By Wildflour on September 11, 2005
Photo by *Parsley*
Photo by *Parsley*
"This is what you actually get at a lot of mexican restaurants! Really good!!"
Serving Size: 1 (100 g)
Servings Per Recipe: 4
"Love this! Exactly what is served at a popular mexican restaurant here in my area. Great over spanish/mexican rice also.
Just a note to those who couldn't locate the Land o' Lakes brand of white american--any white american cheese sold at your deli counter will work. Same place you buy fresh sliced lunch meat. American cheese melts better than cheddars and jacks which can get oily, stringy and grainy. You can make it using cheddars but then you really need to stand by and stir often and keep and eye on it. Cheddars are also stronger in flavor which will change the end result of this dip's taste."
"Great recipe. Super easy. I added 1/4 pound chorizo and some jalapenos to mine to give it a kick!
"This dip was the best!!! I tweaked it a little to make it spicy for our taste and added about 1/4 to 1/2 a cup of juice from regular jarred jalapenos (not pickled) and mixed that into the dip Wowza thanks for this recipe. Oh PS I froze leftovers in a freezer bag after being heated and it held up perfectly maybe even better the 2nd time around!"
"I have begged the place where I eat mexican food to give me recipe for the queso blanco and she wouldn't do it, after making your recipe we ate there again and I was bragging about finding the recipe for it..she smiled and said "So you found the secret was to add a touch of chicken boullion and cumin with the hot green chilies" ...well I had been using mild chili and didn't have the cumin or chicken boullion. It is wonderful the way it is written but I'm telling ya it just gets better with these additions..making sure to use enough cream not to get dip too thick. Wonderful recipe ..thanks so much for posting!!!"
"This was fabulous. I doubled the recipe for a larger gathering and changed one thing. Because so many people reviewed this as being bland and because I like spicy food, I used 2 cans diced green chilies and 1 1/2 cans diced hot jalepenos (remember I doubled the recipe). This was not so spicy that kids couldn't eat it or others who don't care for spicy wouldn't eat it but it had just the right kick. Thanks for sharing this fab recipe."
"Very good and easy. I used Kraft's Deli Deluxe white American cheese and used diced jalapeno's because mo' heat is mo' better."
"We loved this! I threw all three ingredients in a small crockpot for 1 hour on high and it was perfect. Thanks for sharing!"
"This is exactly how my husband likes his cheese dip. I used one can green chiles and one of jalapenos to make it spicy. Definitely use more cream than you think so it'll stay liquidy/saucy for a bit longer. It's awesome on french fries, too :D"
"My hubby made this to go with homemade tortilla chips. Really yummy!"
"delicious..!! used half rotel.. half chilies.. good topping for refried beans as well..!"
"My teens and young adults really liked it. Hubby and I thought it needed a lot more kick. However, it's an easy, yummy base to add to. Thanks so much."
"AMAZING!!! Much better than any restaurant and extremely easy. I don't like chunks in mine so I blended the chilies before adding them... and I added some cayenne pepper cause I like mine super spicy. Delicious!! Thanks for the recipe!!!"
"This is so good. When I lived in San Diego, I always went to this restaurant called Miguel's because they had this sauce there and I loved it. I was happy to see it on here and make it myself. I modified the recipe a little. I used 12 slices (9 oz) of individually wrapped store brand white american cheese. (That saved me a lot of money because the store brand slices were on sale for 99 cents for 12 slices, and the land o' lakes was $6.99 a lb). I accidentally bought heavy 'whipping' cream and I don't know if this is the same as heavy cream, but either way it worked just fine. I will definitely make this again!"
"Really rich and delicious and so easy. Too bad it's so fattening. Maybe next time I'll sneak a little spinach into it, just to make myself feel like it's a little healthier. 5 stars mostly just for being so simple and so quick to put together. It's really good for so little effort. I served it with tortilla chips, but it would also make a great sauce for beef or chicken enchiladas. Thanks for sharing."
"This recipe has spoiled me - I'm a little disappointed by other quesos I'm served at restaurants now!<br/>This is super creamy and delicious, not to mention so easy to make. Added diced pickled jalapenos for some kick."
"Fantastic recipe! I have made this queso between 5 to 10 times now and it continues to get better and better each time! The first couple of times I had been using, ignorantly I should add, Rotel with Diced Tomatoes and Green Chilies. It wasn't until my most recent trip to the store that I realized they carried Green Chilies without the tomatoes. Both ways were very good, but the recipe as written, is exceptional! Thanks Wildflour for a terrific recipe!"
"Simple and perfect!"
"Wow, this is excellent. You definitely have to use the white american cheese as it really makes it. I tried Velveeta also and it is just not the same. Easy and very very good."
"This is amazing! I made it exactly as the recipe stated, starting with the 1/2 cup heavy cream. That was extremely thick for us, so I slowly added more until it was the right consistency for us. I didn't measure it after the 1/2 cup. I think I might have ended up using just a little over 1 cup. I cannot wait for our next carry-in at work so that I can take a crock pot full of this!!
Hubby did say he'd like it to have a little more heat to it. Personally, I like my Mexican food kind of on the mild side so it was perfect for me. Next time, I'll split it up and add more heat to his."
"I made this with a bunch of other recipes from here for a family party. This was great! Everyone loved it and it was super easy to make."