My weakness... I go to parties just for this and then leave! I remember many pounds ago I used to love this on Chicken fried steak, curse you K- Bob's! Good job!
You're so funny. I pictured you with a raised fist and could practically hear your voice as I read, "curse you K-Bob's!" This is definitely one I can't make very often because we polish it off in no time. I love it on rolled tacos.
Thank you so much, Marcy. I was looking for a chile con queso recipe that did not involve Velveeta. This one is great! Much appreciated from a New Mexican in Michigan!
Best recipe I've seen thus far. I made something similar (actually making it right now to go in the slow cooker in the morning), but for the sake of a bit thinner texture and maybe a slightly more complex flavor I added a can of Campbell's white cheese soup. I didn't have the fresh hatch chilis, but poured in a whole can of Ro-Tel fire roasted diced tomatoes with hatch chilis and rather than milk (because I don't have any -- only heavy cream and this is fatty enough) I used a cup of homemade almond milk. Left out the butter. My cheeses were half colby and half jack. I wanted it a bit spicier so I added half a small bottle of Jalapeno tobasco sauce (an idea I got from another UA-camr) and rather than fresh garlic and onion added bit of granulated of each. It's only partially melted right now but a quick taste and I think it's going to be awesome. A HUGE relief because I haven't made queso for what seems like centuries! HOWEVER, I probably made too much. Do you know how long this lasts in the fridge and whether it freezes well?
My dad adds sausage to his queso and uses a slow cooker. He does use velveeta but this looks better! He makes it for christmas every year, maybe this year I'll recommend using shredded cheese and evap milk instead. Thank you marcy!
Hello! Recently watched this video and wondered if I could make this in an enamel pan instead of cast iron? Love your videos? I was sorry to see that your dog recently passed. So sorry for your families loss.
My dip always has a gritty consistency. What am I doing wrong? By the way, I really enjoy watching you. You seem so relaxed laid back and your recipes look😅 fabulous.😢
I'm so happy you found this channel, too! I only started it during the quarantine, but have been enjoying sharing all my favorite recipes. Thanks so much for taking the time to comment.
If the chile is too hot, you can get a tummy ache. Sprinkle Garlic Salt over the chile as you chop it up. It must be garlic salt to work. Anyways, that’s a little secret we use. My family is from the Hatch area and I too am a chile snob. Goodness I love the stuff!
@@marcyinspired1442 when I make Tamales for Christmas I freeze some and if I’m going to a pot luck or need a quick dinner I just lay my tamales in a casserole dish and I smother with red chili and queso and warm it in the oven. So simple but goes further in a casserole dish
@@lindasprunk5164 What a fantastic idea! In my mind, I was picturing a layer of masa on the bottom of a casserole dish followed by the meat and chile, etc. But your way sounds great. I will definitely try this at some point. Thanks!
I would really have to work on it before I'd feel confident sharing it, because there are so many ingredients and steps to making mole. But I'm definitely up for it. Maybe sometime next year. Do you make mole?
I haven't made gorditas in quite a while. That's a great idea! I would assume they're the same in Cruces as they are in La Mesa, where I'm from. I always looked forward to eating them at the fiestas, and then later had to learn to make them myself. I'll put it on my list of recipes I to share. Thanks so much for the comment.
That would be great! I myself am from Las Cruces....wow haven't heard La Mesa in a loooooong time; I forgot about that small town....anyway excited for the lesson . I only did the Gorditas 1x and don't remember what I did....so now they come out GROSS. Thank you for responding
It's NOT called Chile Con Queso! It's called Queso Con Chile!!! You NEVER use: 1. Hatch Chile! (That's a Tex-ass thing!) 2. Cheddar cheese = ¡Blasphemy! 3. Only use Monterey Jack! 4. Evaporated Milk???🤮🤮🤮 5. Only Serrano Peppers! This "Recipe" loses all credibility and is a HUGE INSULT! to the ICONIC Queso Con Chile!
My weakness... I go to parties just for this and then leave! I remember many pounds ago I used to love this on Chicken fried steak, curse you K- Bob's! Good job!
You're so funny. I pictured you with a raised fist and could practically hear your voice as I read, "curse you K-Bob's!" This is definitely one I can't make very often because we polish it off in no time. I love it on rolled tacos.
OMG. K-Bobs??? Wow. We had one right here in my hometown of Lufkin. Right over here on HWY 69 going towards Huntington.
Thank you so much, Marcy. I was looking for a chile con queso recipe that did not involve Velveeta. This one is great! Much appreciated from a New Mexican in Michigan!
I’m so glad this was helpful. Velveeta is definitely smoother, but I try to avoid processed cheese, too.
Best recipe I've seen thus far. I made something similar (actually making it right now to go in the slow cooker in the morning), but for the sake of a bit thinner texture and maybe a slightly more complex flavor I added a can of Campbell's white cheese soup. I didn't have the fresh hatch chilis, but poured in a whole can of Ro-Tel fire roasted diced tomatoes with hatch chilis and rather than milk (because I don't have any -- only heavy cream and this is fatty enough) I used a cup of homemade almond milk. Left out the butter. My cheeses were half colby and half jack. I wanted it a bit spicier so I added half a small bottle of Jalapeno tobasco sauce (an idea I got from another UA-camr) and rather than fresh garlic and onion added bit of granulated of each. It's only partially melted right now but a quick taste and I think it's going to be awesome. A HUGE relief because I haven't made queso for what seems like centuries! HOWEVER, I probably made too much. Do you know how long this lasts in the fridge and whether it freezes well?
