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Beef short ribs, double smoked spuds, and smoked Velveeta Qesso dip - Page 2

post #21 of 25
Thread Starter 
Quote:
Originally Posted by Hoity Toit View Post
 

Ill dig my recipe out and PM it to ya. Itis one from Monterey House restaurant from 40 yrs ago in Houston..

 

THanks a bunch for that.  I really appreciate it.  Thumbs Up

post #22 of 25

 

Montereys House Dip -  here ya go my friend..

Ingredients

  • 1 pound American cheese
  • 1/2 cup chopped yellow onion
  • 1/2 cup thinly sliced celery
  • 2 large green peppers such as anaheim or hatch peppers, diced fine
  • 1/3 cup milk
  • 2 tablespoons butter

Instructions

The real secret to a flavorful queso is sauteeing your vegetables until they are cooked almost all of the way through, you want there to be a tough of crunch when you begin to add in your American cheese. Place the choppped onion, thinly sliced celery, and diced peppers in a saute pan over medium heat, add the two tablespoons of butter, and saute until the onions are translucent. In a medium pot add American cheese, sauteed vegetables, and milk. Heat on a low to a medium heat until the cheese is melted.

Yield: approximately 2 1/2 cups

post #23 of 25
Thread Starter 
Quote:
Originally Posted by Hoity Toit View Post
 

Ill dig my recipe out and PM it to ya. Itis one from Monterey House restaurant from 40 yrs ago in Houston..

 

I got the recipe HT.  Thanks again.

post #24 of 25
Quote:
Originally Posted by One eyed Jack View Post
 

 

I truly love Tex Mex and Mexican food and appreciate any tip that enlightens me as to the trick of their trade.  Thank you.

 

Just to make sure;  Is the American cheese that you are talking about like the Kraft singles but in block form?  I believe that I have seen it like that.


Yes Sir, get a 5 lb block of the american,,, do 1/2 of it per batch....keeps well in the frig after making too..about 2 weeks. just microwave / nuke it to warm it up everyday for snakin with tortilla chips

post #25 of 25
Thread Starter 
Quote:
Originally Posted by Hoity Toit View Post
 


Yes Sir, get a 5 lb block of the american,,, do 1/2 of it per batch....keeps well in the frig after making too..about 2 weeks. just microwave / nuke it to warm it up everyday for snakin with tortilla chips

 

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