taquitos

[fatty fat fat]

so good!

 

[opcat]

Cooked till crispy.

Covered with cheddar cheese and salsa. 

[fatty fat fat]

Covered with cheddar cheese and salsa.

hard to find a good salsa.

[ChiefCatchacold]

hard to find a good salsa.

QFT

[Skydog]

I tried breakfast taquitos.  NOT GOOD AT ALL.

You have been warned.

[pissclams]

hard to find a good salsa.

QFT

check the dillons salsa in the deli area.  it comes in a clear plastic tub and is excellent.  it's over by the cheese and stuff.

[steve dave]

I put hot Pace salsa in a food processor and liquify.  Pretty good (relatively). 

[Kat Kid]

hard to find a good salsa.

QFT

check the dillons salsa in the deli area.  it comes in a clear plastic tub and is excellent.  it's over by the cheese and stuff.

its ok.  the hot is decent.  Problem?  you pull out the chunky goodness and then the last third is backwash salsa water.

[pissclams]

i only buy the "hot"

I put hot Pace salsa in a food processor and liquify.  Pretty good (relatively). 

i do that when i make ccq, makes the hot pace like lava.

[steve dave]

i only buy the "hot"

I put hot Pace salsa in a food processor and liquify.  Pretty good (relatively). 

i do that when i make ccq, makes the hot pace like lava.

What is your CCQ recipe?  I really enjoy good ccq but can't get it to be non-clupmpy unlesst he only cheese I use is velveeta.

[Rick Daris]

It sounds gross, but putting cream of mushroom soup in is the super secret way to make good non clumpy ccq. I hate mushrooms and anything related to them but I love ccq with cream of mushroom, salsa, milk and velveeta.

[pissclams]

It sounds gross, but putting cream of mushroom soup in is the super secret way to make good non clumpy ccq. I hate mushrooms and anything related to them but I love ccq with cream of mushroom, salsa, milk and velveeta.

that is gross, also how rock a belly does it.

i only buy the "hot"

I put hot Pace salsa in a food processor and liquify.  Pretty good (relatively). 

i do that when i make ccq, makes the hot pace like lava.

What is your CCQ recipe?  I really enjoy good ccq but can't get it to be non-clupmpy unlesst he only cheese I use is velveeta.

i use velvetta.  and hot rotel that's been through the processor.

[steve dave]

i use velvetta.  and hot rotel that's been through the processor.

Yeah, that's what I do too.  Kinda wanted to make some that was different but me melting cheese (mac & chee, ccq, etc.) always ends disastorous unless I just use Velveeta.

[pissclams]

sometimes i put butter in my ccq.  i call it the emperor's dip.

[Saulbadguy]

Bart:      Hey everybody!  How'd you like to go on a real boat
      trip?
      [all of them agree and run onto the boat]
Cap'n:      Argh, not a looker among em'.
Bart:      Full speed ahead.  Damn the torpedoes!
Abe:      What'd he say?  "Put on our tuxedos?"
Crazy Old Man:   I want some Taquitos.


Garter Lady:   This is all Bart's fault.
Jasper:      Get him!
Garter Lady:   I blame him!
Jasper:      He killed us all!
Crazy Old Man:   I want some Taquitos.

[opcat]

I tried breakfast taquitos.  NOT GOOD AT ALL.

You have been warned.

didn't cook them right.

it's  just beef  around a fried tortilla shell. 

[steve dave]

didn't cook them right.

it's  just beef  around a fried tortilla shell. 

Good point ops.

[icatmember]

i use velvetta.  and hot rotel that's been through the processor.

Yeah, that's what I do too.  Kinda wanted to make some that was different but me melting cheese (mac & chee, ccq, etc.) always ends disastorous unless I just use Velveeta.

You need to use a roux, so the cheese won't get all stringy and greasy and just weird.

[steve dave]

i use velvetta.  and hot rotel that's been through the processor.

Yeah, that's what I do too.  Kinda wanted to make some that was different but me melting cheese (mac & chee, ccq, etc.) always ends disastorous unless I just use Velveeta.

You need to use a roux, so the cheese won't get all stringy and greasy and just weird.

Explain with detailed instructions, tia.

[icatmember]

i use velvetta.  and hot rotel that's been through the processor.

Yeah, that's what I do too.  Kinda wanted to make some that was different but me melting cheese (mac & chee, ccq, etc.) always ends disastorous unless I just use Velveeta.

