I finally got clear of my other stuff going on and added the words to go with the pretty pictures on the basic howto page. Hopefully, that page will demystify the process of making the chupaqueso and allow even the most inexperienced computer geek to successfully make the first one. Please comment here if there’s stuff that needs clarifying.
There’s text to go with the pictures
Posted January 18th, 2006 at 5:23 pm by Jay Maynard|
Filed under Tips - Site News - Kitchen Tools |
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9 Comments to “There’s text to go with the pictures”
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About how hot do you set the burner?
I just tried making a little one (ok, so I just wanted some crispy cheese) but don’t think I had it set quite high enough.
Can you be a little more precise on when to turn it over? My cheese got all melty and bubble but still took a while to set, which is why I’m questioning the heat. I was using the same chedder you have for the second one in the howto.
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I set the burner on high. (Didn’t I mention that? I’ll make sure it’s prominent.)
You should turn it when you can make a lip with the turner at the edge and it doesn’t sag right back to the pan.
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You said it’s ready to eat, but I can’t eat it. You lied! 
(ie: Yum yum!)
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Well, of course you can’t eat it. I ate it. Make your own.
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Hey there, good howto!
I’ve actually done my own howto with chupaquesos, and pictures thereof. You can find it here if you’d like:
http://warpstorm.net/chupaqueso.htm
Note: I like to use American Cheese as the shell. They seem to melt better and still provide a little contrast if the payload is only cheddar.
I also used to make a quesotada (eh, just a flat shell of fried cheese, no extra stuff and no folding.) I’d basically follow the same procedure as the shell of the chupaqueso, but I’d let it cook until partly crispy. That was pretty good too!
Behold, the power of (fried) Cheese!
(I’d also like to point out that he didn’t lie. It was ready to eat. You just weren’t ready to eat it, needing to drive to whereever he is and then persuade him to let you have it first.)
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I made my first chupaqueso tonight. Cheddar shell, Monterey Jack innards (I didn’t want to get too fancy with toppings), four ounces of each. I put the pan on high (as high as it would go) and immediately put the cheddar in a rough circle. There were some outlying bits of cheese, and I was worried they were going to stay outlying, but the melting cheddar did its stuff and soon I had a nearly perfect circle of frying cheddar.
Once the whole thing was bubbling with a floating layer of cheese grease atop it, I started checking the edge every couple of minutes to see if it was ready to flip. First try, no go; a bit of cheese stuck to the spatula. Second try, the cheese stretched away from the pan, then snapped back off the spatula. I gave it a couple more minutes, gently prodding around the edges, and finally I was able to lift up an edge here and there without any, erm… cheese distortion.
I gave it another few seconds, then shoved the spatula under, and, wonder of wonders, the whole thing flipped over as one piece without breaking! I was kind of amazed. So amazed that I sat there and watched it fry for another twenty seconds or so. Then it occurred to me that I should put the Jack on. So I did. Gave it another 30 seconds or so, checking to see if the shell was still pliable. It was. But I waited too long, and it ended up being pretty hard, although I did get the sides folded over onto the rapidly melting Jack.
Finally got it onto a plate, but the cheddar had hardened to uniform crispiness, making it hard to cut, even with a knife. Easy to chew, but hard to break apart into chewable bits, if you get my drift. I didn’t actually follow the directions insofar as turning the shell BACK over once it had toasted for a few seconds, but I think that if I did it the same as I did this time, only put the Jack on immediately upon turning the shell over, and then only gave it 10-15 seconds before tri-folding it and putting it on a plate, it would have been perfect.
Of course, none of this would have been possible if Howard hadn’t invented the chupaqueso to begin with, so…. Thanks Howard!
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One key to remember anytime your cooking (especially steak) is that it keeps cooking even after you take it out of the pan.
Thus too short is usually better than too long.
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I’ve come upon one problem with the delicious chupaqueso, the grease level upsets my digestive tract. Does anybody have a low-grease chupaqueso?
