John I frickin love your channel 😍😍 😍

Hi Chef John! I really wanted to make this recipe, but in the span of finding this recipe and going grocery shopping... I turned vegan. Do you have suggestions for adapting this for a plant-based diet? Thank you for all your hard work!

@@cherriesllol I have heard that adding crumbled bacon makes this vegan.

sorry to be so offtopic but does anybody know of a method to get back into an Instagram account?? I somehow lost the login password. I appreciate any tips you can give me!

@Jamison Jude Instablaster :)

My daughter is the same! She says "omg my favoriteeeee!"

That is so super cute!! My dog is loving the old Geico commercial with the squealing pig.

hahaha...I wish my wife would :(

Ashley Wiebe you and cheese🤣

My kids love him too!

robtk3 I've never tried putting them on a plate. That would seem like an unnecessary layover.

"Leaf blower" lol

Leaf blower, love it, that's great!!! (Collapses in laffter).

Chips and dip? ok.

Who Chef John?

@@weirdowithabeardo1313 LOL 😆

If you are, then I'm Jared Goff, you'll be watching me at super bowl kickoff.

FOOD by Lyds mad respect for that rhyme

@@CookingWithJackDaniels haha thanks you too.

I use cheese from Oaxaca I also prefer soccer

Povlov's trying to contact you.

Me too

You're doing God's work

SlyRy, POOL!!! NEVER SETTLE !!! 😄

Yes, fill the pool.......Mexico will pa.....you get where I'm going with this. 😜

@@lynnwilhoite6194 WE'RE GOING TO FILL THE POOL AND WE'RE GONNA MAKE THE MEXICANS PAY FOR IT NO ONE FILLS POOLS WITH QUESO LIKE ME THE FLAVOR ON THE QUESO IS GONNA BE YUUUUGE

@EON Nephilim Yeah, a big delicious pool of the best queso in the history of the United States, Europe, hell, the WORLD! FILL THE POOL! FILL THE POOL! FILL THE POOL!

The cheese will sense your lack of confidence, and.. hell, probably still taste great, this is chef John's video we're talking about here

Have a nice glass of white and try again. If unsatisfied, repeat.

CloppyFeet same here lmao

I'm done. He'll never beat that one. Official peak. Just. Best.

I think I woke my wife up laughing at that one.

You win...no matter what Chef John says or what others post!

Hahahaha!!! I literally laughed out loud at Queso - Face O !!!! That wit is SHARP - Er than the cheese used

Dwayne Wladyka Found the Canadian.

God im so sorry

@@sunchips18 Yes, you did. Eh?

T Hip for life!

Garcia is not Mexican

WHAT???!!🤦🏻‍♀As a Mexican, you are disgraced!!! 😭

@@rl1491 Mexican is a nationality, not a race.

Robert Lewis Viva Garcia, Tonto!

@@rl1491 oh? Do tell good sir. I'd like to know how you got a hold of my family tree? I'm straight up Mexican big dog. My whole family comes from Matamoros. Che vaaato.

Me too??

Don't ever say that. Don't you ever say that. Velveeta + Rotel + sauteed peppers and onions = the core of my Gulf Coast Texan heart.

nicknack no offense but I always wondered what all the fuss was about with the Velveeta version.

People often add ground beef too.

@@JohnKolendaHOU I'm also on the Texas Gulf Coast. Good looking out.

@@sadie4538 I don't know, it's just a block of processed cheese. But it feels like home.

Plz give us ur recipe.

What is it?

It's amazing

Nicool Peg or cilantro haters 🍀

All Chef John's wit aside for a moment, store-bought cheese is indeed fine because they use starch as an anti-caking agent, not powdered cellulose. Which isn't a big deal either from a health safety standpoint,, it's just that parmigiano or grana padano - to most people - tastes better than your Kraft parmesan. Pre-shredded gouda and other semi-soft cheeses are treated with corn- or potato starch in most countries and can taste close to as good as "the real deal", depending on your preferences. Thing is you just don't get to buy most cheeses like that, so... you're mostly going to rely on an entire block anyway.

@@minhuang8848 Also I think Nicool Peg is just making a randomly stupid assumption that people don't know how to grate cheese despite it is not only easy and simple but how else are you going to do it with a block of cheese. Also there are more dislikes from the time he posted this, and they must feel dumb for stating a single amount, despite over time it would obviously be higher. At the time of my post it was 4,100 compared to 38. That 38 is almost nothing to worry about especially on a youtube video the guy is just attempting to brown nose, aka put his nose into a butthole where it gets all brown for likes and people agreeing with them.

@@ZeliardFTW Or it was a joke....wooosh

@@minhuang8848 A 2 second Google search shows that powdered cellulose is in fact used a lot in pre shredded cheeses. Sometimes instead of cornstarch, sometimes with and often alone.

Sarah and as always, enjoy lol

That's right...

I do, every time. Brings joy! Glad I'm not alone in that!

The intro, the outro... and I play air piano at the very end. :D

"Wiiiiiiiith...."

I think it was, Jesus of your cheeses but whatevah

Complete unnecessary

@@foodwishes I was expecting, "You are the Brian May of whether to concassé."

@chefjohn, my aim was to leave a poem on every video but I slipped and missed the last one. Never again!

Pedro aprueba este poema.

so why did you complain if he provided excellent service? just curious why you would treat Pedro so badly for such excellent service.

@@TheIdiotChallenege this is getting interesting.

TheIdiotChallenge you know, I write these on a whim... Even still, I usually make sure they make sense. With that said - you’ve got me here. That actually doesn’t work. A lesson learned. Never try too hard.

You can make a cornstarch slurry version of this recipe and compare it to this version and one made with cellulose-coated cheese. Cellulose versions are commonly said to not melt well. Test it.

Maybe the sauce covers up the flavors of those vegetables??

@@lisacabral5320 as a non-vegetable eater... the only thing to cover up the flavor of those is the bottom of a garbage bag. :P

well now... that would be a waste of good cheese dip. LoL

Celery for me!!

@@lisacabral5320 Maybe a light touch will present a perfect balance. Now let me tell you about deep fried cauliflower...

He is already my power of attorney, this sounds great! 😄

same. the panic set in pretty heavy once he was adding the cheese and there was nary a mention of cayenne

Eh not really. The cornstarch helps thicken. Processed cheese doesn't melt the same as fresh grated I'm assuming because of the cellulose he mentioned.

You can't digest cellulose, so even though the effect might be the same (cheese gets less sticky) what happens later down the line when all the coating ends up in the sauce is waay different. For your stomach too.

Wood is largely cellulose. Hence, it's like consuming paper.

Geez family man you're so random😏

Random, family Man, Best! 🤣

demekonrn microwave

Grape TomatoGirl thank you 🙏

Did you accidentally use sweet condensed milk?

I was gonna try with rotel, half sharp cheddar and half Monterey Jack