Chips and dips are a favorite of my family, either as an afternoon snack or even as tea time accompaniments. Till now I only had store-bought version of dips except salsa. I decided to try it at home thanks to Queso cook book which I need to review. I tried a few recipes from this book and all turned out be delicious.
I tried this recipe from the QUESO!: Regional Recipes for the World’s Favorite Chile-Cheese Dip by Lisa Fain. This Queso book is really nice book.
There are almost 52 recipes of Queso recipes with 5 chapters. Introduction is about 4 pages. The First chapter is Chili Con Queso the early years with 8 recipes. I tried Lady Bird Johnson’s Chile Con Queso .
Second chapter is about Tex Mex Classics with 12 recipes, which I would like to Cactus & Corn queso Poblano and Damn good queso. The 3rd chapter is about on the border from which I tried El Paso Chili Con Queso, this chapter also has 12 recipes.
Then 4th chapter is about quirky quesos, which has 10 recipes, and even has Vegan version, San Antonio-style Vegan queso, Indian Queso with Jalapeno chutney are intriguing recipes.
5th chapter is Queso in the wild, which has 10 recipes mainly include the recipes mixed with queso. Like Chile con Queso in sauage balls, Tamale chili pie and chicken-Fried Steak with Queso Gravy are few recipes.
Last one chapter is about Accompaniments, which include, Guacamole, Pico de Gallo, Pickled Jalapenos, Green chile salsa verde, Tortilla chips and Puffy Tostadas.
This queso book has a historical snippet before each of the recipes. If you love cheese and chilies then you will love this book as you can make amazing combination of queso with various flavors and taste. Pros of the book are that you will get to try lot of Queso recipes, and most of the recipes come with final photo. Most of the recipes make 6-8 serving. If you are small member family then you need to make half the recipe. If are queso fanatic, buy this and you get to try different Queso in the comfort of home.
I tried Lady Bird Johnson’s Chile Con Queso and El Paso Chili Con Queso from the book and both turned out to be delicious. There is little bit of history behind Lady Bird Johnson’s Chile Con Queso in 1976, Lady Bird Johnson contributed a recipe for chile con queso to the San Antonio Symphony League’s community cookbook. I was curious to try this recipe from the book. . You need to buy pasteurized cheese and canned tomatoes with chilies that’s all you can make best queso at home. These are best when it is warm and gooey.
Lady Bird Johnson’s Chile Con Queso
- 1 10 ounce can diced tomatoes with green chilies with juice
- ½ cup diced yellow onion
- 1 small clove garlic minced
- 2 tablespoon chili powder
- ½ tablespoon ground cumin
- 1 teaspoon fresh oregano if using dried oregano uses ½ teaspoon
- ½ pound processed cheese Velveeta or aged cheddar cheese
- 1 teaspoon whole milk
- ¼ teaspoon salt
- Tortilla chips for serving
- In a medium sauce pan, add tomatoes with chilies, onion, garlic, chili powder, cumin and fresh oregano. Bring to a boil, turn down the heat to low and continue too cook until the mixture turned into a paste. It takes about 10 minutes.
- To this add cheese and cook until the cheese melted and if the queso becomes thick add milk to bring it correct consistency you want.
- Enjoy with bowl of tortilla chips.
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*I received a complimentary copy of Queso! from Blogging For Books for my honest review*0
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.