Kickin’ Queso

Feel free to share this tastiness with others!!!!  This makes a LOT of queso.  I have never done the measurements, but be sure to do this for a very hungry (and large) party.  Don’t be surprised if you have a half gallon of leftovers, because this, along with the chips is so filling.

I would first like to mention that this is a modified variation of queso dip…the recipe has been changing over the years in an attempt to get more flavor.   You can do this with a variety of options.  Read carefully, but pick and choose freely. 

You need the following:

1 Large Wok (mine is teflon)

1 Large Pot  (mine is stainless steel)

1 Wooden spatula

1 pound of tofu (healthiest and cheapest at $2 a pound), beef, or buffalo (healthier than beef, but most expensive at $10 a pound)

1 pound of ground spicy sausage (just an addon of extra meat and spice)

1 can of chili beans (spicy) or pinto beans

1 onion (cut in cubes)

1 fresh jalapeno (or more if you want it spicier)

70 ounces of Pace Picante sauce (or the cheap equivalent).  The hotter, the better, but I can only find medium at that size.

16oz of hot salsa (again, if you want spicy)

1 can of diced tomatoes and green chilies

1 teaspoon of red cayenne pepper

16 to 24 ounces of velveeta (queso blanco w/ jalapenos, kroger brand is my preference)

8 to 16 ounces of shredded sharp cheddar (I use Kroger brand)

1.  If tofu, press in between paper towels.  Use a weighted flat surface to sit on tofu with towels for at least 30 minutes.  Cut into cubes then put in hot wok pan on stove top.  If beef, mix the beef and sausage.

2.  Add cayenne pepper to the meat or tofu you have in the pan.

3.  Cook at medium heat (4/10 on the burner), until brown (on all sides for the tofu).  After browning, drain the juice from the chili bean can (if you have it) to cook in the chili flavor for a couple of minutes.

4.  Drain meat of grease and excessive liquids. With tofu, there is no need to drain.

5.  Place back in a wok, keep wok on the burner.

6.  Add chili beans (or pinto beans).  Stir.

7.  Add cubed onion.  Stir.  Do the same with fresh cut jalapeno.

Note:  At one point when adding the ingredients, you will run out of space in the wok.  Be cautious in the transfer to the larger pot, especially with the tofu.  Tofu burns easily on stainless steel.  If you can keep it on teflon, do.  For those of you who don’t have it, the constant stirring (and scraping) with the wooden spatula will keep from burning.  

8.  Increase heat (6/10).  Stir in the Pace Picante sauce (and any other sauce I failed to mention).  Continue stirring for a couple of minutes before the next step.

9.  Begin mixing in the velveeta and shredded cheese, tablespoon by tablespoon, and continue stirring. Along with tofu, you don’t want the cheese to burn at the bottom of your pot.  Halfway through adding in the cheese and velveeta, lower the heat (4/10).   Start to determine how much cheese you want at this point.  You can determine by taste (be careful, HOT) and the orange tone of your dip.

10.  When finished putting in the cheese, lower the heat (3/10) and continue stirring for another couple of minutes until everything mixes.

11.  Take the pot off the burner (don’t forget to turn it off!).  Continue stirring for at least 3 to 5 minutes.

12.  Let queso cool down, occasionally stirring every minute to 2 minutes for another 10 minutes.  It is during this time that you can start sampling with minimal risk of burning your tongue.


In terms of taste, I found the tofu to be least heaviest with the spiciest flavor.  Tofu typically absorbs the flavor of whatever in which it is cooked.  The beef is the heaviest, and seems to be the saltiest (although I add NO salt).  The buffalo is definitely my favorite, because it isn’t heavy, but it is so freakin’ expensive.

Anyways, there you go!


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