I sure would like to know a Kick A Queso recipe for get togethers at my place. Man, we love to get good queso when we eat out. The Velveta&Rotel just doesn't cut the mustard at home. I have tried to experiment with whipping cream, cream cheese, and several other variations, but just can't figure out how they make them so good atmost Mexican restaurants.

Owens hot sausage - put in skillet and cook it using a wooden spoon to keep cutting it into smaller pieces. Drain and put in a crock pot. Get a bottle of mild queso cheese from the store and a can of medium Rotel. Mix in with the cooked sausage and put on low heat for about 3-4 hours, stirring occassionally.

Spread chips out on individual plates and cover with the mixture.

I like to make quesadillas with it as well using the large tortillos, place one in a large fry pan, spoon and spread some of the mix out on it then place another tortillo over that and cook each side so it all sticks together. Remove and cut into pie shaped wedges and serve.

Velveta,rotel,and ranch style beans.

This takes a little bit of work but it is very good.

First make a roux.By using a roux you will have a nice creamy texture that wont coagulate on you

First you add about a tablespoon of butter (you can eyeball it). Then add about a teaspoon of flour. Cook over low-heat for a couple of minutes until it begins to darken slightly. Make sure to stir at all times. Burnt roux is a no no.

The roux will help you get a nice texture. Add cream slowly about a cup for a small batch and 2 cups for a bigger batch, stirring often, so as to avoid lumps. Sometimes I use half and half, or heavy cream or sour cream.

Add cheese: I use American White Cheese (grated) or Queso Blanco (grated) stir until melted.

Add Pico (tomato,onion,cilantro,jalapeno) or If there is an HEB close to you they have a carton of fresh pico in the salad/vegetable section that is awesome. In a small plastic carton that ranges from hot to mild.

Enjoy.

This one takes a bit of time, but is worth it.

Ingredients
1 cup onion, chopped
3 teaspoons butter
2 (10 ounce) cans Rotel tomatoes & chilies
1 (14 ounce) can stewed tomatoes, chopped
2 lbs Velveeta cheese
1 lb sharp cheddar cheese, cubed

Directions
Saute onion in butter.
Add all the tomatoes and cook until thick.
Add cheeses and cook to thick and smooth, stirring often.
Refrigerate overnight.
Heat to eat.

I use a white cheddar with jalapenos that you can get at heb forget the name of it but it is by the velveeta and package the same 2 lbs. I cut in half and then take that half and cut into 1" squares put in a bowl. Take a can of rotel medium drain the juice and put on top of the cheese put in microwave two mins take out stir then another 2 mins stir then 1 min and ur done.

Here's a quick, delicious something you can whip up that never has any left overs around here. Not sure that it qualifies as a queso or not but:

Two cans of no beans Wolf brand chili and a stick of regular or light cream cheese. Just heat up in the microwave for 2 minutes and stir, then another minute or two, stir again and enjoy. Reminds me of Chili's queso quite a bit. It sounds too simple to be good, but it is

I am not a measurer myself, so everything I do is by eyeballing and by taste, but here is a good queso recipe. Velveeta, half a block cream cheese, pace picante, ground sausage, campbells nacho soup, rotel, 1 or 2 fresh jalapenos to spice it up. Have been making this for years. Its always a big hit at the parties! I like this thread, Queso is a must when you go out to eat around here.

Very similar to the way I do mine. But I add chopped bell pepper and fresh jalapeno with the onions when I saute and hit it with a dash of cumino. Basically a "ranchero" sauce.

Also had it with browned ground beef and pork sausage... awesome!

Strangest thing is you really should refrigerate it and use it the next day. The taste is so much better.

Mix in a can of tamales, juice included, with your regular velvetta / rotel recipe. I like to break up the tamales quite a bit.

1 tablespoon olive oil
1 cup finely chopped white onion
2 cloves garlic, minced or put through garlic press
1 4-ounce can chopped green chiles
1 or 2 Fresh jalape�os, seeds and stems removed, finely chopped
1 14.5-ounce can whole tomatoes, drained
1/2 pound Longhorn cheese, grated
1/2 pound Monterrey Jack cheese, grated
1 cup sour cream
Saut� the onions and garlic in the oil until onions are clear. Add the chiles, jalape�o(s) and tomatoes (rough-chop or break up the tomatoes with a spoon). Turn heat to low, and add the grated cheeses, stirring until cheese melts. When ready to serve, stir in the sour cream, just until well combined, and remove from heat. Do not boil. Serve warm with tortilla chips. Makes about 4 cups.

Easy Queso

2 blocks Velvetta
1 can Rotel Chunky
1 can Wolf brand chili (no beans)
1 can Kidney or Chili beans

Optional:
Sauted onions and jalapenos.

Place all in crock pot and heat on low until it melts. Stir often.

jimmy dean sausage + rotel + velvetta = mmmmmmmmmmmmmmmmmmm !!!!

Fire roasted hatch green chiles, sour cream, and velveta, and cilantro