Queso Blanco Cheese Dip Recipe - Nacho Cheese Sauce
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Date: 2020-05-15
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Comments and reviews: 10
Tony
Thank you for sharing. In 1970 my father passed away and my mother started working to make ends meet. for a friends Mexican restaurant that was family recipes. This was before imitation like Taco Bell and other places. I was only 10 years old and my sister was 5years old. When mom took me there and asked if I wanted a taco I said what's a taco. I was then hooked on authentic Mexican food. Garcia's in Columbus Indiana just closed down to retire, I sure miss Joel and Anna Garcia authentic Mexican food. It the best around hands down. Your recipes are just like their food. Thanks so much for sharing. I even got my wife cooking your recipes who never cared for Mexican food. God bless and we will continue using your recipes. Tony Shelton
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Thank you for sharing. In 1970 my father passed away and my mother started working to make ends meet. for a friends Mexican restaurant that was family recipes. This was before imitation like Taco Bell and other places. I was only 10 years old and my sister was 5years old. When mom took me there and asked if I wanted a taco I said what's a taco. I was then hooked on authentic Mexican food. Garcia's in Columbus Indiana just closed down to retire, I sure miss Joel and Anna Garcia authentic Mexican food. It the best around hands down. Your recipes are just like their food. Thanks so much for sharing. I even got my wife cooking your recipes who never cared for Mexican food. God bless and we will continue using your recipes. Tony Shelton
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Ymenefee
I mean seriously this is the best explanation video. You are one heck of a youtuber. Thank you and please keep all of this going. I ve made several of your recipes and you never let me down. I don t have my mom to teach me how to make original recipes. You cook super similar to my mom and I appreciate you teaching me. Your YouTube videos help my children to have the same great food I had growing up. Every time I cook and I serve my kids I have this feeling of wow this tastes like someone s mom made this. Wait I made this. And I m someone s mom. Aww I feel so proud. Thank you for making that feeling possible in my home.
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I mean seriously this is the best explanation video. You are one heck of a youtuber. Thank you and please keep all of this going. I ve made several of your recipes and you never let me down. I don t have my mom to teach me how to make original recipes. You cook super similar to my mom and I appreciate you teaching me. Your YouTube videos help my children to have the same great food I had growing up. Every time I cook and I serve my kids I have this feeling of wow this tastes like someone s mom made this. Wait I made this. And I m someone s mom. Aww I feel so proud. Thank you for making that feeling possible in my home.
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Corina
I am so greatful to you for showing all the steps and how you mixed it little by little. After I watched this video I went to the store for the cheese and avocados garlic and came back rewatched your video here and the one for guacamole and it is so easy to follow your recipe the way you teach it. My daughter and her 3 friends were having a sleep over and they chose chips and dip guacamole tacos. These picky teens not only loved it but also helped prepared the meal. Hugs from NC
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I am so greatful to you for showing all the steps and how you mixed it little by little. After I watched this video I went to the store for the cheese and avocados garlic and came back rewatched your video here and the one for guacamole and it is so easy to follow your recipe the way you teach it. My daughter and her 3 friends were having a sleep over and they chose chips and dip guacamole tacos. These picky teens not only loved it but also helped prepared the meal. Hugs from NC
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Robert
when you are adding milk to the roux as long as the milk is cold just pour it all in at once, it won't lump as long as you whisk it as you pour it all in. And toss the freshly grated cheese with a couple of tablespoons of corn starch which helps it melt into a creamy mix without out lumping. Using the condensed canned milk has something in it that also helps produce a smoother creamy mix.
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when you are adding milk to the roux as long as the milk is cold just pour it all in at once, it won't lump as long as you whisk it as you pour it all in. And toss the freshly grated cheese with a couple of tablespoons of corn starch which helps it melt into a creamy mix without out lumping. Using the condensed canned milk has something in it that also helps produce a smoother creamy mix.
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mmallay
I have tried replicating the Queso from a local Mex restaurant for many years. My favorite. The owner said he used two cheeses. Would not tell recipe. Could not figure out the Tangy flavor finish. . Thought it was the sharp cheddar. Maybe Jalepeno Vinegar. .Nope, Now I think they used Evaporated Milk. I think I nailed it. They used 50/50 sharp cheddar and American. Awesome! Thx
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I have tried replicating the Queso from a local Mex restaurant for many years. My favorite. The owner said he used two cheeses. Would not tell recipe. Could not figure out the Tangy flavor finish. . Thought it was the sharp cheddar. Maybe Jalepeno Vinegar. .Nope, Now I think they used Evaporated Milk. I think I nailed it. They used 50/50 sharp cheddar and American. Awesome! Thx
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Startswithaj
Thank you for making a video about making queso without American or Velveeta cheese. I usually check out a few different versions of recipes and then try to decide which one I m going to try to make. Except this time, I watched four or five other videos about making queso and they all called for either American or velveeta. So, I m definitely going to try and make yours.
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Thank you for making a video about making queso without American or Velveeta cheese. I usually check out a few different versions of recipes and then try to decide which one I m going to try to make. Except this time, I watched four or five other videos about making queso and they all called for either American or velveeta. So, I m definitely going to try and make yours.
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Jamie
IMO, you should have used a smaller based pan, i. e like a sauce pan. It makes the whisking easier. Also, it's quite important to cook the flavour for a few minutes to remove the floury taste. I generally prefer using a brown roux as a base for this type of sauce. But IDK if that's the flavour you're going for. I find the creaminess of the butter is a nicer flavour than oil.
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IMO, you should have used a smaller based pan, i. e like a sauce pan. It makes the whisking easier. Also, it's quite important to cook the flavour for a few minutes to remove the floury taste. I generally prefer using a brown roux as a base for this type of sauce. But IDK if that's the flavour you're going for. I find the creaminess of the butter is a nicer flavour than oil.
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Lex
ooohhhh. new info bout the shredded cheese. how many yall knew they put a coding on their. not listed on the cheese and no news of it. cover up. just like toothpaste with fluoride. on back of toothpaste say if swallowd contact poison control. how you brush your teeth with something and now unintentional swallow bit? poison control. thanks lady
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ooohhhh. new info bout the shredded cheese. how many yall knew they put a coding on their. not listed on the cheese and no news of it. cover up. just like toothpaste with fluoride. on back of toothpaste say if swallowd contact poison control. how you brush your teeth with something and now unintentional swallow bit? poison control. thanks lady
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Robert
Hi thanks for the good recipe videos Sorry but I have one request do you think you could always show the recipe mesurements in grams as you do in some videos. Many people in Europe and Asia would be grateful. Keep up your good work as your recipes are very good Have a good day Robert
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Hi thanks for the good recipe videos Sorry but I have one request do you think you could always show the recipe mesurements in grams as you do in some videos. Many people in Europe and Asia would be grateful. Keep up your good work as your recipes are very good Have a good day Robert
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girl
I could watch you cook ALL day I'm commenting to say thank you. I greatly appreciate the fact that you showed EVERY step. Being a novice cook, I would have freaked out when those stages would have happened. Knowing what to look for reduces my anxiety when cooking. Thanks again
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I could watch you cook ALL day I'm commenting to say thank you. I greatly appreciate the fact that you showed EVERY step. Being a novice cook, I would have freaked out when those stages would have happened. Knowing what to look for reduces my anxiety when cooking. Thanks again
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