Fried Chili Cheese Dip Skillet Recipe - The Cookie Rookie® (2024)

FAQs

What is queso cheese? ›

Literally Spanish for “cheese,” as in, a quesadilla—queso typically refers to a hot cheese dip that is frequently eaten with tortilla chips. Mexican and Tex Mex restaurants often feature it on their appetizer menu, having figured out that many people enjoy eating straight cheese before, during, and after a meal.

Double recipe as needed. Store leftovers in an airtight container in the refrigerator up to 4 days. Reheat in a nonstick pan with 1/2 tablespoon of milk per cup of cheese dip over medium heat. Stir until melted.

The best side dishes to serve with queso dip are soft pretzels, nachos, Korean corn dogs, birria quesadillas, mushroom tacos, carne asada burrito, tostilocos, beef enchiladas, tostadas, BBQ chicken wings, chips and salsa, stuffed jalapeños, cauliflower bites, queso stuffed burgers, and fried pickles.

Queso is a Spanish word that translates to “cheese” in English. However, when people refer to “queso” in the context of food, they are usually talking about a type of melted cheese dip that is commonly enjoyed as a snack or appetizer, particularly in Tex-Mex and Mexican cuisines.

However, if you want to keep it from hardening altogether is to serve it out of a crockpot. However, make sure you have it on the warm setting so that the sides and bottom of the pot do not burn your cheese dip.

Unopened packages of VELVEETA are shelf-stable and should be stored in a cool, dry place up until the date stamped on the package. Opened packages should be wrapped tightly in plastic wrap and refrigerated. For the best results, be sure to use within 8 weeks after opening.

Add milk, if desired.

Velveeta cheese can turn into a burnt, lumpy, and thick mess when you melt it using this method, but you should be able to prevent all of that from happening by adding up to 7 Tbsp (105 ml) of milk to the pan when the cheese is only partially melted.

You'll probably want to default to tortilla chips in this instance, but allow me to convince you why Fritos are a natural fit. Fritos are sturdy, and structural support is exactly what you need when faced with a bowl of thick, piping hot, tomato- and green-chili-flecked queso.

For dips, you'll want to use a tablespoon of cornstarch per pound of cheese, then add at least five ounces of evaporated milk. After that, you can use more evaporated milk to thin out your dip as much as you need.

Garden of Eatin' tortilla chips are coarse and packed with corn flavor. These thick, coarse chips have a nice, rustic texture and beautiful golden yellow color. They provide substance and bite to offset the buttery mouthfeel of queso.

What is queso made from? ›

Mexican cuisine features two main variations of white cheese. queso blanco, traditionally made from cow's milk, and queso fresco ( Spanish pronunciation: [ˈkeso ˈfɾesko]), which may include a combination of cow's and goat's milk.

Queso fresco has a different way of creating it, and that's what sets it apart from other well-known cheese. Queso fresco has a bolder, tangier flavor than mozzarella cheese but is smoother and saltier than that of goat cheese. It is used in several classic Mexican dishes such as tacos and bean dishes.

Queso fresco is available at some supermarkets and at Mexican grocers. Feta cheese makes a good substitute. Opt for a mild one if you can, or soak a block of feta in fresh water to tone down its tanginess. A young ricotta salata (firm Italian cheese sold at most supermarkets) will also work.

Restaurant queso, however, is often still made from processed cheese. It may be a higher quality, restaurant-grade of processed cheese, but nonetheless it's still a rectangular brick of cheese food. Don't get me wrong, I love the stuff, and can eat buckets of it.