Secrets to the Cheesiest Queso Dip - Pro Tips Revealed
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- čas přidán 27. 09. 2022
- If you are gonna eat some American-style cheese then you might as well do it right and make some queso dip. I certainly wouldn't eat this every day but for a party, it's definitely a welcome guest.
Video edited by: nomaeditz@gmail.com
Queso dip recipe: (split in half and add 1/2 pound chorizo for meat version)
2 tbsp cooking oil
1 medium onion
2 jalapeños
2 Fresno chilis
1/2 pound Velveeta cheese
4 oz fontina cheese
4 oz cheddar cheese
1 12 oz can evaporate milk
3 diced Roma tomatoes
1 tbsp onion powder
2 tsp garlic powder
1 tsp black pepper
Green onions, cilantro, and tomato for garnish
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Every time I make Queso I honestly need someone to take it away from me, I don't know what they put in that cheese but its highly addictive lol... HAPPY COOKING!!
Please make this for me sonny I'll buy it from you this looks absolutely awesome my brother
Hey man I’ve been making queso my whole culinary career and childhood my best game changing tip for you is to cook the onion and peppers in the milk it’s is amazing how much more flavor u will get rather than sautéed veg of course you can still add the charred chilis as I like to with hatch
@@bushkisser I left that comment too. Most people won’t have an uncommon ingredient like that without a special order. So I know why he wouldn’t make a special video just for that. But attaching that fun little trick to a video like this would work.
@@bushkisser Have you tried an emulsion blender(hand blender)? That might help. If your sauce breaks, try bringing it to a boil while wisking or using a hand blender. It should pull together. That’s about all i’ve tried to use it for so far.Cheese emulsions.
I see there are a bunch of comments about it. It might be worth him doing a demo of it. One guy said “citric acid” but that’s a bit different and I’m not aware of anyone using that for this particular application. 🤷♂️
Jesus Christ died for our sins and rose again put your trust in Jesus Christ
Made this dip this morning for game day it’s freaking awesome. Appreciate you helping us home cooks look like we know a thing or two!!
Lol the Velveeta catch 😂
This looks sooo good. To make it a little easier and to keep them from falling into the flame I put the peppers on a cooling rack and then over the burner. Can't use a cheap rack though they can have a coating that flakes off in the fire, solid stainless only. And don't grab it afterwards, I mean I'd obviously never do that but I heard about someone who did ☠️😆
Yeah I didn’t want to set my cheap rack right over a flame. But something made out of iron would probably work great.
And he was forever called the silver server 😂😂
Love your videos man!! I've made so many of your recipes. Been watching a long time!! Love you brother
Love you to!
@@thatdudecancook :)
Great new kitchen Sonny! I love the MadeIn cookware pans as well!
A little calcium citrate will work the same as adding Velveeta or American cheese, as that is what is in them that makes the sauce so smooth.
But it doesn't have the same American ambience 😁
Sodium Citrate. It’s the best!
@@joshpenrod_ Nothing like being able to make creamy cheddar cheese, easily.
@@bradcampbell624 Some people like my wife have don't have the fine sommelier level taste in cheese that we have, American or bust!
@@robertm4050 Right on Brother!
Love, love, love quest dip! Yours looks delicious. Thanks for all your recipes and tips. ❤
Happy to help Julie!
I like quest love too.
Quest
@@HoesLoveCoCo ¿Qué?
Autocorrect should be queso.
The Velveeta secret is sodium citrate. Dissolve the powder in a little water and make almost any cheese melty! Look it up for details but I’m here to tell you, it works well and you can choose better cheeses to use.
Correct, sodium citrate prevents the cheese from solidifying and keeps the cheese from separating.
they sell that at grocery stores?
@@nextlvlroy not sure but I got mines from Amazon.
Thank you! Looks yummilicious!!!
You are awesome man, my favorite CZcams chef!!! You make cooking fun and approachable. Thanks for being you
Great recipe. Love the videos, always keeping it simple
You can save a lot of time by just using Rotel canned chilis/tomatoes for this as well. Comes in different heat levels too. Velveeta is amazing and definitely the key to a good queso.
what can we use instead ? pretty sure I wont find that here in Europe. (Velveeta)
@@benoit8381
Any canned, diced chilies and tomatoes really. Rotel is just the most well-known brand.
Or just chilies, if you don't like tomatoes.
@@benoit8381 sodium citrate. Velveeta serves mainly as an emulsifier here. And sodium citrate does just that.
@@bruhmomentum7542 great really appreciate you taking the time thanks
@@benoit8381 you're welcome 😉
You can skip the American and just use a little sodium citrate. That will allow the milk to emulsify with the real cheese. I use cheddar and Monterey jack cheese.
How much sodium citrate?
If you don’t want your chips to be poofy leave the tortillas out of the bag overnight so they get stale.
sweeettttt......definitely giving this a try .....thanks much my guy...💯
Thank you for doing what you do. My boys and I love watching your show. We have had a rough couple of years with unforseen family illness, loss, etc. You are such a bright spot for us. You are doing more than just cooking and kicking your fridge. Know that.
sorry for all the hardships Daniel, wishing you and your family a bright future.
