Secrets to the Cheesiest Queso Dip - Pro Tips Revealed
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- Опубліковано 27 вер 2022
- If you are gonna eat some American-style cheese then you might as well do it right and make some queso dip. I certainly wouldn't eat this every day but for a party, it's definitely a welcome guest.
Video edited by: nomaeditz@gmail.com
Queso dip recipe: (split in half and add 1/2 pound chorizo for meat version)
2 tbsp cooking oil
1 medium onion
2 jalapeños
2 Fresno chilis
1/2 pound Velveeta cheese
4 oz fontina cheese
4 oz cheddar cheese
1 12 oz can evaporate milk
3 diced Roma tomatoes
1 tbsp onion powder
2 tsp garlic powder
1 tsp black pepper
Green onions, cilantro, and tomato for garnish
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Every time I make Queso I honestly need someone to take it away from me, I don't know what they put in that cheese but its highly addictive lol... HAPPY COOKING!!
Please make this for me sonny I'll buy it from you this looks absolutely awesome my brother
Hey man I’ve been making queso my whole culinary career and childhood my best game changing tip for you is to cook the onion and peppers in the milk it’s is amazing how much more flavor u will get rather than sautéed veg of course you can still add the charred chilis as I like to with hatch
@@bushkisser I left that comment too. Most people won’t have an uncommon ingredient like that without a special order. So I know why he wouldn’t make a special video just for that. But attaching that fun little trick to a video like this would work.
@@bushkisser Have you tried an emulsion blender(hand blender)? That might help. If your sauce breaks, try bringing it to a boil while wisking or using a hand blender. It should pull together. That’s about all i’ve tried to use it for so far.Cheese emulsions.
I see there are a bunch of comments about it. It might be worth him doing a demo of it. One guy said “citric acid” but that’s a bit different and I’m not aware of anyone using that for this particular application. 🤷♂️
Jesus Christ died for our sins and rose again put your trust in Jesus Christ
Made this dip this morning for game day it’s freaking awesome. Appreciate you helping us home cooks look like we know a thing or two!!
Lol the Velveeta catch 😂
You are awesome man, my favorite UA-cam chef!!! You make cooking fun and approachable. Thanks for being you
Great new kitchen Sonny! I love the MadeIn cookware pans as well!
This looks sooo good. To make it a little easier and to keep them from falling into the flame I put the peppers on a cooling rack and then over the burner. Can't use a cheap rack though they can have a coating that flakes off in the fire, solid stainless only. And don't grab it afterwards, I mean I'd obviously never do that but I heard about someone who did ☠️😆
Yeah I didn’t want to set my cheap rack right over a flame. But something made out of iron would probably work great.
And he was forever called the silver server 😂😂
Thank you! Looks yummilicious!!!
The Velveeta secret is sodium citrate. Dissolve the powder in a little water and make almost any cheese melty! Look it up for details but I’m here to tell you, it works well and you can choose better cheeses to use.
Correct, sodium citrate prevents the cheese from solidifying and keeps the cheese from separating.
they sell that at grocery stores?
@@nextlvlroy not sure but I got mines from Amazon.
First time on youtube I have seen someone toast their chiles like we do at home. Makes for delicious taste and it seems like it even brings out more heat - which I LOVE. This is nearly like a Mexican Queso Fundido, which is another chorizo and cheese dip! The only bad thing about this dish is - NOTHING....well....I may need to double down on the Metamucil....(sorry TMI???)
Love your videos man!! I've made so many of your recipes. Been watching a long time!! Love you brother
Love you to!
@@thatdudecancook :)
A little calcium citrate will work the same as adding Velveeta or American cheese, as that is what is in them that makes the sauce so smooth.
But it doesn't have the same American ambience 😁
Sodium Citrate. It’s the best!
@@joshpenrod_ Nothing like being able to make creamy cheddar cheese, easily.
@@bradcampbell624 Some people like my wife have don't have the fine sommelier level taste in cheese that we have, American or bust!
@@robertm4050 Right on Brother!
Great recipe. Love the videos, always keeping it simple
If you don’t want your chips to be poofy leave the tortillas out of the bag overnight so they get stale.
It makes me happy seeing a professional chef using velveeta!
Made it for a friends bday and gotta say, it does not disappoint. Thanks for the great recipes and videos!
My LORDDDD! this is BRILLIANT.
Thank you for doing what you do. My boys and I love watching your show. We have had a rough couple of years with unforseen family illness, loss, etc. You are such a bright spot for us. You are doing more than just cooking and kicking your fridge. Know that.
sorry for all the hardships Daniel, wishing you and your family a bright future.
Wishing you all the best in life brother
Love, love, love quest dip! Yours looks delicious. Thanks for all your recipes and tips. ❤
Happy to help Julie!
I like quest love too.
