Queso Chicks GONE WILD!

This story is too good.

Courtesy: Detroit Free Press

Nacho cheese fight breaks out at Auntie Anne’s after customer given wrong pretzel dip

Nacho cheese was thrown, a machine was broken and criminal charges could be coming after an employee and two women got into a scuffle over pretzel dip at Auntie Anne’s in Troy, according to police.

The fight broke out Saturday evening when two Eastpointe women — ages 19 and 22 — visited the business in the 400 block of West Fourteen Mile and ordered pretzels. One of the women said she noticed after they left that she’d been given the wrong dip for her pretzel, according to a report issued by police.

The women returned and said they were told they’d have to pay for a new dip because they consumed part of the other one, the report said. They began arguing and told police an employee threw a nacho cheese dip at them.

One of the women and a security guard were struck in the face and chests with nacho cheese, police said. The women then attempted to climb over the counter, a scuffled ensued, and a machine was knocked over and broke, the report said.

The 22-year-old suffered a minor injury, according to police. The case was turned over to the Troy city attorney to review for possible criminal charges.

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Skinny Super Bowl Dip

Courtesy: skinnytaste.com

Skinny Queso Dip
Servings: 11 • Size: 1/4 cup • Old Points: 2 pts • Weight Watchers Points+: 3 pts
Calories: 92.5 • Fat: 4.5 g • Protein: 6.5 g • Carb: 7 g • Fiber: 0.7 g • Sugar: 2 g
Sodium: 143 mg (without salt)


  • 1 cup skim milk
  • 3 tbsp cornstarch
  • 1 tsp canola oil
  • 1 cup minced onion
  • 3 garlic cloves, minced
  • 1 poblano pepper, diced
  • 1-2 jalapeños, seeded and diced
  • 1/2 cup low sodium chicken broth
  • 10 oz can Rotel tomatoes with chiles, diced and drained
  • 1/4 cup fresh cilantro, chopped
  • juice of 1 lime
  • salt and black pepper, to taste
  • 1/2 tsp ground cumin
  • 1 tsp ancho chili powder
  • 1 3/4 cups shredded reduced fat sharp Cheddar, Sargento


In a small bowl, whisk together 1/4 cup of the milk with 3 tbsp of cornstarch to create a slurry; set aside.

Heat a large saucepan on medium heat; when hot add oil. Add the onions, garlic, poblano, and jalapeno and cook until soft, about 5-7 minutes. Season with salt, to taste.

Add the chicken broth and the rest of the milk. Bring to a boil and cook for about 3 minutes to reduce slightly.

Add the slurry (cornstarch mixture) to the pan and stir; simmer a minute until it bubbles and thickens, then reduce heat to low.

Add the drained tomatoes, cilantro, lime juice, chili powder, cumin, salt, and pepper.Remove from heat and add the cheese; stir until it melts completely. Serve immediately.

Makes 2 3/4 cups.

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2012 in review

The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog.

Here’s an excerpt:

The London Olympic Stadium is 53 meters high. This blog had about 280 visitors in 2012. If every visitor were a meter, this blog would be 5 times taller than the Olympic Stadium – not too shabby.

Click here to see the complete report.

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Bacon White Cheese Dip…MMMMmmm

White Queso Dip from: http://amyscookingadventures.blogspot.com/

Awhile back, I posted a recipe for a copycat Qdoba Queso.  It was delicious and though it was a little on the grainy side, a pretty close approximation.  This dip, however, blows that one out of the water.

This one is a bit milder but so silky smooth.  And there’s bacon.  Bacon makes everything better.

Recipe Notes:

*This queso is delicious as it, but for a spicier dip, leave some seeds and ribs on the jalapeno or add a dash of cayenne!

