Contributed By: Adventures in Freeze Drying
This recipe makes about 5 cups.
Directions:
- Cube the Velveeta and place it in a crockpot set to low heat.
- Pour in both cans of Rotel and stir to combine.
- In a skillet, cook the hamburger over medium heat until fully browned. If you like, add seasonings.
- Drain and rinse the cooked meat with hot water to remove excess grease.
- Add the cooked hamburger to the crockpot and stir. Stir the mixture every 15 minutes until the queso is smooth and fully melted.
- Add parchment paper to your trays.
- Pour the queso onto the trays.
- Place dividers (if you choose). We like to use 40 portions per tray.
- Pre-freeze when possible.
- Freeze dry (my cycle time was 22.5 hours).
- Store in jars for short-term use or in mylar bags for long-term storage.
Rehydration:
One serving is about 10 squares. Pour ½ cup of boiling water over 10 squares. Use a fork or spoon to break them apart while stirring. Cover and let sit for 5 minutes. Stir again, adding a little more water if needed. If necessary, microwave briefly to reheat and continue letting them sit until fully rehydrated. Be patient—this process takes time for complete rehydration.
Notes:
It is important to rinse as much fat from the hamburger as you can if you intend to store this long term.
Freeze dried queso is a great item to keep on hand and pull out when you have company or head to a friend’s house for a big game! Just rehydrate and serve with tortilla chips.
Nutritional Value Per 1 serving
Calories: 396 Protein: 32 g Fat: 23 g Carbohydrates: 13 g Sugar: 9 g Fiber: 0 g
Cycle times & rehydration for reference only. Your results may vary.
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