My queso is just four ingredients and could really be made with just two, but I like to fancy it up some! :) This recipe is great for watching the big game, but I have had this at almost every birthday party/get together at our house for the last several years. Anytime we serve it, it is a favorite!
|Pot of molten, tastiness!|
|See, no cutting here!|
2. Cheese block: I like to use the light, but really, who am I kidding! ;)
3. Meat: I like no bean chili, but if you have frozen/cooked ground meat just throw it in!
4. Heat: I like diced green chilies or fresh/pickled jalapenos, but you can add anything you want here. Just be sure to drain the heat (meaning no extra juice!)
You always need 1 and 2, but 3 and/or 4 are totally optional! Now, I know some people totally want measurements, so you need 1 big can or 2 little cans of tomatoes including juice, 1 block of cheese, 1 big can or 2 little cans meat, and one hand full of heat without juice... If you want more or less meat, add more or less... If you want more heat, then add more heat or leave it out all together...
I like to use this formula and play around with it! For example, there are tons of different tomato varieties: crushed, diced, though I don't recommend whole, with so many flavors, fire roasted, garlic, San Marzano, the sky is the limit!
With the block cheese, I am not talking about 'real' cheese, I am talking about the stuff that comes in a box on the shelf... You can get light, full fat or even white cheese in my store... Live a little, try the different varieties!
Your head can swirl with the different meat combos, but this is totally limited by your imagination! Yes, you can totally open a can, like I did, but if you have fresh/frozen meat, pulled pork, sausage, ham, deli meat you get the picture, throw it in!
For the heat, you can use diced green chilies, jalapenos, pepperoncini, red pepper flakes, again you name it and throw it in! If you are using a spice like red pepper flakes, start out small like a couple of teaspoons at first. You can adjust it when everything is warm. Now, if you can't stand the heat, don't add that part of the formula! It's your queso, make it great! :)
Now, if I am doing super, easy queso with tomatoes and cheese, I use the best can of tomatoes, I can get... The recipe looks like this: block light cheese and organic, fire-roasted tomatoes. I only use the 'pricier' tomatoes on the two ingredient queso.
If you want an Italian, pizza tasting queso, use the following: San Marzano tomatoes, white cheese block, thick cut, diced pepperoni and/or salami with some diced pepperoncinis and/or crushed, red pepper flakes...
I am kind of lazy when it comes to queso, I like to crank the slow cooker up to High for at least the first hour, then down to Low/Warm when everything has reached it's perfect point. Then you have warm queso for kickoff, halftime and the celebrations for the end of the game or if you're not a football fan, then you will have warm queso for your whole shower, party or get together... If you don't have a slow cooker, then you will have to chop the cheese and dump everything in a microwavable bowl and go to town in the microwave...
Anywho, this is a star at our family celebrations and I bet it can be at yours, too! Let me know your queso formula and variations!
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