Queso Con Gouda
"Just goes to prove that Queso can be made with almost any cheese. The important factor in making good queso is to use a processed cheese (like Velveeta) for at least one of the cheese choices. A mixture of smoked Gouda and regular Gouda is recommended and gives this a subtle smoke flavor that really adds depth. If necessary, this can be made using 8 oz of regular Gouda. Developed for RSC #11."
photo by PaulaG
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
4 cups
ingredients
- 3 (4 ounce) cans chopped green chili peppers, drained
- 2 shallots, peeled, chopped
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 3⁄4 - 1 1⁄4 cup milk
- 1⁄2 cup sun-dried tomato, minced, not oil packed
- 4 ounces gouda cheese, diced
- 4 ounces smoked gouda cheese, diced
- 1⁄2 cup asiago cheese, coarsely grated
- 8 ounces processed cheese (Velveeta, American, etc.)
- 1⁄4 - 1⁄2 teaspoon ground cayenne pepper
- salt and pepper, to taste
directions
- Heat the oil in a medium size pan, saute the shallots and garlic until soft, stir in the chili peppers.
- Add the milk starting with 3/4 cup and adding the additional 1/2 cup as needed for proper consistency; add tomatoes, cayenne pepper, and cheese.
- Heat over low heat until cheese melts; season as desired with salt and pepper.
- Serve warm with tortilla chips, hamburger patty, hamburger steak or chicken.
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Reviews
-
Loved this queso variation! I skipped the salt and pepper at the end, as we found there to be plenty of flavor without them. I used all smoked gouda for the gouda cheeses, as we just love smoked cheese, and it was perfect here. Thanks for sharing! -
This was a great tasting dip and a good alternative to the traditional queso that is made. I didn't have any sun-dried tomatoes but it was still good. I loved the taste of the smoked Gouda and will probably use more of that when making it next time. My guests loved it, too!!
-
This was very good and easy to make. The next time I will use all regular Gouda, as I don't care for the flavor of the smoked kind. The name of this recipe also puzzles me. As far as I know "Queso" means cheese. Gouda is a cheese so basiclly cheese with cheese? I think there needs to be a descriptive word following queso in the title. -
This was delicious! I wondered how the family would like it, but they enjoyed it as much as I did. We ate it with chips, but also with some chicken, too. I used the packed in oil sundried tomatoes as I couldn't find the other and it came out fine. Dh even liked it and he doesn' tlike tomatoes. LOL! :) Thank you! -
5 stars I made this wonderful flavorful sauce to put on burgers and it worked. When you try this sauce you will wonder why you haven't used it all the time. I cut the recipe back for 2 burgers (generous amounts). I used a smoked gruyere as I couldn't find any smoked gouda. For the processed cheese I used Kraft slices. It works to make ahead and reheat Thanks & good luck to the submitting chef.
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
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