Welcome to chupaqueso.com!
The site is live now — “up and running,” as promised in the “Hello World!” post, complete with sponsors, room for more sponsors, and a FAQ. All it needs now is for Jay and I to get around to posting our favorite chupaqueso recipes, tips on picking cheese, and whatever else strikes our dairy-area fancies.
I guess we’d better get on with it, then. Until then, if you you’ve got questions not covered in the FAQ, use the comments feature to ask ‘em below.
–Howard
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What was the original inspiration for the chupaqueso?
is it just me - or is the name “chupaqueso” also reminisent of “chupacabra”?
The original inspiration, per the FAQ, was Taco Bell’s “Chalupa” and “Gordita.”
re: “chupacabra,” well, yeah. That’s part of the inherent comedy. Is it a snack, or is it a mythical, blood-sucking monster?
Howard, what variations of the Chupaqueso do you personally like?
Is the chupaqueso really a fictional item? I seems to me it started as a real thing, and Howard then put it into his fictional Schlockiverse. So I think that the Chupaqueso is one of the few “characters” in Schlock that is in fact non-fictional.
No?
syahwhit: Well, it started fictional. I had no idea what a “chupaqueso” would be when I first wrote about it in the comic. It was later that year when I made a cheese crisp and tried filling it with cheese. So yeah, the word came first.
Bryan: pepper-jack in cheddar, mozzarella and pepperoni in cheddar, cheddar in mozzarella, and mozzarella in quesoblanco. Oh, and bacon in ANY of those. Oh bacon…
Do y’all ever try a breakfast chupaqueso stuffed with eggs and sausage? If I didn’t have a raging dairy allergy, I’d totally try that and see how it is.
No, I meant…what possessed you to start slapping cheese into a frying pan? The name I got.
ElGuapo: A book that talked about cheese also mentioned making cheese crisps.
Julie: You know, I haven’t. I meant to… we’ve got all the stuff in the house, but I got distracted.
Oh, so THIS is where I was supposed to ask this…do you take recipe submissions? I’ve been experimenting with kimchi and cottage cheese, and the results have been MUCH better than it sounds like they would be. Also cabbage and fried ham.
I read Howard’s rapturous discription of his new cast iron pan. Is the Ceramide stovetop in the pictorial section of the site YOURS Howard? You know yer not supposed to use cast iron on glasstop stoves sir… 
The “Welcome” post seemed as good a place as any to put this.
I’ve syndicated the chupaqueso.com feed on LiveJournal, under the username “chupaqueso”. Now all of us LJ-RSS users can get at it easily.
Thanks!
1) Except as filler, canned granulated Pamesan is useless in a hupa quesa. To me, anyway.
2) Canned oysters like being in a chupaquesa along with italian hot sausage quartered into spears.
I will make more of these with other fillings.
You have invented a foodstuff. If a vending machine version were to be possible, where would what royalties be sent?
Yours, TDP, ml, msl, & pfpp
hupa quesa /= chupaquesa
A hupa quesa is where it starts to slide it off your plate while stepping over the crotch high baby gate, and make strange gyrations trying not get burned and still catch it.
Yours, TDP, ml, msl, & pfpp
I nominate the name “Soopa Quesa” for the XL version of this snack. 
Hi, I think you are totally right. Great! - Susan.
Any experience re: whether low-fat cheese (eg mozzarella) is better or worse than normal-fat cheese for the shell? Normally I prefer low-fat mozzarella, but I wonder if the normal-fat version would have better non-stick characteristics and be more manageable in the pan.
Steve