Alright, let’s get this straight. You wanna make that Moe’s cheese stuff, that queso? My grandkid, he loves it, always yappin’ about it. So, I figured, how hard can it be? It’s just cheese, right? Mostly cheese, anyways.
So, I poked around, asked some folks, and this is what I got. Don’t expect no fancy chef talk from me. I ain’t got time for that. This is good ol’ home cookin’, the way I do it. It ain’t pretty, but it tastes good, and that’s all that matters.
First off, you need cheese. Lots of it. Good cheese, mind you, not that plastic stuff. I use a mix, you know, like what they sell at the store all shredded up. Cheddar, Monterey Jack, sometimes a bit of pepper jack if you like it spicy. My grandkid, he likes it spicy, so I add a good handful of that pepper stuff.
Then, you gotta have them peppers, the jalapeno kind. Chop ’em up small, don’t want no big chunks. Unless you like big chunks, then go ahead, I ain’t your mama. You also need a tomato, just one, and an onion, a small one. Chop them up too, just like the peppers. Not too big, not too small, you know, just right.
Now, for the secret, I guess it ain’t no secret no more, but you need that milk, the evaporated kind. Don’t ask me why, it just makes it creamy, like that Moe’s stuff. And a little bit of cornstarch, that’s the trick to making it thick. You don’t want no runny cheese, that’s just a mess.
- Cheese (cheddar, monterey jack, pepper jack) – a whole bunch, shredded
- Jalapenos – chopped up small
- Tomato – one, chopped
- Onion – one small one, chopped
- Evaporated milk – a can or so
- Cornstarch – a spoonful or two
Okay, so you got all your stuff together? Good. Now, get yourself a pot, a big one, and put it on the stove. Low heat, you hear me? Low and slow, that’s the key. Don’t go burnin’ the cheese, that’s just a waste.
Dump everything in the pot, all that cheese, them peppers, the tomato, the onion, the milk, and the cornstarch. And then you stir. Keep stirrin’. Don’t stop stirrin’, unless you want it to stick to the bottom and burn. Keep stirrin’ till it’s all melted and smooth and creamy. It takes a bit, but it’s worth it.
And that’s pretty much it. That’s how you make that Moe’s copycat queso. It ain’t rocket science. Just cheese and some other stuff, melted together. My grandkid, he gobbles it up. Says it tastes just like the real thing, maybe even better. He’s a sweet talker, that one.
Now, you eat it with them chip things, the tortilla kind. Dip ’em in, scoop it up, and enjoy. It’s good for parties, for snacks, for anytime you want some cheesy goodness. And if you got leftovers, which you probably won’t, you can just heat it up again. It’s still good the next day, maybe even better.
So, there you have it. My way of making Moe’s queso. Simple, easy, and tasty. Just like good food should be. Now, go on, get to cookin’! And don’t forget to share with your friends and family. That’s what makes it even better.
And one more thing, don’t be afraid to experiment. Maybe you like it spicier, add more peppers. Maybe you want it cheesier, add more cheese. It’s your queso, make it your own way. That’s the beauty of cooking, ain’t it?
If it doesn’t turn out perfect the first time, don’t you worry none. Just keep tryin’. Even I mess up sometimes. But most of the time, it turns out just fine. And even if it ain’t perfect, it’s still gonna be tasty, long as you use good ingredients and cook it with love. That’s the real secret, you know, cooking with love.
Tags: moes queso recipe, copycat queso, homemade queso, easy queso recipe, cheese dip recipe, jalapeno cheese dip, best queso recipe, how to make queso, moes copycat