Quest
@@HoesLoveCoCo ¿Qué?
Autocorrect should be queso.
This is what I’m making for my next gathering!!! Also love the new kitchen-it reminds me of Nick Digiovanni’s kitchen, congratulations Sonny!
You’re my Gordon. Love you Sonny, thanks for everything!
sweeettttt......definitely giving this a try .....thanks much my guy...💯
we call this rotel dip because usually we just use cans of rotel diced tomatoes and chilis
Voy hacer esta receta. Te aviso que delicioso salió el dip de queso . Gracias
You can save a lot of time by just using Rotel canned chilis/tomatoes for this as well. Comes in different heat levels too. Velveeta is amazing and definitely the key to a good queso.
what can we use instead ? pretty sure I wont find that here in Europe. (Velveeta)
@@benoit8381
Any canned, diced chilies and tomatoes really. Rotel is just the most well-known brand.
Or just chilies, if you don't like tomatoes.
@@benoit8381 sodium citrate. Velveeta serves mainly as an emulsifier here. And sodium citrate does just that.
@@bruhmomentum7542 great really appreciate you taking the time thanks
@@benoit8381 you're welcome 😉
Awesome recipe. I drool.
Making this tomorrow. Wish me luck!
Okay, after watching like all of your videos, you are a great cook. I would love to see a take on different pizza styles. Since my daughter was born, I am perfecting "grandma" style pizza for her, she loves it. Not too crispy, fluffy, easy to chew, perfect for toddlers. Would love me some pizza video.
Damn what an epic dip as well as an unreal catch to kick the recipe off
The video as a whole is good, the slick Velveeta catch at 2:20 is better, the last 7 seconds are best.
Love it and all your vids
Contemplating moving to Austin to be your neighbor. I need to help eat all that good stuff you cook! YUM!!! Queso in the smoker, omg, YES!
You can skip the American and just use a little sodium citrate. That will allow the milk to emulsify with the real cheese. I use cheddar and Monterey jack cheese.
How much sodium citrate?
Yes! I mean si‼️ 💕 Queso, my favorite appetizer, and my favorite thing to do is to dine in a Mexican restaurant and eat chips and dip while I wait for my burrito dinner. 😍‼️
Just made a big batch of the base dip and it's a hit! Going to put some on hotdogs later this week with leftovers
Made me hungry!!
You don't have to cook fancy or complicated masterpieces, just good food from fresh ingredients. Happy hungry! Cheers, Domenico.
This looks so good it makes me want to throw a party. Cause if I didn't, I'd just eat it all myself and end up in the ER! Yummy!
Looks awesome.
The hardest part after making queso dip, is deciding whether or not to leave some leftovers for the rest of the house lol
I could drink cheese dip. Judge away.
I’m with you Pez
Wow great catch at 2:20!
I literally looked up thatdudecancook nacho cheese on saturday and now this pops up 🧐
When we gunna get that TX bbq brisket now that you are part of the Austin scene..🥾🐍
I Love that knife!
Your the best love your vids
Nice catch!
That looks stupid delicious.🤤🤤🤤
Looks amazing. Try using popcorn salt on the chips, it sticks better 😉.
As a Philadelphia I agree you don't ask questions about cheese products you just use them
Solid vid. Make any Texan Proud!
That looks great really good I most certainly will have to give this one a try!
Have you ever looked into using citric acid instead of velveeta to make those kinds of cheese dips? I remember following Adam Ragusea's mac and cheese recipe that had citric acid to help the cheese melt without the fat seperating out, and that worked pretty well. You get the real cheese flavor with the American cheese texture, sounds like a win win to me! Might want to look into that if you haven't tried that, could make for an interesting video.
Unrelated note: I'm currently making your panang curry recipe with lamb shoulder and it's braising in the oven, just had a taste of the curry sauce itself and it tasted amazing! Very excited to eat that in an hour or so :).
Looks perfect! Can’t wait to try it. Are you doing Okay ? You seem a little tired lately. Hope all is well.
Gotta have the chorizo! I made almost this exact recipe sunday minus the smoker and the fontina
Yes
Omfg. Sonny, I assure you I'll be making this soon. This is about 80% my usual recipe, but elevated. I bet that was outrageous.
Love love love your videos. Did you move or are you just using a different kitchen.
My current favorite quote + a beautiful Joe Rogan side kick, all after another fantastic dish. Is there nothing this man can’t do
That fridge round house tho ❤
Use a paper bag to “steam” them. Then use that bag for your compost.
kick that dam fridge its sooo good!
i use those charred peppers in guacamole its great
Lol. Only ever seen your shorts and thought u were a pain in the ass. Love being wrong. Good stuff 🙌🏻
You’re “using real cheese to offset the plastic”...OMG I just died!
