Quealy’s Queso Recipe (2024)

Yes yes, this is not the the traditional Rotel queso recipe, it’s a variation with a different flavor. Why is this concept so hard for commenters to grasp? If you tried the recipe and didn’t like it, your feedback is useful. But if you’re just here to complain about a recipe being different from what you’re used to, please don’t bother.

Velveeta makes me nervous so I make a bit of white sauce (butter, flour, milk) then melt mild cheddar into the sauce -- and add a can of Rotel. Yum without processed cheese food!

another option that really goes without saying in a classic queso down here in Texas is the addition of one can of Rotel brand diced tomatoes w/green chiles. Just sayin.

A crock pot works great for queso. The nice thing about a crock pot is that is keeps it warm for serving.

Back in prehistoric times, before Rotel and Sriracha, we made queso with Velveeta, sauteed onions, and canned chiles and tomatoes, without a microwave. That's authentic West Texas queso from olden times!

any mention of rotel is accurate. rotel IS necessary unless you add fresh roasted new mexico green chilies and RIPE fresh tomatoes - seeded and peeled , in just the perfect proportion. sadly, despite mr sifton's qualification, rotel is the whole reason for the recipe.

Being from Houston, you left out the Rotel tomatoes...

This is not intended to be the same as Rotella dip. It is just another dip using Velveeta with a different seasoning instead of Rotel. Try the recipe. Then review it.

I think you could make it in a heavy pot set over low heat. Stir a lot. Use that cream to your advantage.

American cheese has much better flavor, melts well. even an excellent market should have this option. it is what we used in the 1950s and i used it again recently.

Velveeta isn't even real cheese. I bought some once, then kept in my refridgerator for over a year just to see if it would get moldy ~ it never did.

Being allergic to tomatoes and not averse to Velveeta, I am grateful for Mr. Sifton's post of Chef Quealy's recipe -- at last I can have some queso -- without the Rotel!

Sambal oelek has more-or-less the correct flavor profile, but sriracha is way, way too sweet.

In San Antonio, you would never find cream in Queso....just Velveeta Cheese and a can of Rotel tomatoes with chilies. That was a favorite dish of teenagers when we had co*ke (that means Coca Cola, nothing else) parties in the 1960s. It is STILL a good dip with tortilla chips or Frito Scoops for the Super Bowl.

use any real cheese with your choice of any liquid, adding a pinch of sodium citrate - the sodium citrate will keep the sauce perfectly emulsified, no need for velveeta

I grew up enjoying Velveeta, and like the Rotel recipe, but it does come out a little pallid and watery. Going to try this recipe, which seems thicker, and likely add some chopped pickled jalapenos to the finished product.

This is a great recipe to scale down. So when it's late at night and you get a hunger hankering for just a little bit of queso with some salty chips and don't have, or don't want to open a whole can of rotel, this will hit the spot. Can thin with milk or half and half in a pinch if you don't have heavy cream.

I thought this dip was delicious. I served it at a Cinco de Mayo get together and everyone loved it. In fact, one of my friends said it was way better than Velveeta with Rotel. I thought it might be good to have an actual review of the recipe instead of a bunch of opinions.

This has become a Chiefs watch party staple.

Ok then, vegan here. I calls ya and I raise ya.Half a cup raw cashews, soaked in boiling water however long you need,drained.Half a packet of shelf-safe Mori-Nu silken tofu.Juice of a small lemon. Teaspoon Umami, either TJ, or pulverized dried mushrooms.Enough turmeric to color it Velveeta.Salt and pepper to taste.Quize that baby up to creamy. Our work is done.

And of course the sambal oolek or any chili to your liking.

Any good beer instead of 1/2 cup cream - heaven!

Used half n half instead of heavy cream and it was plenty rich and creamy. Very quick to make for unexpected guests.

We made this a lot, but use half velveeta and half American cheese.

He must live in Austin.

Sambal oelek has more-or-less the correct flavor profile, but sriracha is way, way too sweet.

Back in prehistoric times, before Rotel and Sriracha, we made queso with Velveeta, sauteed onions, and canned chiles and tomatoes, without a microwave. That's authentic West Texas queso from olden times!

Yes yes, this is not the the traditional Rotel queso recipe, it’s a variation with a different flavor. Why is this concept so hard for commenters to grasp? If you tried the recipe and didn’t like it, your feedback is useful. But if you’re just here to complain about a recipe being different from what you’re used to, please don’t bother.

Growing up in Topeka KS where the Santa Fe railroad shops were, there was a large Mexican population and two really good Mexican restaurants. They made Chili con Queso and it was fabulous. It was served on one huge toasted tortilla. For years, I tried to find this in other Mexican restaurants - no luck. I'm delighted to finally have a recipe for it! Don't freak out about the Velveeta - it's the right cheese for this dish and is foolproof. Forget the cream.