Cheesy shortage: Kraft says Velveeta running low
When Kraft Foods Group announced on Tuesday that customers might not be able to find some Velveeta products on store shelves for several weeks. The Twitter-verse, talk shows and the like reacted as if we all might starve during the NFL Playoffs and -- eegad -- the Super Bowl. The guacamole coalition most likely is still snickering. Stay Calm there are cheese alternatives.
The Velveeta shortage was first reported by Advertising Age, a trade magazine, after inventories dipped at a few stores on the East Coast.
I am a huge fan of the ease and magic that a mound of chopped cubes of processed Velveeta and the contents of a can of Rotel tomatoes can create in the microwave. But News Flash: Velveeta doesn't have an exclusive on melt-ability. All kinds of cheese can do the same thing. Here are some recipes that offer less processed solutions:
CHILI CON QUESO
2 tablespoons butter or margarine
1 medium onion, chopped ( 1/2 cup)
1 can (1 pound) tomatoes, well-drained
1 can (4 ounces) chopped chilies, drained
1/3 cup milk
1/2 teaspoon Tabasco pepper sauce
2 cups (8 ounces) shredded Cheddar cheese
1. In medium saucepan melt butter; saute onion until tender. Add tomatoes, breaking up with a fork. Stir in chilies. Cover; simmer 15 minutes. Stir in milk and Tabasco sauce. Simmer 2 minutes longer. Add cheese. Cook, stirring constantly, until cheese is melted and mixture is smooth.
2. Serve immediately with taco chips.
Makes about 3 cups.
To microwave: In 2 quart microwave bowl, microwave butter and onion 45 seconds. Add tomatoes, chilies -- microwave 3 minutes. Stir in milk, Tabasco, and cheese. Micro one minute, stir, and microwave additional minute if needed, until cheese melts and mixture is smooth.
Weight Watchers Chili Con Queso
10-ounce can diced tomatoes, drained
1/2 cup diced Anaheim chilies
1/2 cup light ale beer