We found your new favorite snack!
I have been using sodium citrate instead of a flour roux to Gluten free it. Agree with comment about avoiding pregrated cheese.Good flavor, but for the best queso, go with Velvetta. If you insist on going with real cheese, don’t go with preshredded as it uses a wax to coat the shreds so they don’t stick together. In turn, this prevents the cheese from melting well.I'm with Parker down below. I've lived in New Mexico all my life. Go with the Velveeta. Ditch the milk and the flour.
I hate to say this on a gourmet kind of website and I do love most of your recipes I've tried, but nothing works as well in chili con queso as a big ole block of Velveeta!As huge queso fans we were excited to make this recipe! Hatch chile season is in full swing and we were able to find fresh chiles easily! However, we found the finished product to be very bland, flavorless, as well as having a very grainy texture.
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