Anybody know how to make the cheese queso that they serve in the mexican restaraunts? I have looked but seems the are all telling me how to make cheese!

Sorry, Jenell, I can't help you there! We don't have Mexican restaurants up here, that I know of! However, I checked a translation program, and "queso" is Spanish for cheese!!! So unless you have an idea what else is in this dish, your best bet might be to either wait for someone to come up with it, or check out some of these sites
http://www.grouprecipes.com/s/cheese-queso/recipe/1/relevancy
http://southernfood.about.com/od/cheesedips/Cheese_Dip_Recipes_Cheese_Dips.htm
http://www.cdkitchen.com/recipes/cat/915/0.shtml
http://www.xenite.org/white_cheese/
http://homecooking.about.com/library/archive/blapp18.htm

Enjoy looking!

Gerda

Jennell-
Are you talking about quesadillas? I don't know how they make them in the restaurants, but I was taught to make them by a woman of Mayan descent.

I'm talking about the cheese dip they serve with the corn tortilla chips.

GERDA! Oh we will have to take you out for a fine mexican dinner if you ever get this way! I never heard of a place without mexican restaraunts!!

Jenell,
Have you tried looking under "Chili con Queso" on the computer? There are a bunch of recipes under that title. I do have a recipe called chili con queso but since I didn't like it. (too thick) I won't torture you with it.
Trina

jenell - i do know that the queso dip you refer to is made with a white cheese and milk i think, simmered just until smooth, but not boiling. i can't recall if there were any other seasonings added tho, but i do not recall there being any chiles added - i had a friend that asked the owner of our fave mexican restaurant how the dip was made, but this is all the details i remember. i'll see if rene can send it to me.

gerda - did you notice a recipe for "mississippi sin" dip in your second (i think it was) link? never heard of that before but i am going to look at that recipe further and i will let ya know!!! LOL

Here is a website with some recipes----

http://www.cooks.com/rec/search/0,1-00,queso_dip,FF.html

Trina

Jennell, seems like most of the Mexican food rest. here have their own version of Queso. I would say most use velveeta as their base than just add tomotoes, pepper etc.

My favorite easy recipe is velveta, and a can of rotel (hot or mild) if I am using the 2lb block I dump the whole can juice and all. If just 1/2 I don't use all the juice. You can then add more peppers to make it hotter. Sometime I will blend the rotel before adding to velveta. This might be a Texas recipe?

I have seen big cans of queso(s) at the grocery stores. I know that when we have the Fall Festival,we have opened the cans and heat the cheese in the crockpot to pour over the nachos. And then if someone wants jalepenos, they got a spoonful of that to go with it. Not me!!! Just a little too spicy for me.
Trina

It's going to take me forever to try all these! I think the ones that call for water are the ones I'm looking for.

I make the one with velveeta but hubby doesn't like velveeta so I always wind up with a lot left over. I add equal amounts of browned hambuger and sausage to eat to add some heavy texture. Everyone else loves it!