I love that you have cambro" at home😁
Can never go wrong with Rotel and velveeta 😂
Good to see a smoker! BRING IT!
Love this!
Our Velveeta… it melts better… Cheddar’s lumpy, cheddar’s oily. It dribbles off your plate onto your doily 😂🥰 I’m likely aging myself but couldn’t resist!
And to think…. Even Velveeta is now kinda pricey 😂🤪💜
I just want to know where in the world you get Fresno peppers. I live in Cincinnati and they're like literally impossible to find anywhere.
🔥🔥🔥
Was wondering how long after moving to atx would it be before you did a queso vid.
In my opinion best queso is plain American cheese added to a classic roux and a few cups of chicken broth, per Matt’s El Rancho cookbook
YOU FIXED THE ENDING!! I LOVE IT AND I LOVE YOU. SOOO MUCH BETTER. *Swoon*
Love the new kitchen. Id live in it. Give us a little tour of it. Update your move a little. How’s it going?
Lol yeah I was rambling on before for no reason
@@thatdudecancook It’s less aggressive vocally. The kick adds the right “spice”. Appreciated!
I don't know why I watch you at 3am.
I love how he still goes out and attacks a refrigerator at the end of the video.
The outro had Street Fighter vibes to it - Sonny competing in glorious combat against his worthy opponent The Fridge while shouting his famous catchphrase: "YOU KNOW I LOVE YOU AND I'M OUT!!"
Im sitting here watching this and my wife goes “are you watching how to make quest? … I approve”
Being a native Texan, I'm glad to see you are using Velveta. Great replacement for Rotel since that isn't easy to find. Your recipe rocks.
It’s got to be Velveeta if you ask me
How is Velveeta a substitute for Rotel? Velveeta is processed cheese Rotel is diced tomatoes and chilies
@@sheikneedles9250 I laughed at this rotel/velveeta myself.
Not quite sure how you beingva native texan has anything to do with velveta or Rotel. Velveta is processed cheese....Rotel us diced tomatoes n chilies. Rotel is a lazy way to make dip/any dish.
And Rotel is VERY easy to find at any HEB in Texas
I can spread that on a baguette or sliced bread 😋
delicious😋 , can you show the recipe to steak Diana
If I’m cooking a burger or steak what should the internal heat be if I want to cook it medium?
I like your food bro
*2:20* You're gonna make a great dad someday.
Chef I have a question what if I reverse sear a steak on a grill?!!!! Like cook the steak on the top part for alittle and while that’s happening I have the pan getting hot in the grill and I get a nice sear and garlic and herbs would that be good or would the steak dry out ..?
Gat damnnnn looks so good
Was wondering if the new fridge or the old one would sustain the abuse! 😂
That looks more like Red Leicester than what we'd call Cheddar over in England :)
The mysterious velveeta.
Stop with this right now! It's lunchtime for me and I haven't eaten anything yet.
I don't have chorizo, but I could do this right now. I won't get arrested for having nachos for breakfast, will I? 😋😛
Cambro, cambro…..can’t you see my peppers burnin.
That looks delicious! Any update on a collaboration with Chud? 🥾 🐍
Heard you're in Texas!! LOL
Need to hook up the SLO MO GUYS and get some fridge action at 200000000000 frames per second per second squared!!
Love you brother
Over in England we don’t have any of that sort of processed stuff. No doubt we have lots of processed foods but when it comes to things like the chorizo and cheese, or anything charcuterie based, it’s always a ‘finest’ product. Or imports from Poland to corner shops. ‘Finest’ meaning sourced from other countries or its place of origin.
Yea I was just thinking, what would you use in europe instead of those cheeses?
@@heallesgoedja6289 we’d make a roux and combine whatever cheeses we like 👍 * adding milk
Sodium citrate will let you use any melting cheese as a replacement. Since sodium citrate is what they use in velveeta to make it melt like that and stay like that.
delicious ! BTW sonny have to say it the new kitchen looks fabulous and pro! But to honest , your older videos where u used to shoot your self were much more fun ..These new videos are having the same feel of your beginning videos …can’t really pin point what is it (editing / sound or something else ) not sure .. This is nothing negative , just a feedback ( even without you asking for one :) ) ..big fan, always look fwd to your videos ! 😊
Thank you for this wonderful recipe.I love your new place.Beautiful kitchen.You deserve it.I’m going to try preparing this delicious recipe at home.😊
love the vids,,,,, audio issues?
Hahaha funny.. I love this show. Velveeta is a squishy glob of GMO vegetable oil and corn starch.. it's not cheese..but it's delicious. I think they use it in India for rat poison.. but we here in America have developed an immuni ty.
This looks mind numbingly delicious!
Can’t believe Giovanni Ribisi launched a cooking channel. So cool, guy is talented. Awesome videos!
What can we use if we don’t have a smoker?