Delicious Tex-Mex Queso
November 16, 2010 3:35 PM Subscribe
Mag Mud - can you help me recreate it??
When I lived in Austin years ago, one of my favorite restaurant appetizers was the queso at Magnolia's Cafe. I have tried to recreate it several times, but I have no idea what cheese(es?) to use, and it tends to come out greasy, stringy and basically inedible. I am aware of this question, but since I am interested in neither queso fundido or velveeta & rotel (do not like), it wasn't much help. I am not a cook and I don't know much about cheese, so what I need is specific cheese names/types, and instructions on how to create cheesy, melty goodness. Thanks so much!
When I lived in Austin years ago, one of my favorite restaurant appetizers was the queso at Magnolia's Cafe. I have tried to recreate it several times, but I have no idea what cheese(es?) to use, and it tends to come out greasy, stringy and basically inedible. I am aware of this question, but since I am interested in neither queso fundido or velveeta & rotel (do not like), it wasn't much help. I am not a cook and I don't know much about cheese, so what I need is specific cheese names/types, and instructions on how to create cheesy, melty goodness. Thanks so much!
The Homesick Texan has a pretty nice recipe for queso on her blog (among other things!).
posted by Addlepated at 4:13 PM on November 16, 2010 [1 favorite]
posted by Addlepated at 4:13 PM on November 16, 2010 [1 favorite]
What you got there is your basic cheese fondue. The trick to it is that it's not just cheese - you're gonna need most of a bottle of beer and a tablespoon of cornstarch (or a handfull of powdered tortilla chips - use the food processor to zap 'em). To that add a half pound of shredded queso Chihuahua (or Montery Jack if you can't find it) and queso asadero (replace with Fontina if you can't find some).
They probably add in some spices and other non-mexican cheeses (grueyere is a good bet), so some further experimentation is required. There are a lot of fondue recipes out there if you're not into the beer... some use chicken stock, others wine.
For a rundown on Mexican cheeses, try here.
posted by Slap*Happy at 4:53 PM on November 16, 2010 [1 favorite]
They probably add in some spices and other non-mexican cheeses (grueyere is a good bet), so some further experimentation is required. There are a lot of fondue recipes out there if you're not into the beer... some use chicken stock, others wine.
For a rundown on Mexican cheeses, try here.
posted by Slap*Happy at 4:53 PM on November 16, 2010 [1 favorite]
(A half pound each, so a pound of cheese in total.)
posted by Slap*Happy at 4:55 PM on November 16, 2010
posted by Slap*Happy at 4:55 PM on November 16, 2010
So you want to make a delicious TexMex queso without resorting to Velveeta and Rotel? I second The Homesick Texan, who developed a recipe to do just that! The cheeses in the recipe? Cheddar and Monterey Jack.
posted by exphysicist345 at 5:28 PM on November 16, 2010
posted by exphysicist345 at 5:28 PM on November 16, 2010
Yep, it's not just melted cheese. You're basically making a béchamel sauce, but light on the milk and HEAVY on the cheese. Homesick Texan is exactly what you want. I've used that recipe before, and my only warning is that it makes a giant bucket of queso. Mine also got a bit greasy and separated after a while, but it was likely due to my impatience
I would not be surprised if magnolia uses basic industrial cheese product/velveta. I'm mostly ok with that.
Don't forget, it's topped with slices of avocado, cilantro, and pico. Best served at 2am.
posted by fontophilic at 6:13 PM on November 16, 2010
I would not be surprised if magnolia uses basic industrial cheese product/velveta. I'm mostly ok with that.
Don't forget, it's topped with slices of avocado, cilantro, and pico. Best served at 2am.
posted by fontophilic at 6:13 PM on November 16, 2010
Response by poster: Just wanted to thank everyone for their contributions! I ended up going with a slightly altered version of the recipe from Homesick Texan, and while it wasn't exactly what I was looking for, it certainly came close!
posted by bahama mama at 9:49 AM on December 6, 2010
posted by bahama mama at 9:49 AM on December 6, 2010
This thread is closed to new comments.
Magnolia's serves pretty dry black beans, so that probably effects the taste a bit by letting more cheese get into the beans.
It sounds like you don't like to use velveeta, but I'm afraid they're using something like it to get that really drippy goodness. Given that the queso is a lighter shade than velveeta, I bet it is a mix of velveeta and jack.
posted by hanoixan at 4:12 PM on November 16, 2010