Velveeta and Rotel version is lacking in something. spice~~ |
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Post by quinlove on Oct 16, 2018 1:17:10 GMT
The Velveeta and Rotel version is lacking in something. spice~~ I’ve added ground beef or sausage. |
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Post by Merge on Oct 16, 2018 1:21:15 GMT
Make a white sauce, add half shredded sharp cheddar and half velveeta, then season with garlic salt, chili powder, and cumin, and stir in some fresh pico de gallo. As close as I've been able to get to Torchy's.
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Post by dewryce on Oct 16, 2018 1:46:25 GMT
My mom made a similar recipe. Cubed Velveeta, Jimmy Dean sausage (not hot) cooked and chopped really small, can of rotel, and mushrooms (sliced from a jar). It was really pretty good and always gone before our guests were. Of course, she also put mayo in her guac and we all liked that too, so take that into consideration when judging our culinary tastes. eta: Thanks tenacious, I forgot mom added a block of Philidelphia Cream Cheese. |
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Deleted
Posts: 0
Aug 18, 2025 19:47:29 GMT
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Post by Deleted on Oct 16, 2018 2:32:17 GMT
Make a white sauce, add half shredded sharp cheddar and half velveeta, then season with garlic salt, chili powder, and cumin, and stir in some fresh pico de gallo. As close as I've been able to get to Torchy's. This without the velveeta. I put in Monterey Jack. I also make a cheese sauce and add roasted chopped jalapeños and chipotle peppers in adobo sauce. |
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Post by femalebusiness on Oct 16, 2018 3:14:45 GMT
Simple but always a winner. Velveeta and a can of RoTel tomatoes. I add diced jalapenos to this because we like a little heat. |
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snugglebutter
Pearl Clutcher
Posts: 2,566 
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Post by snugglebutter on Oct 16, 2018 3:26:59 GMT
I usually do hot Jimmy Dean sausage, Velveeta and the Mexican Rotel (it says "with lime and cilantro" on the front of the can). The sausage adds a little heat and we like the flavor of the Mexican Rotel over the regular.
The queso recipe in the newest PW cookbook is seriously AMAZING - but it's a little more effort than I want to do sometimes.
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Post by tenacious on Oct 16, 2018 3:33:37 GMT
I do half of a small block of Velveeta, a can of Rotel, a can of green Chiles, a blob of cream cheese, a blob of sour cream, and a TBS or so of Frank’s Red Hot. Heat all together until smooth.
That’s my secret recipe!
Erin
ETA-techinically this is not Chile con Queso, I guess. But, still yummy!
ETA-wait! I do half of a LARGE block of Velveeta, or a whole small one.
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Post by quinlove on Oct 16, 2018 4:26:38 GMT
I grew up in Michigan a long time ago. I never had hot sauce of any kind the whole time I lived there. 35 years.
Living in Texas now - I’ve learned not to ask a Texan “ if it’s hot “. We don’t agree. 😳😳😳
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Post by dewryce on Oct 16, 2018 4:32:49 GMT
I grew up in Michigan a long time ago. I never had hot sauce of any kind the whole time I lived there. 35 years. Living in Texas now - I’ve learned not to ask a Texan “ if it’s hot “. We don’t agree. 😳😳😳 Living in Texas for 38 years now, I still don't simply ask "is it hot?" My tongue is quite sensitive and sometimes black pepper is too much. I get the best feedback when I'm upfront and say that I'm a wuss and that I can't handle almost any heat sometimes. Then they'll give ingredient details and say yeah most people say it's only a little spicy but it might be too much for you. Also, most servers have been happy to bring me a small sample if I really want the dish but don't want to risk it being too spicy. And quickly bring a glass of milk if I order and not able to handle it  |
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Post by christine58 on Oct 16, 2018 9:50:59 GMT
I’ve added ground beef or sausage. Neither are spicy |
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Post by tomocus on Oct 16, 2018 14:57:45 GMT
The Velveeta and Rotel version is lacking in something. spice~~ I use HOT Rotel!! Yum!! |
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styxgirl
Pearl Clutcher
Posts: 4,091
Jun 27, 2014 4:51:44 GMT
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Post by styxgirl on Oct 16, 2018 15:13:34 GMT
Velveeta makes a "Queso" cheese now. I think that mixed with Rotel would just be awesome!
If you wanted to, you could make some taco or chili spiced ground beef and serve on the side or mixed in. |
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Post by workingclassdog on Oct 16, 2018 15:34:34 GMT
Really is any queso a bad thing? HAHA.. except I am a plain (aka not spicy) girl.. don't give me a bunch of hot spices...