Oh yum! Gotta find some hatch chili now. This looks so yummy. I could eat the whole thing myself as well. Thanks for sharing.
Thank YOU for watching and taking the time to comment.
Perfection 💯
My mouth is watering! 😋😋This looks soo good! I’m totally gonna make this, never knew you could use evaporated milk! Thanks for sharing!❤️
Thank YOU for watching!
Thank yoi
Hi Marci I was looking for a queso recipe that reminds me of home in south New Mexico. I believe I found it. Thank you!
Oh my!!! Looks wonderful!! Gonna try this!!!🥰
Happy to hear that. It really is yummy.
Yum!
This looks AMAZING, Marcy. Thank you for sharing.
You are so welcome! Thanks for the comment.
Looks Devine! Thanks Marcy for another wonderful recipe.
Thank you so much! I appreciate the comment.
Best
Looks so yummy. Mmmm that hatch Chile but do have to say I miss my dad's
Thanks! Your dad was a good man. I remember him so well.
My dad adds sausage to his queso and uses a slow cooker. He does use velveeta but this looks better! He makes it for christmas every year, maybe this year I'll recommend using shredded cheese and evap milk instead. Thank you marcy!
Delicious! I am glad I found this channel; gracias.
Thank you so much! I'm thrilled to have someone from Las Cruces following this channel!
well done! thanks!
Thanks for watching and taking the time to comment.
Thanks for making this dish it looks awsome reminds of my grandmother
Thank you so much! Love hearing that it makes you think of your grandma. That is a great compliment.
Yummy! Shared on my fb page. ♥️♥️♥️♥️
Thanks so much! I appreciate the support.
Yes my brother makes good clients conbqueso
Hello! Recently watched this video and wondered if I could make this in an enamel pan instead of cast iron? Love your videos? I was sorry to see that your dog recently passed. So sorry for your families loss.
Thank you for your condolences. Yes, you can make this in an enamel pan instead. Thanks for watching!
Thanks!🎉🇺🇸 🇲🇽 👍
Hi Marcy thank you for your recipe. Where do you buy your Mexican inspired bowls and dishes?
My dip always has a gritty consistency. What am I doing wrong? By the way, I really enjoy watching you. You seem so relaxed laid back and your recipes look😅 fabulous.😢
Delicious! I am glad I found this channel.
I'm so happy you found this channel, too! I only started it during the quarantine, but have been enjoying sharing all my favorite recipes. Thanks so much for taking the time to comment.
@@marcyinspired1442 You're welcome.
If the chile is too hot, you can get a tummy ache. Sprinkle Garlic Salt over the chile as you chop it up. It must be garlic salt to work. Anyways, that’s a little secret we use. My family is from the Hatch area and I too am a chile snob. Goodness I love the stuff!
That's a great tip! Like you, I can't get enough of it. Now, my husband can't eat without his Hatch chile, either. It didn't take long. Lol
Please keep marcy videos she's best love her please come back marcy love yoi
This is great on a baked potato too
Great idea!
Looks very delicious...what other kind of milk can be used instead of the evaporated milk?
I love pouring queso over my enchilada casserole or my tamale casserole I love Queso!!
Yum. How do you make your tamale casserole? I've never made one. Is that with regular tamale masa?
@@marcyinspired1442 when I make Tamales for Christmas I freeze some and if I’m going to a pot luck or need a quick dinner I just lay my tamales in a casserole dish and I smother with red chili and queso and warm it in the oven. So simple but goes further in a casserole dish
@@lindasprunk5164 What a fantastic idea! In my mind, I was picturing a layer of masa on the bottom of a casserole dish followed by the meat and chile, etc. But your way sounds great. I will definitely try this at some point. Thanks!
Cant wait to try this over my tamales
You could pour it over anything and you'll love it.
Marcy, loved this version!
Can you demonstrate how to make mole someday?
I would really have to work on it before I'd feel confident sharing it, because there are so many ingredients and steps to making mole. But I'm definitely up for it. Maybe sometime next year. Do you make mole?
@@marcyinspired1442 I do!
My mother-in-law gave me a simple, yet scrumptious one.
@@patf6220 You should send it to me. I'd love to try it.
As an east coaster, I am not familiar with Hatch chiles. Would a combination of poblanos and jalapeños work? They are my standard for salsas.
Can use creamer or milk
Are you going to teach how to make Gorditas Cruces Style?
I haven't made gorditas in quite a while. That's a great idea! I would assume they're the same in Cruces as they are in La Mesa, where I'm from. I always looked forward to eating them at the fiestas, and then later had to learn to make them myself. I'll put it on my list of recipes I to share. Thanks so much for the comment.
That would be great! I myself am from Las Cruces....wow haven't heard La Mesa in a loooooong time; I forgot about that small town....anyway excited for the lesson . I only did the Gorditas 1x and don't remember what I did....so now they come out GROSS. Thank you for responding
Not smooth enough
never run your peppers under water. what a waste of flavor. take a paper towel and rub the char & seeds off...
Marcy, if things don’t work out with you and your hubby, I have a spare bedroom for my wife.
It's NOT called Chile Con Queso!
It's called Queso Con Chile!!!
You NEVER use:
1. Hatch Chile! (That's a Tex-ass thing!)
2. Cheddar cheese = ¡Blasphemy!
3. Only use Monterey Jack!
4. Evaporated Milk???🤮🤮🤮
5. Only Serrano Peppers!
This "Recipe" loses all credibility and is a HUGE INSULT! to the ICONIC Queso Con Chile!