Wishing you all the best in life brother
Made it for a friends bday and gotta say, it does not disappoint. Thanks for the great recipes and videos!
First time on youtube I have seen someone toast their chiles like we do at home. Makes for delicious taste and it seems like it even brings out more heat - which I LOVE. This is nearly like a Mexican Queso Fundido, which is another chorizo and cheese dip! The only bad thing about this dish is - NOTHING....well....I may need to double down on the Metamucil....(sorry TMI???)
This is what I’m making for my next gathering!!! Also love the new kitchen-it reminds me of Nick Digiovanni’s kitchen, congratulations Sonny!
It makes me happy seeing a professional chef using velveeta!
Awesome recipe. I drool.
You’re my Gordon. Love you Sonny, thanks for everything!
we call this rotel dip because usually we just use cans of rotel diced tomatoes and chilis
My LORDDDD! this is BRILLIANT.
Okay, after watching like all of your videos, you are a great cook. I would love to see a take on different pizza styles. Since my daughter was born, I am perfecting "grandma" style pizza for her, she loves it. Not too crispy, fluffy, easy to chew, perfect for toddlers. Would love me some pizza video.
Voy hacer esta receta. Te aviso que delicioso salió el dip de queso . Gracias
Love it and all your vids
Making this tomorrow. Wish me luck!
You don't have to cook fancy or complicated masterpieces, just good food from fresh ingredients. Happy hungry! Cheers, Domenico.
The hardest part after making queso dip, is deciding whether or not to leave some leftovers for the rest of the house lol
Made me hungry!!
Looks awesome.
The video as a whole is good, the slick Velveeta catch at 2:20 is better, the last 7 seconds are best.
I could drink cheese dip. Judge away.
I’m with you Pez
Contemplating moving to Austin to be your neighbor. I need to help eat all that good stuff you cook! YUM!!! Queso in the smoker, omg, YES!
That looks great really good I most certainly will have to give this one a try!
Have you ever looked into using citric acid instead of velveeta to make those kinds of cheese dips? I remember following Adam Ragusea's mac and cheese recipe that had citric acid to help the cheese melt without the fat seperating out, and that worked pretty well. You get the real cheese flavor with the American cheese texture, sounds like a win win to me! Might want to look into that if you haven't tried that, could make for an interesting video.
Unrelated note: I'm currently making your panang curry recipe with lamb shoulder and it's braising in the oven, just had a taste of the curry sauce itself and it tasted amazing! Very excited to eat that in an hour or so :).
Just made a big batch of the base dip and it's a hit! Going to put some on hotdogs later this week with leftovers
Yes! I mean si‼️ 💕 Queso, my favorite appetizer, and my favorite thing to do is to dine in a Mexican restaurant and eat chips and dip while I wait for my burrito dinner. 😍‼️
Nice catch!
This looks so good it makes me want to throw a party. Cause if I didn't, I'd just eat it all myself and end up in the ER! Yummy!
Your the best love your vids
When we gunna get that TX bbq brisket now that you are part of the Austin scene..🥾🐍
Love love love your videos. Did you move or are you just using a different kitchen.
Looks amazing. Try using popcorn salt on the chips, it sticks better 😉.
I Love that knife!
Damn what an epic dip as well as an unreal catch to kick the recipe off
Looks perfect! Can’t wait to try it. Are you doing Okay ? You seem a little tired lately. Hope all is well.
I literally looked up thatdudecancook nacho cheese on saturday and now this pops up 🧐
Solid vid. Make any Texan Proud!
Wow great catch at 2:20!
As a Philadelphia I agree you don't ask questions about cheese products you just use them
That looks stupid delicious.🤤🤤🤤
Yes
YOU FIXED THE ENDING!! I LOVE IT AND I LOVE YOU. SOOO MUCH BETTER. *Swoon*
Love the new kitchen. Id live in it. Give us a little tour of it. Update your move a little. How’s it going?
Lol yeah I was rambling on before for no reason
@@thatdudecancook It’s less aggressive vocally. The kick adds the right “spice”. Appreciated!
Gotta have the chorizo! I made almost this exact recipe sunday minus the smoker and the fontina
Lol. Only ever seen your shorts and thought u were a pain in the ass. Love being wrong. Good stuff 🙌🏻
My current favorite quote + a beautiful Joe Rogan side kick, all after another fantastic dish. Is there nothing this man can’t do
Was wondering how long after moving to atx would it be before you did a queso vid.
You’re “using real cheese to offset the plastic”...OMG I just died!
That fridge round house tho ❤
Good to see a smoker! BRING IT!
Omfg. Sonny, I assure you I'll be making this soon. This is about 80% my usual recipe, but elevated. I bet that was outrageous.
Love this!
Our Velveeta… it melts better… Cheddar’s lumpy, cheddar’s oily. It dribbles off your plate onto your doily 😂🥰 I’m likely aging myself but couldn’t resist!