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The best approach is to use a mozzarella shell, which has significantly less grease. Pay attention to the state of your fillings, too; precooked bacon has less grease than freshly cooked bacon, as an example.
I prefer cheddar shells, but the grease doesn’t bother me.
Leave Your Comment
About how hot do you set the burner?
I just tried making a little one (ok, so I just wanted some crispy cheese) but don’t think I had it set quite high enough.
Can you be a little more precise on when to turn it over? My cheese got all melty and bubble but still took a while to set, which is why I’m questioning the heat. I was using the same chedder you have for the second one in the howto.
I set the burner on high. (Didn’t I mention that? I’ll make sure it’s prominent.)
You should turn it when you can make a lip with the turner at the edge and it doesn’t sag right back to the pan.
You said it’s ready to eat, but I can’t eat it. You lied!
(ie: Yum yum!)
Well, of course you can’t eat it. I ate it. Make your own.
Hey there, good howto!
I’ve actually done my own howto with chupaquesos, and pictures thereof. You can find it here if you’d like:
http://warpstorm.net/chupaqueso.htm
Note: I like to use American Cheese as the shell. They seem to melt better and still provide a little contrast if the payload is only cheddar.
I also used to make a quesotada (eh, just a flat shell of fried cheese, no extra stuff and no folding.) I’d basically follow the same procedure as the shell of the chupaqueso, but I’d let it cook until partly crispy. That was pretty good too!
Behold, the power of (fried) Cheese!
(I’d also like to point out that he didn’t lie. It was ready to eat. You just weren’t ready to eat it, needing to drive to whereever he is and then persuade him to let you have it first.)
I made my first chupaqueso tonight. Cheddar shell, Monterey Jack innards (I didn’t want to get too fancy with toppings), four ounces of each. I put the pan on high (as high as it would go) and immediately put the cheddar in a rough circle. There were some outlying bits of cheese, and I was worried they were going to stay outlying, but the melting cheddar did its stuff and soon I had a nearly perfect circle of frying cheddar.
Once the whole thing was bubbling with a floating layer of cheese grease atop it, I started checking the edge every couple of minutes to see if it was ready to flip. First try, no go; a bit of cheese stuck to the spatula. Second try, the cheese stretched away from the pan, then snapped back off the spatula. I gave it a couple more minutes, gently prodding around the edges, and finally I was able to lift up an edge here and there without any, erm… cheese distortion.
I gave it another few seconds, then shoved the spatula under, and, wonder of wonders, the whole thing flipped over as one piece without breaking! I was kind of amazed. So amazed that I sat there and watched it fry for another twenty seconds or so. Then it occurred to me that I should put the Jack on. So I did. Gave it another 30 seconds or so, checking to see if the shell was still pliable. It was. But I waited too long, and it ended up being pretty hard, although I did get the sides folded over onto the rapidly melting Jack.
Finally got it onto a plate, but the cheddar had hardened to uniform crispiness, making it hard to cut, even with a knife. Easy to chew, but hard to break apart into chewable bits, if you get my drift. I didn’t actually follow the directions insofar as turning the shell BACK over once it had toasted for a few seconds, but I think that if I did it the same as I did this time, only put the Jack on immediately upon turning the shell over, and then only gave it 10-15 seconds before tri-folding it and putting it on a plate, it would have been perfect.
Of course, none of this would have been possible if Howard hadn’t invented the chupaqueso to begin with, so…. Thanks Howard!
One key to remember anytime your cooking (especially steak) is that it keeps cooking even after you take it out of the pan.
Thus too short is usually better than too long.
I’ve come upon one problem with the delicious chupaqueso, the grease level upsets my digestive tract. Does anybody have a low-grease chupaqueso?
The best approach is to use a mozzarella shell, which has significantly less grease. Pay attention to the state of your fillings, too; precooked bacon has less grease than freshly cooked bacon, as an example.
I prefer cheddar shells, but the grease doesn’t bother me.