Bacon And Smoked Gouda Queso Fundido Food

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CHILE BACON QUESO FUNDIDO



Chile Bacon Queso Fundido image

Serve this bacon queso dip with tortillas or chips. Chile Bacon Queso Fundido is a classic Spanish dish made with crispy bacon and chopped poblano chiles.

Provided by My Food and Family

Categories     Cheese

Time 25m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 5

4 slices OSCAR MAYER Bacon
1 poblano chile, halved lengthwise, seeded and chopped
1 clove garlic, minced
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Shredded Pepper Jack Cheese

Steps:

  • Cook bacon in skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Add chiles and garlic to skillet; cook and stir 3 min. or until tender.
  • Crumble bacon. Spread cream cheese onto bottom of 9-inch microwaveable pie plate; cover with half each of the bacon and chiles. Top with shredded cheese, remaining bacon and chiles.
  • Microwave on MEDIUM (50%) 4 to 6 min. or until cheese is melted and dip is heated through.

Nutrition Facts : Calories 90, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 65 mg, Carbohydrate 2 g, Fiber 0.6105 g, Sugar 0.626 g, Protein 4 g

MAC AND QUESO FUNDIDO



Mac and Queso Fundido image

This recipe, adapted from "Chicano Eats: Recipes From My Mexican-American Kitchen" (Harper Design, 2020) by Esteban Castillo, is less dip than it is pasta - a smoky, spicy version of the best boxed macaroni and cheese you've ever had. Make a very simple roux, to which you add smoked paprika and three types of grated cheese (mozzarella, Mexican cheese blend and Parmesan). Stir in the noodles until they are glossy and coated. You could stop there or take it over the top by finishing the dish with crumbled, cooked chorizo and sautéed mushrooms.

Provided by Margaux Laskey

Categories     dinner, meat, noodles, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 17

Kosher salt and freshly ground black pepper
1 tablespoon vegetable or canola oil
5 ounces mushrooms, preferably cremini, sliced (about 2 cups)
1/4 pound fresh chorizo or hot Italian sausage, casing removed (optional)
8 ounces cavatappi (corkscrew) or other small pasta
2 tablespoons unsalted butter
4 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup chicken stock, vegetable stock or water
3/4 cup milk
1/4 cup heavy cream
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1 1/2 cups shredded mozzarella
1 cup shredded Mexican cheese blend
1/2 cup shredded Parmesan
Sliced scallions, for serving

Steps:

  • Bring a large pot of well-salted water to a boil over high heat for the pasta.
  • As the water comes to a boil, heat the vegetable oil in a large skillet over medium. Add the mushrooms and cook until crispy and golden brown all over, about 5 minutes on each side. Season with a pinch of salt and pepper, and transfer to a plate. Wipe out the skillet.
  • Line another plate with paper towels. Add the chorizo to the skillet and cook, crumbling the meat with a spatula, until the fat has rendered and the chorizo is crispy, 10 to 12 minutes. Remove and set aside on the paper towels to drain.
  • Drop the pasta into the boiling water and cook according to the package directions. Drain and return the pasta back to the pot.
  • Meanwhile, in the skillet, melt the butter over medium heat. Stir in the garlic and cook for 2 minutes. Whisk in the flour, then slowly whisk in the stock. Once the stock is incorporated, whisk in the milk and cream until smooth. Whisk in onion powder and smoked paprika, then cook until the mixture begins to thicken, about 3 minutes. Remove from the heat and stir in the mozzarella, Mexican cheese blend and Parmesan until completely melted. Adjust the salt to taste.
  • Add the cheese sauce to the pasta and stir to evenly coat the pasta in the sauce. Leave in the pot or transfer to a serving dish and top with the mushrooms and chorizo, if using. Garnish with scallions and serve immediately.

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