30 Days of Thanks: Mmm…Queso

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Posted on November 9, 2012

Posted in Thirty Days of Thanks | 3 Comments »

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I’m thankful for a lot of things like my family, my health, my friends, etc. On the other hand I’m also thankful for really trivial things such as kittens, nail polish, Chick-Fil-A Sauce…Oh, and QUESO.

Queso Magic Queso is pretty much amazing, but white queso in particular is where my heart lies.
There are a lot of magical qualities about queso. In my opinion, it’s the ultimate comfort food. If you’re having a long day, end it with a bowl of white queso. While you’re at it, order a margarita because they go great with queso and who doesn’t like margaritas? As a Texan, it gives us something to brag about. Where else can you find better queso?

I’ve eaten a lot of queso. And let me tell you, not all queso is created equal. Want to know the best places to get queso?

Here’s a list of my top picks:

1. Pappasitos – Don’t let the “chain stigma” fool you. Their queso is legit. My boyfriend swears they put some sort of magical ingredient in the queso (Crack, maybe? Kidding!). Be sure to order the “flaming” white queso because there are 2 queso options on the menu. They literally light it on fire, no seriously.

2. Original Ninfa’s on Navigation – If you live in Houston you have to go here at some point in your life. It’s in a shady part of town, but it is so worth it. The queso isn’t white, but it’s pretty amazing nonetheless.

3. El Tiempo – Again, the queso here isn’t white, but it’s pretty great. It also helps that their entrees are incredible.

4. Del Pueblo – This is a Cypress, TX gem. They also serve killer fried avocados. Mmmm…melted cheese and fried stuff.

5. Berryhill – This is where I go when I need a queso “fix.” You know, those times when you need queso now! It’s quick, cheap and white.

Not into restaurants? That’s cool. You can make great queso at home. I hear the secret ingredient is Mexican crema.

Queso con Rajas Recipe

Ingredients:

1 1/2 large sweet bell peppers, roasted, peeled, cored and seeded
2 large poblano chiles, roasted, peeled, cored and seeded
3 jalapenos, roasted and seeded
1 tablespoon vegetable oil
1/2 small onion, diced
2 teaspoons chopped fresh cilantro
1/4 teaspoon Mexican oregano
pinch of salt
3/4 cup Mexican crema, or sour cream
8 ounces grated queso Oaxaca or Chihuahua cheese
1 1 /2 tablespoons grated Parmesan cheese

Directions:

Roast the peppers on a grill or on a grilling pan until they are nice and charred on the outside and then peel and deseed them. Cut the roasted peppers into 1/4-inch thick strips and set them aside.

In a large nonstick skillet, heat the oil over medium heat and sauté the onion until translucent, around 3 minutes. Decrease the heat to low, add the bell pepper and chile strips, then stir in the cilantro, oregano, salt, crema, queso, and grated Parmesan. Cook everything over a low heat, stirring continuously until the queso melts, about 5 minutes. Don’t let the mixture brown or scorch. If the queso is a bit too thick, add some more crema until you get the desired texture and thickness.

Remove the queso from the heat and serve immediately with warm tortillas or chips.

Recipe Credit: Foodsessed


Comments on 30 Days of Thanks: Mmm…Queso

  1. 1

    From Danielle:

    You are awesome! I will definitely be fulfilling my queso needs at one of the recommended locations asap!

  2. 2

    From BonnieAnn:

    Great, it’s 9:30 in the morning and now I really, really want some queso.

    Got any tips for finding queso in rural Oklahoma before noon?

  3. 3

    From fpurser:

    MMMM Queso

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