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Queso is the Spanish word for cheese, but in Mexico, it also refers to a warm cheese dip, a truly great comfort food. We’ve got a queso fundido recipe below. Queso fundido is a rich Mexican comfort food dish that’s typically served as an appetizer. It consists of pieces of chorizo, tomatoes, onions, poblano peppers, and gooey, The standard queso dip found in the U.S. is a Tex-Mex variation of queso fundido (molten cheese), a thick sauce of melted cheese seasoned with chorizo and spices. The goal is a bubbling dish of gooey, stringy melted cheese (photo #7). If you order simply “queso,” you may get a bowl of queso fresco, just plain melted cheese (photo #2). Not that there’s anything wrong with that! Whichever version of queso you choose, it’s typically served hot with tortilla chips or warm corn tortillas. You can also: > Recipe: Green Chile Queso Fundido The dish is said to have originated sometime in the 19th century (if not before), around the borders of northern Mexico and the southwestern U.S., as a campfire dish [source]. The first known recipe dates to 1896 [source]. The recipe was published in a California-based magazine, The Land of Sunshine. At the time, European-style fondue was rising in popularity in the U.S., which possibly could account for the idea behind the Mexican cheese dip. Menus from the decades that followed the publication show that chile con queso was served at restaurants in San Antonio, and then expanded beyond. Recipes for queso dips in cookbooks and community publications became more commonplace. Texas had been a part of Mexico from 1821 to 1836, and became America’s 28th state in 1845. Mexican heritage and cuisine were an important part of Texas culture. As a result, there is speculation that the queso we know today was developed to make Mexican food more Anglo-American dishes, and thus acceptable to consumers who didn’t want “foreign food” [source]. In modern times, you can find queso dips ready-made in a jar for heating and dipping (or pouring). Cacique, Old El Paso, Pace, Tostitos, and Whole Foods 365 are some brands to look for (photo #8). Chef Alberto Gonzalez of Grizzelda’s in Austin, Texas, makes his queso fundido combines stretchy Oaxaca cheese, Manchego and Chihuahua cheeses. Melting the ingredients in a skillet on the stove, he adds grilled poblano and red bell peppers, combined with milk and heavy cream to achieve a melty cheesiness. Here’s his recipe. But as with cheese fondue, you can customize your recipe as you wish. Mexican Oaxaca cheese and Chihuahua cheese are popular. Check out these Hispanic melting cheeses, but melt your favorites. You can end up with a multinational combination: Melt on the stovetop or in the oven. While melting cheese in the microwave may seem to be the easiest option, you won’t be happy with it. The cheese comes out of the microwave hot and melty, but in two minutes the texture becomes rubbery (not enjoyable!). Prep time is 20 minutes. Thanks to Roth Cheese for the recipe. 1. MELT the butter in a large saucepan over medium-low heat. Whisk in the flour until light brown. Gradually whisk in the milk, garlic powder, onion powder, and cumin. 2. BRING to a boil. Cook and whisk for 2 minutes or until thickened. Reduce the heat to low. Gradually whisk in havarti until melted. 3. REMOVE from the heat. Stir in the pico de gallo. Serve with tortilla chips. |
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Queso Dip Recipe For Cinco De Mayo & The Other 364 Days
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