What Distinguishes Queso from Queso Fundido?

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WHAT DISTINGUISHES QUESO FROM QUESO FUNDIDO?
In terms of cuisine, queso and queso fundido are
both titans. Its like erasure to claim that
American queso, also known as Chile con queso or
cheese dip, is just a watered-down version of
queso fundido. Though it originated from the more
refined Mexican queso fundido, queso has grown
into its own culinary specialty. It is a simple,
tasty, ultra-creamy treat.
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BACK TO BASICS QUESO FUNDIDO
Cheeses such as Queso Asadero (also known as
quesadilla), Queso Chihuahua (also known as Queso
Menonita), and Queso Oaxaca (also known as
Quesillo) are ideal for Queso Fundido because
they melt easily and blend well together. You can
also use Manchego cheese from Mexico. Compared to
the Spanish sheeps milk cheese of the same name,
it is softer and more meltable. Since it is
prepared using cows milk. Quesillo is served in
Oaxaca with sour queso fresco added.
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WHERE DID QUESO COME FROM?
American chile con queso is a more than a
century-old staple that will never go out of
style. Whether it serves in a slow cooker or a
little plastic molcajete at a Tex-Mex table
covered with oilcloth. Another tale of a
communitys cuisine being altered to suit
American tastes is the history of queso. The
first recorded recipes for queso are from
magazine articles from 1896, which contained
chiles Verdes con queso, and from 1914, which
included American cheese and included a recipe
for Mexican rarebit that would have been familiar
to fans of queso today.
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WAY TO EAT IT
Matching a batch of queso is as simple as melting
Velveeta and Ro-Tel together in the Crockpot or
microwave. However, for more interesting flavor
and texture in fancy version, processed cheese
will replace to other cheeses. As an alternative,
queso might begin with a roux, or base of butter
and flour cooked together.
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