The Cheesiest Homemade Texas Queso (2 Ways)
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- เผยแพร่เมื่อ 4 ก.พ. 2025
- I don't need to say a lot here...cheesy dip, chips, Texas, it's a beautiful thing! We're going to make two versions of Texas queso with one being the traditional American cheese version and then, of course, the fancy Josh version. Which one is the ultimate queso? Let's found out, shall we?
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Josh: "Not everything I eat is fancy and this is one of them"
Also Josh: "aaaand we're going to make Josh's fancy version
and it was like 10 seconds later "fake shock"
ikr lol! I was bout to write this same comment!
Josh: "Not everything I eat is fancy and this is one of them"
Josh: "Here, take that cheese soup"
Bro we’re in a comment like war. I keep checking back and sometimes I’m ahead and sometimes you’re ahead. You’re going dooooown
@@motecarlo1286 😂my comment is better than yours, you might offer more info but I offer my spirit over here
That intro monologue is what I imagine I'd tell me friends about a trip to Texas
Literally nobody talks like that here. Jus sayin
OH NOOOOOO!!! Most people agree that my vids are the worst on TH-cam. I agree to disagree. Please agree to disagree with the haters, dear wolf
Miami TL well that’s how I talk and I’m here, so that kinda seems invalid
@@AxxLAfriku i disagree to agree
I live in Texas and it's what you expect so I'd give this comment a 8.5 out of 10
Josh should make a kitchen towel with a smily face on it so whenever he makes bread dough that needs to rise, he doesn’t need to use plastic. But he still gets his little mannnn. :)
He can add googly eyes too!
@@TheSlavChef avoiding plastic wrap to make plastic eyes on your plastic free towel? Congratulations😂😂🤦🏼♀️🤦🏼♀️
@@braelynnpruitt6340 This is how we SLAVS DO ET! :D
@@braelynnpruitt6340 tbf the googly eyes are reusable
@@shakybarbarian8460 I knew it!!! :D
Nothing like a good Queso 🔥
0
Queso lit means cheese so the thumbnail lit says "cheesy cheese"
@@kismetcoy137 huujccvohugjghhvuuv
FUIYOH!!!!
Hell ya right
If you ever hide avocado's in my queso, im calling the police
😂😂
Right?
But you'll go and put queso and guac on the same chip. What's the difference lol
@@RecapRico guacamole has many components.
@@big4jake112 no it doesn't lol it's literally like 5 ingredients.
Add sodium citrate in the fancy one to fix the texture issue, Papa.
Or just a slice of American.
Adam ragusea?
Yep, sodium citrate is the way to go, especially if you’re going to be reheating leftovers at some point. Stays smooth, unlike his fancy version.
hell yeah I learned that from my boi Adam, wassup?
@@carpediem5232 or Ethan Chlebowski
The sound of the butter hitting the pan killed me. 😂
Thought I imagined it for a second lol
💀
Rip
Same.
"I don't always eat fancy"
Spends the entire video hating on American Cheese
You don't need to be fancy hating American cheese. It's like drinking wine - you are not necessarily an elitist by preferring a reasonable quality wine to pruno...
Not all American cheese is bad..some are creamy and delicious and some taste like plastick
Stay away from the shredded and sliced cheese tho, thats next level fake, it barely even melts
Jesus AHHHH I HATE American cheese with a vengeance
Just... why? It's gross and sticky and it's like pineapple on pizza for me, like why does it taste like that? HELP
@@TheNeeenha I'm a cheapskate when it comes to cheese slices for sandwiches. I just hate spending 3 bucks on good cheese and then I end up throwing half of it away cuz it only stays good for like 7 days after opening. But then I can spend 1 buck on some sketchy American cheese and make it last a month.
Hi Joshua, thank you for this video! I am also a professional cook (raised in Houston) and way back when I was obsessed with how to make queso naturally, without that crazy Velveeta stuff. I have been very successful in matching the artificial queso by sweating onions and garlic, then making my bechamel. After cooking out the starch for about 20 minutes, I add Anthony’s cheddar cheese powder and incorporate it. Once I’ve checked for seasoning, I add my chopped Roma tomatoes, chopped jalapeños to taste and the secret I have found to making it taste like the cheese on nachos at the Friday night football game is to add the brine from the store bought jalapeño jar. Not too much, just enough to give it that taste. Try it and see, it tastes exactly like what we remember as children 😊 Jennifer
I'm stealing your comment and posting it for my friend who loves to cook, and grew up in Corpus Cristae.
growing up in texas our queso was always a chunk of velveeta melted and mixed with a can of rotel. as i’ve gotten older i’ve learned how to make really good queso but there’s just something about fake american cheese that you can’t replace
I'm also in Texas, and we mixed our melted velveeta with mild picante sauce since the kids ate it, and everyone loves it still; we make it for every family gathering.
