Shortys Bomb Queso Recipes

QUESO DIP (MEXICAN CHEESE DIP)

Steps:

• Place cheese and cornflour in a bowl, toss to coat.
• Melt butter over medium heat in a large saucepan or small pot.
• Add garlic and onion, cook slowly for 3 minutes or until onion is translucent but not browned.
• Add tomato (including juices) and cook for 2 minutes until tomato is slightly softened.
• Add evaporated milk and cheese. Stir, then add chiles and Spices.
• Stir until cheese melts and it becomes a silky sauce.
• Add salt to taste - amount required depends on saltiness of cheese used - and stir through coriander.
• Stir in milk or water to adjust consistency (I use 2 tbsp) - the dip thickens when it cools, and milk can be added later to adjust to taste.
• Remove from heat. Serve warm or at room temperature - it will be soft and scoopable even when it cools.
• Store in the refrigerator. When refrigerated, it becomes the consistency of the cheese spread sold in jars that are not in the refrigerator section. Reheat in microwave and adjust consistency as desired with a tiny bit of milk. If you add too much, just put on stove again until it thickens.

QUESO

Steps:

• Add the processed cheese, Monterey Jack, Cheddar and canned tomatoes (along with the juice) to a medium saucepan or 10-inch cast-iron skillet (see Cook's Note) and turn the heat to medium. Cook, stirring frequently with a rubber spatula, until all the cheese has melted and the queso is smooth, about 5 minutes. Serve immediately with tortilla chips.
• To make the queso spicy, use hot diced tomatoes and green chiles, such as RoTel Hot, instead of the Original.
• Processed block cheese is crucial due to its meltability and what it adds to the queso's texture. Do not try to substitute other cheeses.

SHORTY'S BOMB BURRITOS

Steps:

• prepare rice as directed.
• while waiting on rice, brown beef, season to taste.
• in a large bowl combine all ingredients. mix well.
• spoon out onto tortillas and roll into burritos.
• enjoy.

SLOW-COOKER QUESO

Steps:

• In the bowl of a 1 1/2-quart slow cooker, toss both cheeses with cornstarch to evenly coat. Stir in tomatoes and evaporated milk; season with salt.
• Cover and cook on low until mixture is bubbling and thickened slightly, 2 to 2 1/2 hours. Uncover and stir until smooth. Season with more salt and garnish with onion, jalapeños, and cilantro. Serve with tortilla chips on the side.

THE BOMB QUESO DIP!

Steps:

• Warm a stock pot over medium heat, add olive oil. Add onion and bell pepper. Cook 2-3 minutes until soft. Add tomatoes, garlic, serrano, and jalapeno peppers. Season with salt and pepper. Cook for 1-2 minutes.
• Reduce heat to low. Add milk and cheese. Stir frequently while the cheese melts. Add oregano, cayenne pepper and chili powder. Continue to cook on low until cheese is fully melted and flavors are incorporated.
• Add additional spices if necessary for your taste buds.
• Serve with Tortilla Chips as an appetizer or on any other dish of choice.
• If you can't find Asadero Cheese, you can substitute with Monterrey Jack.

SHORTY'S BOMB QUESO

Steps:

• in a large crock pot, mix Velveeta cubes and Salsa. temp should be set on high. stir often.
• in a large skillet brown beef and sausage together. do not season. do not drain. (the grease helps the consistency of the cheese and makes it easier to stir).
• mix browned meat with cheese mixture. serve hot when cheese is thoroughly melted.