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 Mexican Melting Cheese - how to make?

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Theedge

  • Total Posts: 1196
  • Joined: 11/16/2003
Mexican Melting Cheese - how to make? Thu, 01/24/08 6:04 PM (permalink)
How do you make Mexican melting cheese stay melty? I’ve warmed it up in the past, and it just sort of gets rubbery. At the local Mexican eatery they serve it to dip your chips in and it stays melted. A person must have to add something? Help please.
 
#1
    007bond-jb

    • Total Posts: 923
    • Joined: 6/17/2005
    • Location: baton rouge, LA
    RE: Mexican Melting Cheese - how to make? Fri, 01/25/08 8:30 AM (permalink)
    Here is a link I have saved:
    http://www.mexconnect.com/mex_/recipes/puebla/kgqueso1.html

    A local very popular Tex Mex restaurant blends cream cheese in their queso fundo, Its real good too
     
    #2
      Texianjoe

      • Total Posts: 639
      • Joined: 10/15/2006
      • Location: Houston, TX
      RE: Mexican Melting Cheese - how to make? Fri, 01/25/08 9:43 AM (permalink)
      quote:
      Originally posted by Theedge

      How do you make Mexican melting cheese stay melty? I’ve warmed it up in the past, and it just sort of gets rubbery. At the local Mexican eatery they serve it to dip your chips in and it stays melted. A person must have to add something? Help please.


      Most restaurants use Velvetta thined out with either milk or liquid from whatever they add to it(green chilies, rotel, chorizo or ground meat). If you want to use Mexican chesse I would make a white sauce first and thin it with milk and add either grated Chihuahua or Oaxaca chesse or both.

      joe
       
      #3
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