In walk three people with seven layer dip, two people with veggie trays and the single guy who tosses a bag of potato chips on the table (eyeroll).
Not me. I don’t settle. I won’t conform.
I will stun. I will amaze.
I will get the heart eyed emoji from my friends at the Super Bowl party this year.
Oh queso, how do I love thee? Let me count the ways….
Okay there’s only one way. That would be cheese.
Oh wait, chips, definitely chips. Chips too.
Let’s take it up a notch though shall we? Sure, Velveeta and Rotel and possibly a tube of Jimmy Dean in a crock pot is a crowd pleaser but I will guarantee that you bring this and everyone will be all:
While it’s no more difficult that whipping up say a box of Kraft Mac, there’s none of the totally sketchy (even if it is tasty) funk that’s in Velveeta which is processed.
Processed cheese starts with cheese and then adds one or all of the following: whey, emulsifiers, milk, salts, preservatives, and food coloring. One of the biggest perceived benefits of processed cheese is how well it melts.
Of course the most important thing for food manufactures is the extended shelf life of processed cheese, due to all of the additives used. Think about it. Should cheese be able to sit on an unrefrigerated grocery shelf for months? A loaf of Velveeta is like a dairy Twinkie, it’ll outlast the roaches.
Legally, processed cheese cannot be sold as “cheese”. It needs to be called a “cheese food”. In fact, the FDA highly regulates how these products can be labeled based on their ingredients, moisture content, and milkfat*:
Pasteurized process cheese – contains 100% cheese
Pasteurized process cheese food – contains at least 51% cheese.
Pasteurized process cheese product – contains less than 51% cheese.
LESS THAN 51% CHEESE YIKES!
So there’s another awesome thing about this queso. It’s ALL CHEESE. ALL THE TIME.
p.s. If weird ingredients freak you out, do NOT read the label on chorizo. Take it from me it’s good! Just consider yourself a fancy offal eating foodie.
It goes without saying that Queso Fundido goes great with beer or margaritas.
What am I saying…AND margaritas…beer AND margaritas.
For another delicious and different appetizer, check out Plantain Chips { Mariquitas } with Garlicky Green Dip
- 1 2-3 pound winter squash: sugar pumpkin, butternut etc.
- 8 ounces raw Mexican chorizo sausage (not the dried Spanish link type)
- 4 ounce can fire roasted diced green chiles, mild or hot
- 2 tablespoons flour
- 1 ½ cups chicken broth
- 8 ounces mozzarella, shredded (two cups) (not preshredded, the additives will mess up the texture)
- 4 ounces Monterrey Jack, shredded (1 cup)
- Garnishes: thinly sliced jalapeno, fresh cilantro, thinly sliced scallions
- Serve with: sturdy tortilla chips or veggies for dipping
- With a sturdy knife, cut the squash in half horizontally and scoop out the seeds and strings.
- Put in a microwave safe class or ceramic bowl with a glass lid like Corningware or Pyrex. Add two tablespoons –ish of water, cover and microwave on high for 10 minutes until squash is easily pierced with a knife tip but not falling apart. You want to be able to scoop it out with the chips and queso, but it still needs to be sturdy enough to hold the queso.
- While squash cooks, heat a 12” nonstick skillet over medium high heat and sauté the chorizo until cooked through and brown about five minutes.
- Add chiles and sauté until heated, one minute.
- Add flour and cook while stirring one to two minutes.
- Add the broth and bring to a boil.
- Reduce heat to low and add cheeses. Cook and stir until it’s melted, creamy and hot about three minutes.
- Carefully remove squash from the microwave and bowl (it’s hot!) and place on serving platter. Pour queso into squash (you might need to use both halves depending on how big the cavity in your squash is).
- Garnish, put dippers around the squash and go to town!
* From www.fooducate.com – 10 Things to Know About Processed Cheese – April 2012
Adapted from Food Network’s Pumpkin Queso Fundido
When not cooking for clients, Chef Shelley is making delicious food at home for family and friends and probably having a glass of wine.
Shelley, you had me at queso. Can I please just tell you how much I love anything with melty cheese? Real cheese though. Not cheese food or, um, cheese product (which I didn’t even know was a thing so thank you for educating me). This recipe sounds amazing!
Me too Kelsie! Melty cheese and crispy cheese. Mmmmm…frico…mmmmmm
Velveeta is NASTY. No way, no how. This, on the other hand, looks amaaaaaazing! Plus look how fancy you are with your pumpkin shell!!
It’s so tasty to scoop some pumpkin out with the queso!If you’re going to make this without the chorizo, add some chili powder, cumin and cayenne to bump up the flavor!
Great ! Just great ! Thank you !
🙂