Cookaholics Bulletin Board

Is there really a Mexican Melting cheese? I have purchased several that say that's what they are, but they melt into a gloppy, gooey mess.

I have melted it in a pan on low, today in a slow cooker on low, I have tried adding milk or cream, not adding milk or cream.

Our favorite Mexican restaurant has a Chirizo Con Queso. It is fabulous. It is a smooth white cheese with chirizo, diced tomato and onion in it. It is served with flour tortilla's. Excellent!! I have tried numerous times to duplicate it with no luck. When I asked for the recipe they said it makes a gallon and they use a white american and milk and a secret ingredient. They get it at GFS. So I asked at GFS and they said it must be something they order in as it's not stocked on the shelves. They were little help.

What is the answer to a smooth creamy cheese for con queso?

Laurie

Canned Evaporated Milk and vegetable oil or Velveeta

Laurie,

For Queso Fundido, the traditional Mexican appetizer of melted cheese and mushrooms (which Tex-Mex chile con queso is based on), the traditional cheese is Queso Asadero, a semisoft white easy-melting cheese. However, queso fundido probably isn't like the dip you had, since like other semi-soft cheeses it seizes when it cools off (so you have to eat it before it cools), and is fairly stringy.

I love queso fundido...haven't had it in years though.

Amy

Thanks all, I will try the evaporated milk and a little oil next time. I actually thought about that and opted for the cream instead.

Laurie

Kenji has a technique of turning any cheese into a "melter". It uses gelatin. I've tried it and it worked well. It was kind of fun to make my own slices. Deb
http://aht.seriouseats.com/archives/2011/09/the-burger-lab-how-to-make-super-melty-cheese-slices-like-american.html?ref=search