Craft Grill’s Connie’s Queso
Craft Grill in Tomball serves up classic southern dishes with a Texas twist, get the recipe for Connie's Queso here!
Ingredients
- 12 oz white American cheese you can buy this at the deli counter at any supermarket
- 4 oz Mozzarella, Monterrey Jack Cheese, Fontina, Provolone, or Gouda, shredded
- 1/4 - 1 cup Half and half or whole milk, depending upon how thin or thick you want it to become
Instructions
- Cut American cheese into small cubes and set aside.
- Heat ¼ cup of the half and half or milk over medium low heat in saucepan, stirring continuously.
- Once it starts to just begin to boil, reduce heat to low and stir in cheese, a little at a time.
- Stir constantly until melted, then add some more cheese (each time, just a little at a time) until it all blends together.
- Keep an eye on the pan to avoid scorching.
- If it gets too thick, add more half and half or milk until you reach the creamy consistency you want it to have. If it seems too thin, just stir in more cheese. This recipe is very forgiving, just keep an eye on the heat.
- When the cheese is done, turn off stove and remove from heat. Transfer to serving dish/bowl. Serve with warm corn tortilla chips. Enjoy!!
Notes
You can also make this recipe in a crockpot by adding in ¼ of the half and half or milk and the cheeses, all on high to start, and as it begins to melt together, lower heat to low and stir occasionally. Add more half and half or milk as you see fit to add. Once cheese is nice and creamy, you can try adding in some spice and veggies and proteins.
Here's where you can start to let your own creative juices flow:
Possible add-in spices: cumin, chili powder, ancho chili powder, cayenne pepper, salt, white pepper, paprika, garam masala, nutmeg, red pepper flakes and whatever else you would like to try. Only add a ¼ tsp of any of these to start, and taste to see if you want to add more of anything else.
Possible add-in vegetables: sautéed sweet yellow onions, white onions, celery, or red or green bell peppers, roasted poblanos, serrano peppers, jalapeños, nopalitas (prickly pears), chipotle peppers with adobo sauce, cilantro, roasted or raw cherry, Roma or grape tomatoes, pickled jalapeños, pickled spicy carrot slices, grilled sweet corn, zucchini, yellow or chayote squash (mirlitons), jicama and/or avocados.
Possible add-in proteins: chorizo, pulled pork, smoked brisket, grilled or blackened shrimp or chicken.
Tried this recipe?Let us know how it was!