White Queso Dip

Adapted from Two Peas & Their Pod

1 medium poblano pepper

1 tbsp olive oil

¼ cup white onion, diced

1 medium jalapeno, diced (seeds and ribs removed)

10 oz white American cheese, shredded

6 oz pepper jack cheese, shredded

1 cup whole milk

1/3 cup cilantro, chopped

1 roma tomato, diced (seeds removed)

¼ cup real bacon pieces

Place the poblano pepper on a baking sheet under the broiler in the oven.  Cook until the pepper is blackened on all sides.  Remove from the oven and tent lightly with foil for 30 minutes.  Then, peel the blackened skin off the pepper and remove the stem and seeds.  Discard the seeds, skin, and stem.  Dice the remaining flesh of the pepper.

Heat the oil in a medium saucepan over medium-high heat.  Cook the onion and jalapeno pepper.  Cook until softened and reduce heat to medium-low.  Stir in the poblano pepper and tomatoes and cook for an additional 1-2 minutes.

Add in the cheeses and milk.  Stir until completely melted, adding additional milk if necessary.  Stir in the cilantro and serve with chips immediately.

Follow @amyscookingadve Tweet

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Taco Bell to Launch a New Beefy Nacho Burrito with….QUESO STRIPS!

Come May 23rd, Taco Bell will be launching their latest national product, the Beefy Nacho Burrito.

The new menu item will feature the brand’s seasoned beef, warm nacho cheese, sour cream, queso strips (new), all wrapped in a four tortilla. The product’s description notes that the brand’s new Queso-seasoned should remind you of a plate of nachos, and add some needed texture to the 6.7-ounce burrito.

The new Beefy Nacho Burrito will be priced at 99¢, leveraging both an a la carte availability, and as part of a $3.99 combo including two Crunchy Tacos, a large drink, and of course, the burrito of the hour.

COURTESY: foodbeast.com

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Buffalo Blue Cheese Dip Recipe

Directions for the CHICK:

4 ounces cream cheese, softened
1/2 cup grated Buffalo wing cheese*
1/2 cup grated sharp cheddar cheese
1/2 cup crumbled blue cheese
2 tablespoons white wine vinegar
1 tablespoon plus 1 teaspoon hot sauce (or to taste)
1 tablespoon mayonnaise
1 fresh jalapeno pepper, seeded and minced
Pinch of cayenne pepper
Salt and black pepper to taste
Assorted crackers or chips and celery sticks, for serving

In a medium bowl, combine cream cheese and next eight ingredients (through cayenne pepper).  Season to taste with salt and black pepper.  Cover and refrigerate until ready to serve.  Serve with assorted crackers or chips and celery sticks.  Makes about 1 1/2 cups.

*Cabot makes a delicious Buffalo Wing Cheddar Cheese.  If you can’t find it or a similar product, substitute sharp cheddar for a total of one cup for the entire recipe.

COURTESY: http://raisedonaroux.com/buffalo-blue-cheese-dip/

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Cheese-dip lovers get their fill on Cinco de Mayo: The Wire.com


story and photos by Cyd King

The event, held at the Washington County Fairgrounds on Cinco De Mayo (May 5), drew the most creative of chefs and the most critical of judges. Sixteen teams competed as professionals or paired in teams of Greeks — sororities with fraternities.

In the professional division, the judges favored Qdoba Mexican Grill’s “Warm Three-cheese Queso.” The crowd picked Legacy Blues as the People’s Choice Award winner. The duo of Pi Beta Phi/Phi Delta Theta was picked as having the best cheese dip and received the Greek People’s Choice Award.

Some 50 festivalgoers threw their names in a hat to participate in the event’s Cheese Dip Chowdown. Among the five names drawn, apparently there was only one real competitor, Andrew Coppola, who scarfed down 4 pounds of cheese dip in just three minutes.

“He cleaned the bowl out,” McClure said, laying an emphasis on the “out.”

The cheese dip classic was followed by the first-ever Foam Fest, a beer-sampling event, also held at the fairgrounds (perhaps this explains the rush at the end).

The professional winner of the cheese dip contest received, among other things, the opportunity to represent Northwest Arkansas in the third annual World Cheese Dip Championship on Oct. 20 in Little Rock.

Proceeds will benefit the Single Parent Scholarship Fund of Northwest Arkansas.

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