FOUND: Velveeta

Jewlz - yes.  My advice is don't go there!

Jewlz - yes.  My advice is don't go there!

I'll take that advice to heart!

Aless, as a fellow Texan (or if anyone else who may or may not be a Texan knows the answer, then feel free to contribute  ) how do you make queso? Clearly the white man's version of Velveeta and Rotel is not possible here without ordering online, and the last time I made it here (my mom sent me the stuff) I thought it tasted gross anyway. Guess I'm off Velveeta.  Are there some cheeses you would recommend to use? I assume you could just make a cheese sauce by making a roux, adding milk, and then adding shredded cheese and tomatoes and chiles and things. Any suggestions? I'm guessing maybe a mixture of mild cheddar and red leicester might work ok. 

I'll take that advice to heart!

Aless, as a fellow Texan (or if anyone else who may or may not be a Texan knows the answer, then feel free to contribute  ) how do you make queso? Clearly the white man's version of Velveeta and Rotel is not possible here without ordering online, and the last time I made it here (my mom sent me the stuff) I thought it tasted gross anyway. Guess I'm off Velveeta.  Are there some cheeses you would recommend to use? I assume you could just make a cheese sauce by making a roux, adding milk, and then adding shredded cheese and tomatoes and chiles and things. Any suggestions? I'm guessing maybe a mixture of mild cheddar and red leicester might work ok. 

I use either Monterey jack (From Tesco or whole food)/really mild cheddar and red leicester, heavy on the red leicester and I  follow the Homesick Texan

http://homesicktexan.blogspot.com/2008/04/more-natural-chile-con-queso.html

CB - that is exactly what I would have said - that blog rocks my socks

I use either Monterey jack (From Tesco or whole food)/really mild cheddar and red leicester, heavy on the red leicester and I  follow the Homesick Texan

http://homesicktexan.blogspot.com/2008/04/more-natural-chile-con-queso.html

Oh sweet! I forgot about that, surprisingly. I've not seen Monterey Jack at Tesco (Morrison's has some pre-sliced pepper jack, but I think its nasty). But I'm sure mild cheddar and Red Leicester or other mild cheeses might work out. I bet the spicy Mexican cheddar would go nicely in there, too.  I wonder if a bit of smoked gouda would give it a nice smokey, creamy taste?

Oh sweet! I forgot about that, surprisingly. I've not seen Monterey Jack at Tesco (Morrison's has some pre-sliced pepper jack, but I think its nasty). But I'm sure mild cheddar and Red Leicester or other mild cheeses might work out. I bet the spicy Mexican cheddar would go nicely in there, too.  I wonder if a bit of smoked gouda would give it a nice smokey, creamy taste?

The MJack is on the deli counter only from what I've seen, it's made in Wales () and is really quite cheap

Be careful with the stronger cheddars they can make it taste sort of powdery But I bet the mexican cheese would be good

If you use gouda (that's a good idea!) keep the heat really lower as it will burn more easily 

I wonder if you could stick a block of the Austrian processed smoked in there?

hmmmmm

The MJack is on the deli counter only from what I've seen, it's made in Wales () and is really quite cheap

Be careful with the stronger cheddars they can make it taste sort of powdery But I bet the mexican cheese would be good

If you use gouda (that's a good idea!) keep the heat really lower as it will burn more easily 

I wonder if you could stick a block of the Austrian processed smoked in there?

hmmmmm

We should get together and make a 15-cheese queso sometime. 

We should get together and make a 15-cheese queso sometime. 

I'll stop by the Cheese Room at Whole Foods on the way!

This is my cheese sauce, which is the same sauce I use for Mac & Cheese (I would have used Velveeta for both mac & cheese and also for queso in the US) - only for queso, make sure it's on the thicker side (less milk, if it gets too thick, you can always dribble in more milk):

Grate block of Red Leicester or Double Gloucester cheese (about 250-300 g size).

Melt 3 Tablespoons butter in a saucepan & add 3 Tablespoons flour to make a roux.  Cook it, end stirring constantly, until it browns just a bit.  Add about 1 1/2 cups milk - slowly, a bit of milk at a time, stirring constantly to dissolve the roux bits & not be lumpy.  Season with salt & pepper to taste.  When that's all smooth, and the milk gets steamy, start dumping in the grated cheese & stirring it gradually in until all melted.  Add a bit more milk if you think it's too thick.

Another great find!

btw...
if you put the chips (example: Dorritos lightly salted) on a pan, spray lightly with cooking oil spray and bake for 5-10 min at the 350f (I don't remember the c equivilant)....you will have those nice hot restaurant style chips....

(cannot locate an emo drooling lol)