Bacon And Smoked Gouda Queso Fundido Food

QUESO FUNDIDO

Steps:

• Preheat the oven to 400 degrees F. Cook the chorizo in a large cast-iron skillet over medium heat, breaking up the meat with a wooden spoon as it renders, about 5 minutes. Add the onion, serrano and garlic and continue cooking until the chorizo is crisp and the onion is translucent, 5 to 7 minutes. Remove the mixture from the skillet and transfer to a bowl. Toss the cheeses with the flour in a separate bowl.
• Add the beer to the skillet, stirring and scraping up any browned bits from the bottom of the skillet. Whisking constantly, add the cheese mixture a little bit at a time, whisking until smooth and well blended. Stir in the beans, chiles and chorizo mixture.
• Place the skillet in the oven and cook until the queso is hot and bubbly, about 5 minutes. Garnish with scallions and tomato and serve with tortilla chips.

QUESO FUNDIDO

Steps:

• Preheat oven to 350°. Crumble chorizo into a 10-in. cast-iron or other ovenproof skillet; add corn, red onion and pepper. Cook over medium heat until meat is fully cooked, 6-8 minutes; drain. Stir in the cheeses., Bake until bubbly, 14-16 minutes. Sprinkle with tomato and green onions. Serve with chips.

SMOKED GOUDA AND BACON POTATOES

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425°F for 30 to 35 minutes or until softened. Cool for 10 to 15 minutes. Meanwhile, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 to 10 minutes or just until tender. Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm. Place a tablespoonful of cheese on the cut side of a potato half. Wrap with a half-strip of bacon and secure with a toothpick. Place on an ungreased baking sheet. Repeat. Sprinkle appetizers with pepper. Bake at 375°F for 10 to 15 minutes or until bacon is crisp. For sauce, squeeze softened garlic into a food processor. Add sour cream and cilantro; cover and process until blended. Serve with potatoes.

SMOKED GOUDA AND BACON BURGERS

Steps:

• Heat the grill as directed.
• Cook the bacon in a skillet over medium heat until crisp; remove with a slotted spatula and place on paper towels to drain. Crumble.
• Using your hands, mix the beef, parsley, cheese, onion, Worcestershire, salt, pepper and cooked bacon in a bowl until well blended; do not overmix. Using a light touch, form into 6 patties no more than 1 inch thick. Refrigerate the burgers until the grill is ready.
• Brush the grill grate and coat it with oil. Put the burgers on the grill, cover, and cook for 7 minutes, flipping after about 4 minutes, for medium-done (150°F, slightly pink). Add a minute per side for well-done (160°F).
• To toast the buns, put them cut-sides down directly over the fire for the last minute of cooking.
• If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the buns and burgers separate until just before eating.

QUESO CON GOUDA

Steps:

• Heat the oil in a medium size pan, saute the shallots and garlic until soft, stir in the chili peppers.
• Add the milk starting with 3/4 cup and adding the additional 1/2 cup as needed for proper consistency; add tomatoes, cayenne pepper, and cheese.
• Heat over low heat until cheese melts; season as desired with salt and pepper.
• Serve warm with tortilla chips, hamburger patty, hamburger steak or chicken.

BACON AND SMOKED GOUDA QUESO FUNDIDO

Steps:

• Dice up the bacon into small squares. Saute the bacon on medium-low heat, for about 10 minutes, stirring occasionally. When it's nice and crisp, remove the bacon bits from the pan and drain them on a paper towel. Reserve 1 tablespoon of the bacon drippings. Wipe out the pan you cooked the bacon in, then add the reserved bacon drippings, and heat the pan to medium heat. Add the peppers, onions and chili powder, and stir to combine. Saute the veggies for 5-7 minutes, until tender but not browned. Remove the veggies from the pan and set them aside to cool slightly. Now, preheat your oven to 400 degrees F. In an oven proof dish, add 1⁄2 of the cheese, half of the peppers, and half of the bacon. Repeat, by creating a 2nd layer with the rest of the ingredients. Cover the dish with aluminum foil, then bake the dish for 10-12 minutes, until the cheese is just melted. Make sure you don't overcook it, or the cheese won't be as gooey. Garnish the hot dip with sliced jalapenos and chopped cilantro. Serve with tortilla chips.