The Cheesiest Homemade Texas Queso (2 Ways)

American cheese is made from real cheese (at least it should be), so chill ;)

I thought all red cheddar was fake

Use that fancy one to make Mac and cheese.

Best chili con queso was at Felix Mex Restaurant in Montrose on Westheimer in Houston. Pasty. Bright yellow. Served on a tostada.

Josh is trying with every bone in his culinary body to not admit that queso made with American cheese is better than his techniques can provide.

No such thing as fake cheese 😂

Boil up some elbow or shell noodles. Cook up some ground beef. Add the queso and you got some bomb ass Mac n Queso

Make spinach dip when you get back from your wedding man

I’ll try

Yummy

Look....sometimes you need space cheese

aMeRiCan cHeEsE iSnT cHeEse

Is it me, or does it look like Papa came out of either a fever type illness or maybe just got home from the beach; he looks a little sunburned/sweaty - unless Papa has been cooking all day. Or my kids think Papa spilt the cheese when he flipped the plate and it went everywhere, so Papa had to remake the entire video his amazing team.

So why is American Cheese fake cheese?

Houston 👏

america.... hahahahahaha

How do I make great chicharrones and crispy chicken skins for this dip? 🤤

Truly a Quaso

Add whataburger sausage and lean ground beef to it and it becomes amazing 😊

American cheese is top 3

I made the regular version twice and both times when i get to adding the cheese and milk, it melts fine then at some point starts to separate and get clumpy. How do I fix this?

Thanks for sharing

Damn, I have heard that Jazz song in the background but can't think of what is from. Any help yall?

I like the classic and also nicer quesos. I don't have a strong preference either way, but the classic reminds me of being a kid. I was horribly upset trying Chipotle's queso though. It's bland and has this extremely unfortunate texture. Cheese has loads of flavor and queso adds more on top of that, plus seasoning, so how they landed on that I don't know, but it's like what I would imagine an alien would call queso while trying to create a "cheese dip" never having tried queso.

If their is a “ channel nightmare” I’m sure pewdiepie will be in the role of Gordon Ramsey

Wish i could upload pictures to comments. Just recreated this perfectly, BUT, I fucjed up on the season to taste with the last blast of salt and need to learn what’s a “to taste” salt level.

I live in michoacan. we have fresh avocados in the shops.

quaso

Traditionalist here.

Decent recipe, but we, as Texans don’t claim Austin

There's a technique to use gelatin to "americanize" your own cheese blend that might make a perfect middleground between these two

Shits whack

i know its supposed to be like bbq, super bowl, festival type cheese youd find in texas at said places.

but you cant mess the the tried and true, velveeta + Rotel. i will demolish an entire bag of chips and that entire block of cheese with ease.

Sorry, that's not Austin or Houston cheese dip. That's Dallas cheese dip.

Followed the recipe to a T, and came out like soupy, clumpy crap.

A can of Rotel added is great in a hurry.

The reason fake cheese works so well is because the sodium citrate enables a much lower melting point such that it absorbs more mixed flavor and stays good longer

Could probably MSG that Texas version up.

You want to broil the peppers or toast em on an open flame and same thing with the tomatoes and garlic, and don’t forget to peel the peppers and tomato. You don’t need the onion, but you can still use it if you want. Then toast them in some butter, you could do oil but butter tastes better. Also instead of milk or heavy cream use chicken stock or water + bouillon. Cilantro is a topping, not a mix in and you don’t want raw tomato in your queso. The American cheese thing is about texture and the emulsifier it comes with so it does deserve some amount of respect, and don’t forget to keep it simple, just some regular old cheddar with the American.

american is not "fake" it's just different

Mix them together... Duh

Naw where’s the meat

If I swap the American cheese in the first one with Cheddar will the consistency of the queso still be similar?

That Béchamel sure looked like a Roux to me.

Does it have flavor?

It would be so cool if Marzia told you a recipe a step-by-step in Italian and you had to follow it

American cheese is easy to make and it's not some witches brew. It's only Four ingredients or more depending on how many cheeses you use. So I don't understand why anybody has a problem with it, and you can't beat that creamy velvety texture. The ingredients are: Your favorite cheese or cheeses, whole milk or cream, butter,and sodium citrate. If you're worried about what's in American cheese then make it yourself. Stay informed everybody. 😉

The traditional you made is already trash. That’s not Texas Queso. That’s definitely not Austin Queso. (Born here in ‘79 on Texas Independence Day). I wouldn’t feed it to a dog, it would go into a dumpster! And, that second whatever!! No….. just nooooo. The first one, putting your tomatoes into it, someone just served you rotel and scammed you… sorry. Nobody does that unless they just moved here and said let’s make queso 🤢. You COOK YOUR VEGETABLES BEFORE YOU PUT THEM IN!!!!!! Peppers (bell or poblano), and onion. And, avocado is not a part of it!!!! There’s a small spoon of guacamole or avocado on the top!!! Same with tomatoes, except usually pico de gallo. And chili con queso is the trash they serve at chain restaurants like chilis. As far as the cheese. You’re wrong again. Granted, if you get velveeta and rotell, I understand why you would have trouble with actual Queso. But, there is a such thing as American cheese and, it is actually good in certain places. The cheeses you are using are going to have substantially more oil in them. Even with the milk. They won’t stay at the perfect melted temperature long enough. I’m this instance, the inferior cheese. I’m a watcher of your channel, and I am a really decent home cook. I’ve worked in a few restaurants, one of the Tex Mex variety, and I’m a lover of Queso. And, in this… YOU ARE WRONG NEPHEW JOSHUA

Hmm...

I made 7 Layer Nachos for New Year's Eve. See below...


7 LAYER NACHOS

1 can refried beans
2 lbs. ground beef
1 envelope taco seasoning
2 jars chunky salsa
1 lb. Cheddar & 1 lb. Monterey Jack cheeses, grated
2 tubs (1 lb. each) sour cream
1 bunch green onions, chopped
1 small can sliced black olives, drained

Preheat oven to 450F.
Spread the beans over the bottom of a large roasting pan (like one used for making lasagna).
Brown the beef and drain the grease; add the taco seasoning with a couple of tablespoons of water. Spread the beef over the beans.
Spread the salsa over the beef.
Spread the cheeses over the salsa.
Now here's the tricky part. Carefully spread the sour cream over the cheese so that the cheese stays under the sour cream.
Sprinkle the green onions over the sour cream.
Sprinkle the olives over the sour cream.
Bake for 45 to 60 minutes. Let rest for 15 minutes. Spoon onto plates and eat with tortilla chips.

The original recipe I got from my mother didn't have the taco seasoning, but I added it to give it a little more flavor.
I know that most similar recipes have guacamole as part of the recipe, but the original recipe didn't call for it.
Besides, I don't like guacamole. I know that confession is probably sacrilegious to lovers of guacamole, but there it is.