, there was no question about how to make queso—her family had a double-boiler of the stuff going on the stove on a regular basis. "In Texas we try to have as many occasions as possible to eat queso," Rhoda told me. Then, a little under her breath: "Sometimes it's just, like, Sunday lunch."
Rhoda's mom, the senior Mrs. Boone, was in charge of the queso-making, and it was always done the same way: a block of Velveeta was melted and finished with a can ofqueso," she said. "It works so well. It can literally sit on top of the stovetop for an entire party." Making queso without Velveeta, then, was out of the question. Until last week, when Rhoda developed a microwave cheese sauce for her recipe forCould this cheese sauce handle a can of
? It didn't take Rhoda long to find out. A can of the tomato-green chile mixture was promptly procured, drained—no,—and stirred into the cheese sauce. In went a little hot sauce, and you know what? Even Mrs. Boone might be fooled.Of course, this queso has something of an advantage over Rhoda's mom's recipe, which is that it can be made with so many kinds of cheese.
in the house—or don't like to work with Velveeta in the first place—this is a creamy, velvety godsend.
If it doesn't have processed cheese IT ISN'T TEXAS QUESO now is it?
Don't.
I can’t believe I watched that video: cheese, cornstarch, milk and microwave. 😂
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