salsa con queso
Tonight I made my second attempt at cooking salsa con queso. Not difficult right? You’d think, but the first time was a disaster. This time it was good though. What could have been the problem the first time? On to the story!
The first time I made queso I got all excited, I bought the velveeta and rotel and was determined to make this... in a slow cooker. I went over to my parents house and because we both have the same rice cooker which happens to have a slow cook function I thought this would work. Cheese and rotel in the pot, close lid, set time. Open lid occasionally to stir. It was a lumpy oily mess that didn’t get any better over time. I couldn’t figure out what happened. Finally I found the temperature for my rice cooker/slow cooker online. Apparently it brings everything to a boiling temperature and then cools to a lower slow cook temp. Oops. It scorched my cheese! Moral of the story: use a slow cooker with an actual low setting, and rotel smells/tastes really gross.
Which brings us to.... attempt #2!
After learning about how gross rotel is (seriously wasn’t expecting that) I decided my next attempt would be green chilis and jalapenos. So I went to the store and bought the spicy peppers and some more velveeta. And then did nothing for a while... a long while, I now know that velveeta lasts WAY too long. Anyway, I got out my real slow cooker, cubed the velveeta, added peppers and set the temp to low this time. Two hours later I had queso! And it tasted good. What’s next? I think I’m going to figure out how to make a sauce using cheddar so all I have to keep on hand is green chilis and jalapenos. Plus the less processed we get the better.
The first time I made queso I got all excited, I bought the velveeta and rotel and was determined to make this... in a slow cooker. I went over to my parents house and because we both have the same rice cooker which happens to have a slow cook function I thought this would work. Cheese and rotel in the pot, close lid, set time. Open lid occasionally to stir. It was a lumpy oily mess that didn’t get any better over time. I couldn’t figure out what happened. Finally I found the temperature for my rice cooker/slow cooker online. Apparently it brings everything to a boiling temperature and then cools to a lower slow cook temp. Oops. It scorched my cheese! Moral of the story: use a slow cooker with an actual low setting, and rotel smells/tastes really gross.
Which brings us to.... attempt #2!
After learning about how gross rotel is (seriously wasn’t expecting that) I decided my next attempt would be green chilis and jalapenos. So I went to the store and bought the spicy peppers and some more velveeta. And then did nothing for a while... a long while, I now know that velveeta lasts WAY too long. Anyway, I got out my real slow cooker, cubed the velveeta, added peppers and set the temp to low this time. Two hours later I had queso! And it tasted good. What’s next? I think I’m going to figure out how to make a sauce using cheddar so all I have to keep on hand is green chilis and jalapenos. Plus the less processed we get the better.