Ditto! Velveeta and rotel is still my go-to (also for hot mac and cheese using elbow mac), but I have tried the whole emulsifier with fancier cheeses. Being from Houston, my fave is Chuy's, but now being on the East Coast...well, it is still Chuy's and thank God they exist out here!
@@unidentifiedguy8253 I need a chuys knockoff recipe
Same. I love the fancy stuff don’t get me wrong but velveeta and rotel just tastes like my childhood and I still love it
@@brittanyelizabeth3136 I haven't been able to find one online yet, though from the basic breakdown, it is likely similar to the velveeta with hatch green chilies and their ranchero sauce (whatever is in that). If I find one, I will definitely post it here.
The real reason he didn't name this video But Better is because he would never admit defeat in a But Better.
Ok thats pretty funny.
even though he clearly lost to Krispy Kreme, and I DO NOT like Krispy Kreme donuts. Krispy Kreme is to Josh as Vietnam is to America.
but better is for brands, not entire categories of food
@@Ghostofrandysavage I don’t think I’ve seen that one, in-n-out is a cult. I’m impressed he took that one on. I thought Texans were crazy for whataburger but that is nothing compared to Californians and their devotion to in-n-out
Blah blah blah
"Not everything I eat is fancy"
"We're gonna make Josh's fancy version"
I bought some spare cheese
In queso emergency
:D
woof.
Too soon!
@@shelleyfierce It is never too soon for a disgusting joke in a nice Josh video! :D
Ba dam tuss
Evaporated milk and 8oz of cheddar. The simplest version of queso I've found. You can add whatever extras you want. Usually just toss in half a chub of chorizo and a cup of salsa.
How much evaporated milk?
any tricks so its not grainy and comes out smooth?
Me being lactose intolerant: I can't wait to make this! lol
If you do the original version, it won't be so bad. I am also lactose intolerant and American cheese is something that doesn't have an effect on me at all. Mild cheddar is also quite safe. Maybe a bit gassy, at most. Mozzarella, on the other hand.....VERY DIFFERENT STORY!
I make an almond milk ro. Life changing frens. Don't get sick!!!
Blend avocado, hot sauce, and nut milk together. Won’t taste the same but yeah if you are really craving for it
Trader Joe's Cheddar & Gruyere Melange cheese is made for this.
Day 32 of asking Josh to make a series where he shows us his gone wrongs, and talks about them, especially for his complicated recipes
I've been a semi-professional cook on and off since 1992, I Rarely if Ever have a 'gone wrong' but when I do, I eat the evidence.
Josh is WAY fancier and way higher-scale of a cook than I will ever be. Hell, He's A Chef, I'm JUST a cook.
everything I make is Good, maybe not fancy, almost NEVER fancy... but it's always good. Josh is better than I am by Lots
I mean, I set a pretty low bar, but still.
stop asking cause its a dumb idea and he already shares mistakes sometimes like when he messed up his wonton wrappers
I love how it’s “cheesy queso”, “queso” literally meaning “cheese”. Freakin’ cheesy cheese lmao
I'm mexican, i don't get why people in the US say "queso" like it's an exotic thing, it's literally just cheese.
Same energy as "chai tea" ... "chai" literally means tea, fam
@@andrei89 yeah they don’t have to say “queso dip”. They can literally just say cheese dip
@@andrei89 yeah i'm hispanic and i also don't get it ☹ i find it annoying bc it means all cheese not a dish 😃
@@JosephGarcia05 and they say queso so bad 👎😩
You know when you see a guitar play that’s so good, he’s literally enveloped in his art. He shreds badass riffs and sweep picks all over the neck just being one with the instrument. Josh is like the chef version of that.
So far I’ve made 2 of your recipes (This and the seafood boil). And the results have been the best seafood boil, and best queso I’ve ever had. You know what you’re doing to say the least bro. Gonna be using more of your recipes for sure.
Josh: Not everything I eat is fancy!
Also Josh: the regular and then the Fancy Josh version.
‘Onions love papa’ is the hardest I’ve laughed all day but I’m not sure why
Sweet dreams are made of cheese
Who am I to dis a Brie
I cheddar the world and a Feta cheese
Everybody's looking for Stilton
haahhaha, sweet dreams :D
wtf
Some of them want to be fondue 🧀
cheese dreams
@@jasminegist1445 should be "some of them want to fondue... some of them want to be fondueddddd"
Josh totally just did a Dairy Queen blizzard flip on the Quaso. 😂
The roux route works well enough, but I'm intensely curious about the sodium citrate molecular gastronomy hack for both making cheese dips and homemade mayo as well (though the latter will definitely still feature strong mustards and mild-flavored oils, in the Polish and Japanese styles).
