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Dec 2, 2008 09:45 AM

Reheating a homemade queso

I've pasted the recipe I used to make queso last week (from Homesick Texan). It makes a great queso (except a little too much sour cream). The problem is that I refrigerated the leftovers and the next day tried to reheat the queso in the microwave. Now I assume its because I used the microwave, but the queso seperate and was grainy.

So I'm asking for thoughts here -
1. What's the best way to reheat the queso?
2. Is there a way to prevent the queso from seperating in the microwave?
3. What other queso ideas do you got? (Trading the cheddar for asado, etc.)

Chile Con Queso
1/2 onion diced (about 1/2 cup)
4 cloves of garlic minced
3 Serrano peppers diced
3 jalapeno peppers diced
2 tablespoons of butter
2 tablespoons of flour
1 cups of milk
6 cups of shredded cheese, can use any combination of Longhorn cheddar and Monterrey Jack
1/2 cup of cilantro, chopped
2 plum tomatoes, peeled and diced (about 1/2 cup, can use canned if tomatoes aren’t in season)
1/2 cup of sour cream
Salt to taste

1. Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent.
2. Add the garlic and cook for another minute.
3. Whisk the flour into the butter, vegetable mix and cook for about 30 seconds.
4. Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the cilantro and tomatoes.
5. Turn heat down to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat.
6. Stir in the sour cream.
7. Add salt to taste.

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  1. My guess would be : slower / stove top / bain marie stirring
    method more like hollandaise etc for back up to temperature and melted

    1. Maybe you should try a double boiler type method, or when you microwave use the lower percentage for a little bit at a time, until it gets to the right consistency. Another thought is to ask the Homesick Texas for her advice. Sounds like a good recipe, though. I hope someone with more knowledge of mexican cheese can step in here, to recommend other types of cheese. There is a white cheese that is very meltable, and used in queso, but the name escapes me.

      1. My first thought when I saw the title of your post was "Why would anyone heat homemade cheese let alone *re-heat* it". Queso is cheese. But you mean Chili con Queso, which is a different animal; sort of a Mexican version of Welsh Rarebit. Since you used American cheeses you could reheat in a bain marie/double boiler with low heat better than in a microwave. Microwaves heat too quickly and that's a major reason cheese dishes will separate.

        Next time shop for real Mexican cheeses at your local Mexican mart: Queso Blanco, Queso Asadero, Queso Chihuahua, and Queso Oaxaca are all good melting cheeses.