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Post by workingclassdog on Oct 16, 2018 15:35:42 GMT
Torchy's queso is very good. Finding a good copy cat recipe is on my to do list. If you google 'Torchy's queso' you will find some recipes. Allrecipes has a version. The Velveeta and Rotel version is lacking in something. Torchy's is WAY to spicy for me.. but it is really good.. I just don't eat much of it... I'm lucky to have a Torchy's down the street from me!!! Oh their tacos are de bomb!! |
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Post by sues on Oct 16, 2018 15:42:34 GMT
I grew up in Chicago and a local restaurant made chile con queso dip that I LOVED.
My mom searched and combined recipes until she came up with a close copy.
4 15 oz. size cans of tomato sauce
1 small can of evaporated milk
1 small can diced chiles
2 tablespoons-ish of dried diced onion (I use dried because it takes up some of the water from the sauce, it's easier, and a much tinier dice than I could manage fresh)
half dozen grinds of fresh black pepper
1 tablespoon-ish of hot sauce (or taco sauce if you want it to be milder)
8 oz. brick mozzarella cheese, cubed
8 oz. brick of pepper jack cheese, cubed
If you want it cheesier, add a handful or two of shredded mozzarella. The shredded adds a little something extra.
If you want to increase the heat, seed 2-3 jalapenos and slice them into rings.
Put all ingredients except cheese and fresh jalapenos into a large pot and let it cook on medium heat for about 20 minutes- or until it starts to bubble.
Add cubed cheese and jalapenos. Let the cheese sort of float at the top while it melts to prevent it from sinking and burning on the bottom of the pot. Let the dip simmer on low heat, stirring often. After the cheese melts, add shredded mozzarella, if desired.
Serve with tortilla chips (make sure they are sturdy chips- none of those fragile thin ones).
Refrigerate leftovers.
Freezes well.
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Post by mikewozowski on Oct 16, 2018 15:47:52 GMT
i would look up a recipe for white queso. i looked yesterday and found a few that sounded yummy.
something other than just velveeta and rotel, please.
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peabrain
Pearl Clutcher
Posts: 2,588
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Post by peabrain on Oct 16, 2018 16:03:45 GMT
Is this for a particular event or are you just hungry?
I live in the middle of no where, but I could inhale this chorizo dip from this local mexican place. I know it's not what you asked but OMG good.
I don't know what a Torchy's is but I guess I'll google next to see what I'm missing.
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Post by SweetieBugs on Oct 16, 2018 16:56:01 GMT
I'll admit something kinda of funny. I was at the gym on the treadmill last week and I usually read my Kindle. For some reason, I wasn't reading but was looking at the TV's. The one I had the best view to was some kind of cooking show with the Pioneer Woman. She was cooking her Chile Con Queso dip. I was able to follow along reading the closed captioning. The version she was cooking used bacon and chorizo and I thought it seemed pretty strange. I googled when I got home to find her other versions.
I'm just a sucker for delicious cheese. I am pretty happy with a combination of Tostitos Chile Con Queso dip (in the glass jars where the chips are) and Casa Sanchez Salsa (fresh delicious salsa made in the Bay Area but sold at stores in the cold deli section). I mix the two together 2/3rds cheese dip and 1/3 salsa and heat up. Really quite tasty to me. I thought it would be fun to try a recipe and have it when my son is home from school in a few weeks.
I'm not a HOT spice fan, just moderate enough for some flavor. Casa Sanchez makes their salsa very spice so I always only buy the mild. The medium is really hot and then they also have a HOT that must be out of this world. Same with Rotel, I only buy the mild.
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Post by littlemama on Oct 16, 2018 20:06:29 GMT
My mom made a similar recipe. Cubed Velveeta, Jimmy Dean sausage (not hot) cooked and chopped really small, can of rotel, and mushrooms (sliced from a jar). It was really pretty good and always gone before our guests were. Of course, she also put mayo in her guac and we all liked that too, so take that into consideration when judging our culinary tastes. eta: Thanks tenacious , I forgot mom added a block of Philidelphia Cream Cheese. OK, I love mushrooms, but I can't imagine them in Queso! |
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Post by dewryce on Oct 16, 2018 20:09:26 GMT
My mom made a similar recipe. Cubed Velveeta, Jimmy Dean sausage (not hot) cooked and chopped really small, can of rotel, and mushrooms (sliced from a jar). It was really pretty good and always gone before our guests were. Of course, she also put mayo in her guac and we all liked that too, so take that into consideration when judging our culinary tastes. eta: Thanks tenacious , I forgot mom added a block of Philidelphia Cream Cheese. OK, I love mushrooms, but I can't imagine them in Queso! Right? Sounds terrible. But they are sooo good, I used to get in trouble for standing over the warming pot scooping them out as I ate instead of just putting a couple of spoonfuls of queso on my plate and going on my merry way. |
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