Also,
Very helpful! Thanks!
American cheese works because it contains emulsifying salts. Sodium citrate is one such emulsifying salt, so you can add it to queso to get the benefit of using American cheese without having to actually use American cheese.
Not everything I eat is fancy
Literally 5 secs later:
THE JOSH FANCY VERSION
In my house we make something called rotel. It's velveeta cheese and a can of rotel mixes together lol
Oohh la la fancy
Josh: it's kay-so, not kwey-so
Spanish speakers: 🤦🏽
smdh my damn head
Además, en español este video se llama "el queso más quesoso" JAJAJAJA
@@belenlabeau6965 verdad
I know like, 2 sentences worth of Spanish and still I was cringing so hard
@@belenlabeau6965 😂
Katy Texas here, we put breakfast sausage with onion sweat together then add the velveeta and rotel and cream of mushroom, for heat add whatever pepper you like? Many people put all ingredients in a large/deep foil pan and toss it on the grill while cooking meat to add smoke!
I use cream of chicken because I hate cream of shrooms and then a lb of hamburger plus the sausage, then smother a baked potato with this.
there are these brilliant moments between comedy and cuisine thats jut has me in stitches......
Oh, hey, the classic recipe is a huge chunk of Velveeta-or the store brand equivalent-and a can or two of RoTel. Works.
That’s the truth.
That's delicious at a pot luck, but not what you get in Tex Mex restaurant
When I worked at an office, any potluck usually had 2 or 3 versions of "Rotel Dip" - original, with country sausage, or with canned chili. Side note: if you are worried about the calories, it really doesn't take much Velveeta to make a can of Rotel "cheesy". It's really delicious on a "taco salad" ( salad greens, taco seasoned cooked ground meat, rotel dip, and a sprinkle of crushed tortilla/corn chips) and not horribly unhealthy.
Christiana!!! My “Favorite Queso!!” It’s Easy! Quick! & DE-LISH!!!🥑🌶
YUM-MO!!😋🙌🙌😚👍👍💓💓
No, the classic uses American cheese. People always assume it’s velveeta, but it’s not. People still use the velveeta/rotel at parties and stuff, but if you want what the restaurants are serving…
I’ve also seen variations where they add cheddar and or bell pepper to the traditional version. It really depends on the restaurant. 🤷♀️
I’ve had a few with brisket in them, and holy smokes! God, I love Texas food 🤤
This video has been approved by a hungry turtle
Josh: Makes fun of people saying "Ku-eh-so"
Josh: Says "Kay-so"
Please understand this is out of love, this looks delicious and I am hungry and I want some.
I’m an Aussie, how IS it pronounced? 😟
@@hollybauer739 keh-soh
@@favelado3408 ok, no ‘kay-soh’. Good to know 👌👍
K-so
@@JHunterLee that works too ive edited it to kay so :)
Texas born and raised. You’re good, the recipes are stellar. Thank you
Love your spin on cooking and entertainment... Haha 😆
" Oozes hot steamy cheese into the back of your throat.... B-roll " - Joshua Weissman 2021
Ikrrr I died
Josh is such a tease, and you can't help but love it.
The innuendos on this channel are getting slowly but steadily filthier. Not sure what it means.
The B-Roll Joke was a little AGGRESSIVE today 😂😂
Your B Roll intros are getting better and better
Velveeta and Rotel is always the answer. The correct question is what chip to use? Personally I am a huge fan of the HEB Bakeshop tortilla chips.
Shout out to Velveeta and Rotel.
6:00 i had no idea i had a feeling... just dancing outta nowhere, yeah i was doing a happy dance.. a happy cheesy danccce
Josh: “I don’t always eat fancy stuff.”
Makes a fancy version right away 😂😂
“You wanna know what else oozes hot, steamy, cheese into the back of your throat?”
You nasty🤪
b-roll
B-ROLLLLLLLL
b roll
emulsifiers are everything my man, throw in the sodium citraaaaaaaaaaaate
or just a slice of american thats how i role
Isn't the béchamel (white roux and milk) he made supposed to help with that?
@@sweetkitty3300 yes but it still is not even CLOSE to as smooth as it would be with sodium citrate , or a slice of American cheese
@@SerpentDrago I was watching Adam Ragusea make cheese dip as well. A third option that also sounds good is to use lime juice and baking soda. I like the idea of having the taste of lime in the queso. Though I'd probably balance it out with avocado or something not acidic.