And to think…. Even Velveeta is now kinda pricey 😂🤪💜
Chef I have a question what if I reverse sear a steak on a grill?!!!! Like cook the steak on the top part for alittle and while that’s happening I have the pan getting hot in the grill and I get a nice sear and garlic and herbs would that be good or would the steak dry out ..?
i use those charred peppers in guacamole its great
I love that you have cambro" at home😁
Can never go wrong with Rotel and velveeta 😂
I just want to know where in the world you get Fresno peppers. I live in Cincinnati and they're like literally impossible to find anywhere.
If I’m cooking a burger or steak what should the internal heat be if I want to cook it medium?
Use a paper bag to “steam” them. Then use that bag for your compost.
Over in England we don’t have any of that sort of processed stuff. No doubt we have lots of processed foods but when it comes to things like the chorizo and cheese, or anything charcuterie based, it’s always a ‘finest’ product. Or imports from Poland to corner shops. ‘Finest’ meaning sourced from other countries or its place of origin.
Yea I was just thinking, what would you use in europe instead of those cheeses?
@@heallesgoedja6289 we’d make a roux and combine whatever cheeses we like 👍 * adding milk
Sodium citrate will let you use any melting cheese as a replacement. Since sodium citrate is what they use in velveeta to make it melt like that and stay like that.
Being a native Texan, I'm glad to see you are using Velveta. Great replacement for Rotel since that isn't easy to find. Your recipe rocks.
It’s got to be Velveeta if you ask me
How is Velveeta a substitute for Rotel? Velveeta is processed cheese Rotel is diced tomatoes and chilies
@@sheikneedles9250 I laughed at this rotel/velveeta myself.
Not quite sure how you beingva native texan has anything to do with velveta or Rotel. Velveta is processed cheese....Rotel us diced tomatoes n chilies. Rotel is a lazy way to make dip/any dish.
And Rotel is VERY easy to find at any HEB in Texas
In my opinion best queso is plain American cheese added to a classic roux and a few cups of chicken broth, per Matt’s El Rancho cookbook
delicious😋 , can you show the recipe to steak Diana
I don't know why I watch you at 3am.
kick that dam fridge its sooo good!
Stop with this right now! It's lunchtime for me and I haven't eaten anything yet.
I don't have chorizo, but I could do this right now. I won't get arrested for having nachos for breakfast, will I? 😋😛
love the vids,,,,, audio issues?
delicious ! BTW sonny have to say it the new kitchen looks fabulous and pro! But to honest , your older videos where u used to shoot your self were much more fun ..These new videos are having the same feel of your beginning videos …can’t really pin point what is it (editing / sound or something else ) not sure .. This is nothing negative , just a feedback ( even without you asking for one :) ) ..big fan, always look fwd to your videos ! 😊
make sure its Mexican chorizo not Spanish chorizo....very different things, Though both are delicious. I've also found you can use more real cheese and less velveeta if you really want to. The emulsifiers in Velveeta do a good job.
Heard you're in Texas!! LOL
Need to hook up the SLO MO GUYS and get some fridge action at 200000000000 frames per second per second squared!!
Im sitting here watching this and my wife goes “are you watching how to make quest? … I approve”
🔥🔥🔥
As I recall, Velveeta can be obtained from a skid (unrefrigerated) in any Costco warehouse. That should tell you all that you need to know.
It’s delicious, right?
@@bpal7006 IMO. Velveeta is just nasty tasting, with an aftertaste that is not pleasant.
@@williamc7367 lol. It’s got it’s applications for some people. I’m not sure the last time i’ve used it. Rare that it’s ever been in my house.
What can we use if we don’t have a smoker?
Hahaha funny.. I love this show. Velveeta is a squishy glob of GMO vegetable oil and corn starch.. it's not cheese..but it's delicious. I think they use it in India for rat poison.. but we here in America have developed an immuni ty.
That looks more like Red Leicester than what we'd call Cheddar over in England :)
The outro had Street Fighter vibes to it - Sonny competing in glorious combat against his worthy opponent The Fridge while shouting his famous catchphrase: "YOU KNOW I LOVE YOU AND I'M OUT!!"
Was wondering if the new fridge or the old one would sustain the abuse! 😂
I like your food bro
I find it fascinating that you’re such an amazing cook, but yet you use that some grip on your chefs knife compared to the pinch grip you should do a video explaining that I’ve been on cook for 20 years and have pretty advanced life skills and I always find it called when somebody holds the knife like that
I love how he still goes out and attacks a refrigerator at the end of the video.
Cambro, cambro…..can’t you see my peppers burnin.
Someone on CZcams said a while back that Fresno chiles are nothing more than ripe jalapeños not sure if that’s right or not but I’ve never seen Fresno chiles before in my area
I can spread that on a baguette or sliced bread 😋
What is your brand of knife?
The mysterious velveeta.
Got some european alternatives for the cheeses?
*2:20* You're gonna make a great dad someday.