You need to use a roux, so the cheese won't get all stringy and greasy and just weird.

Explain with detailed instructions, tia.

Prolly should have mentioned that this mainly works for mac and cheese, since I'm not entirely sure if it would taste as good in a ccq, but maybe .  Anyways whenever you make homemade mac and cheese just start with some butter, like a tbsp or two and then mix in equal parts flour and get that thoroughly mixed before you add anything else, such as your cream or whatev. It will thicken the sauce and will keep the cheese at the consistency you want it.  Seriously dawg, roux's are pretty much the only way to make a cheese based sauce.

[pissclams]

i use velvetta.  and hot rotel that's been through the processor.

Yeah, that's what I do too.  Kinda wanted to make some that was different but me melting cheese (mac & chee, ccq, etc.) always ends disastorous unless I just use Velveeta.

You need to use a roux, so the cheese won't get all stringy and greasy and just weird.

Explain with detailed instructions, tia.

Prolly should have mentioned that this mainly works for mac and cheese, since I'm not entirely sure if it would taste as good in a ccq, but maybe .  Anyways whenever you make homemade mac and cheese just start with some butter, like a tbsp or two and then mix in equal parts flour and get that thoroughly mixed before you add anything else, such as your cream or whatev. It will thicken the sauce and will keep the cheese at the consistency you want it.  Seriously dawg, roux's are pretty much the only way to make a cheese based sauce.

sounds like you just made all that up.  a roux?  wtf is that, why not a doux, or a soux, or a boux.  i'll give you an "a" for effort though, even though everyone here knows you made all of it up.

[steve dave]

so butter and flour mix keeps regular chunks of, like, cheddar from getting all oily and stringy when melted?  WhyTF wasn't I told this earlier!?

[Skydog]

I tried breakfast taquitos.  NOT GOOD AT ALL.

You have been warned.

didn't cook them right.

it's  just beef  around a fried tortilla shell. 

Wrong. It's not beef at all. It's ham. And eggs. And gross.

Seems you have a low BTIQ.

[opcat]

I tried breakfast taquitos.  NOT GOOD AT ALL.

You have been warned.

didn't cook them right.

it's  just beef  around a fried tortilla shell. 

Wrong. It's not beef at all. It's ham. And eggs. And gross.

Seems you have a low BTIQ.

    WTF.    Look at the top of thread and buy some Jose's.

[jeffy]

Covered with cheddar cheese and salsa.

hard to find a good salsa.

A few fresh tomatoes from Britt's and some assorted peppers, spices, and cilantro and you are good to go.

[Skydog]

I tried breakfast taquitos.  NOT GOOD AT ALL.

You have been warned.

didn't cook them right.

it's  just beef  around a fried tortilla shell. 

Wrong. It's not beef at all. It's ham. And eggs. And gross.

Seems you have a low BTIQ.

    WTF.    Look at the top of thread and buy some Jose's.

I learned my lesson   

[pwrcat1]

so good!

 

so. hungry.

[JTKSU]

i use velvetta.  and hot rotel that's been through the processor.

Yeah, that's what I do too.  Kinda wanted to make some that was different but me melting cheese (mac & chee, ccq, etc.) always ends disastorous unless I just use Velveeta.

You need to use a roux, so the cheese won't get all stringy and greasy and just weird.

Explain with detailed instructions, tia.

Prolly should have mentioned that this mainly works for mac and cheese, since I'm not entirely sure if it would taste as good in a ccq, but maybe .  Anyways whenever you make homemade mac and cheese just start with some butter, like a tbsp or two and then mix in equal parts flour and get that thoroughly mixed before you add anything else, such as your cream or whatev. It will thicken the sauce and will keep the cheese at the consistency you want it.  Seriously dawg, roux's are pretty much the only way to make a cheese based sauce.

Probabaly should mention that you only want to slightly cook the flour, to take away the floury taste.  I don't think you would want a very dark roux in mac and cheese. (Cajun style mac and cheese? maybe that would be good after all.)  And really watch it cause it goes from tan to black (burnt) really quickly.  And then you have to start all over.  Watch "Good Eats" on the Food Network.  Alton Brown talks abouts rouxs like every other episode.

[JTKSU]

sometimes i put butter in my ccq.  i call it the emperor's dip.

Carlos O'Kellys puts sour cream in their queso.  Makes it creamy.  So if you like their dip, then there you are.

[pissclams]

   alton brown