Native Texan, Houston opinion here:. I have made LOTS of queso over the years (many to not be exact). True Texas queso is made with Velveeta, not generic American. It's about the texture. Queso Flameado is Mexican/Tex-Mex, and is made with Rat-trap cheddar(colby), and sometimes Mexican cheeses. It has a grainier texture, but is served bubbling hot. True Texas queso is made with Rotel tomatoes, Hot or Regular. But again, it's all good. Whatever floats your boat. I like to add Jimmy Dean's hot sausage, browned first, then onions, serrano's and garlic(lots!), no draining of the fat, a whole large block of Velveeta cubed, and a can of hot Rotel. I have quintupled this recipe for parties. There is never any left. If course, I always make my own chips, which I call Mexican backhoes. They hold a lot of queso and guacamole, and never break!
The audacity of calling Valentina “fancy” lmao
Josh: *corrects people's "queso" pronunciation*
Also Josh: *calls it "Queiso"*
I skipped a heart beat when he turned that plate upside down
Josh: not everything I eat is fancy
Also Josh: my fancy version
i am a Texan and i have been trying to figure out restaurant quality queso for a while now and you got it right. Thank you!!! When you do Fajitas.....please do Uncle Julio's beef fajitas.....they are best!!!
I've almost watched most of your videos and I have to say ..... Joshua Weissman I f*cking love your content
This is the cooking channel I’ve been looking for my entire life without knowing
I lost it when he said "onions love papa." LMFAOOO
Everytime I open my cupboard I say "Alright guys and that is it."
I think I'm on your 50th video at this point, and I yell B-roll before u do! Guess I am a fan now!
That fact you used valentina brought joy to my wittle Mexican heart 🥺🥺🥺
All of us Texans realizing that he just made a but better for Torchy’s Tacos 🤯
It’s that avocado 4 me 🤌
😂😂😂 yes!!
literallyyyy
It’s a good thing that onion didn’t hurt papa
My issue with bechamel-based sauces is the floury taste/texture. No matter how much I try to cook the flour and butter there is always that hint that it is there. I only once was able to hide it, I used evaporated milk and water instead of just milk. but that is tricky when it comes to the right ratio.
Probably too much flour. You should be able to get it nutty not floury. Most Italian and french recipes don't taste flourery even when they have bechamel
the sound of your videos is amazing
Absolutely no-one:
Josh: “OOOOH MAMI!”
all the valentina’s watching this when papa says “classic valentina”: chills
Can confirm
@@valentinavirciglio6135 did you actually change your profile name Just to reply here? 💀
@@mr_evil377 Actually, no. It’s a very common name in Italy ☺️
@@valentinavirciglio6135 oh ok
Wait til josh starts making his own pans and plates.
Josh: and I will be making my my own plate but if you want to be simple you can just go get a paper plate
I made up a queso recipe the other night. Not good. I needed this.
Half a can of evaporated milk, 6 ounces of your fav cheese ( I do Monterey Jack) in chunks, 4 slices of your fav white processed cheese (I used swiss slices but whatever is good) in chunks, all in a pot. Medium heat, stir until everything’s melted, add 1 part salt and pepper, 2 parts chipotle chili pepper, 1 part cumin.
I promise you, you won’t be disappointed :)
@@genessab ooh, yum. Thank you! Man, I wish TH-cam (& Instagram) allowed copy/paste.
Can’t go wrong with great queso.. You’re hilarious.
You saved me man !!!! Taco bell forgot the queso for the chips. ( thats all the pregnant wife asked me to double check) ofcorse they forgot it. Thanks brother!!!
Papa does Torchy's
yes. torchy's is best
Never been. Im from SA and I know there’s some here so I have to go!
damn, we don't have these here ;/
@@AlamoCityFishing No you dont ... .you will be let down
It was odd when they opened in Tyler Tx because we have so many taco spots. At first they were generally overlooked and somewhat dismissed as a run of the mill franchise, but they slowly gained a strong foothold.
TH-cam recommended me your channel on nitro cold brew and somehow an hour later i'm watching a video on cheese.... 😂😂😂😂
"Some daintily placed cilantro leaves" killed me 🤣
Your intro!!!
In Texas we judge a restaurant based on its chips and queso
2:23 the sound of the butter slapping the pan, now papa knows 😉
Josh: “I don’t always eat fancy”
Also Josh: “we’re going to be making a classic, and a fancy Josh version.”
I can’t believe he didn’t use his own hot sauce smh my head
"ONIONS. LOVE. PAPA." 😂
nice recipe -a true sauce made with bechamel. love it
Stumbled upon this video & im so glad 😂😂😂
You just earned our Mexican love by using Valentina brother
Josh have you ever been to this place called torchy's tacos in austin? It has the best queso
Torchy's queso is good. Is it the best?? Eh....
@@dainevineyard can u tell me some places in Austin that r better? Not tryna be rude just curious
Matt's El Rancho's Bob Armstrong Queso is a classic one.
Torchy is overrated af
Torchy’s is statewide in the big cities, I’ve been to 2 in DFW (University Park & Southlake), College Station, and Austin. I have to agree tho, their trashy queso is some of the best in the game.
Here's a challenge for you: Make Omurice the way Motokichi does it! :D Good luck!
I’m so happy I found your channel this week! Random delicious recipes and the humor *chief’s kiss*
I love your videos, but this one is a personal favorite. I love cheese, it goes with practically anything, and one of the best of the best ways to enjoy cheese is to make some bomb queso.
"Am I going to freak out about it? No."
Spends the entire episode hating on and freaking out about american cheese.
Rightfully so
His B-Roll intro keeps getting more and more sus
Among us reference???
@@dillpickle5973 Uhh
Why is it suspect?
Sodium citrate probably a solid addition to the second.
Oooh Adam Ragusea bois are here!!!
Or just use american cheese and save a step
@@asimrankohli I don't know who that is lol.
@@dtlong77 but I've got the sodium citrate and don't mind extra steps.
@@Rich_ard you should check him out. he's p cool. he has done multiple videos on using sodium citrate to emulsify cheese sauces, which is why I thought you were familiar with him.
best dip I ever made thank you very much I was sick of velveeta amd rotel
2nd queso sounds amazing....throw some burnt ends up in there with the avacado...or just some guac. Sweet baby heysus that sounds amazeballs.
You can probably fix the texture of the "fancy" one by just adding some sodium citrate, bro.
Ok, Bro.
shush
So make American cheese? lol
@@jonathansessions6388 Yes, but yes.
@@MiLKSOP well you need to do the lime/acid + baking soda reaction first THEN add it to it , else the cheese will curdle from the acid before its converted to sodium citrate
"Modern American cheese is a type of processed cheese made from cheddar, Colby, or similar cheeses."
It's one of the many food products that started out high quality, with top ingredients, but over the decades become highly processed.
“Start by garnishing it with some nicely arranged pickled onions”
*Ethan Chlebowski has entered the chat*
Who?
this is the comment I was looking for
@@ivantirado8233 a better cooking youtuber, check him out!
@@dillpickle5973 never heard of him, can’t be that better
@@ivantirado8233 clown ass
Bro. Houston born Texan here. It's Velveeta and Rotel and MICROWAVE! That's what I grew up with.
The bass on the intro was so loud my neigbor knocked on the door and said turn your music down. He looked very confused when i told him i was just watching cooking videos..... Thanks Josh
Man the way you’re tossing the bowls around at the end had me all nervous😂 😬
Knows the term 'Beshemel' but doesnt know his months in order... God love him.
That's dyslexia for you
Bechemel.
And, it's an Italian word, so the proper pronunciation is "Beck Amell"
@@ginsengaddictnothing of what you said is correct, It’s actually Béchamel, and it’s a French word
And it’s pronounced beh-cha-Mel
Josh be like "this is the fancy version" and proceeds to put Valentina on it
You need Cholula to qualify as fancy.
@@kjdude8765 El Yucateco or bust.
@@DrSlobGoblin but Cholula has the wooden top! Can't beat that.
I just made the Texas version and it was good! I only ever had the jar version of queso before so this was miles better!
How much does it make?
@@kirarozu a lot honestly it could have been for 5 to 6 people
Houston native here. The traditional one is like having American cheese on burgers. It just tastes good.
I would LOVE if you could list the ingredients you need for each recipe on the side of the screen! I plan to make so many of your recipes but I’m scared I’ll forget ingredients. 😂
He has a written recipe for most of his recipes in the description of his videos 👍
@@noexperiencerequired343 thank you!!
Muttering quietly to myself: "It's not the Velveeta, it's the calcium citrate…"
I was honestly muttering "it's not 'fake' cheese it's usually processed... There is a difference."
I could just be fooling myself though in all honesty.
I just entered here for listening Josh say
"Q U E S O"
Your B roll is always quality 😆👍🔥
Josh is trying with every bone in his culinary body to not admit that queso made with American cheese is better than his techniques can provide.