THE NEW QUESO
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- To roast the Anaheim chiles and jalapenos: Roast the chiles by using metal tongs to hold them one-by-one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow them to sweat for a good 20 minutes. Then use a knife to scrape off most of the blackened skin. Stem, seed and dice the chiles.
- In large pot over medium heat, add the bacon and chorizo. Cook until the fat has been rendered out, 10 to 15 minutes.
- Add the garlic and onion to a food processor and pulse until almost a paste.
- Drain off most of the fat from the bacon and chorizo, then add the garlic-onion puree to the pot and cook for 3 to 4 minutes.
- Pour the diced tomatoes and green chiles into the food processor and pulse slightly. Add to the pot, juice and all. Fold in the reserved diced chiles. Cook for 4 minutes. Slowly whisk in both cheeses and the evaporated milk. Cook for an additional 5 minutes to heat through, making sure to not scorch the bottom of the pot. Garnish with the chopped cilantro and eat from the pot with tortilla chips.
BACON CHEESEBURGER QUESO
Turn your fave burger into a dip with this Bacon Cheeseburger Queso recipe. All the classic flavors are melted together in this delicious Bacon Cheeseburger Queso.
Provided by My Food and Family
Categories Dairy
Time 25m
Yield 3-1/2 cups or 28 servings, 2 Tbsp. each
Number Of Ingredients 10
Steps:
- Brown ground beef over medium heat. Do not drain grease. Sprinkle flour over beef. Stir well and cook for 2 minutes.
- Stir in milk and increase heat to med-high. Stir frequently until bubbly and thickened, about 6-8 minutes.
- Reduce heat to low and stir in cream cheese, mustard and hot sauce. Add grated cheddar and stir until cheese is melted and well combined. Stir in bacon.
- Top with chopped pickles. Serve with tortilla chips.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 210 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 1 g, Protein 6 g
CHILE BACON QUESO FUNDIDO
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
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
SPICY BACON AND SPINACH QUESO BURGER
There are burgers. And then there are queso burgers made with fresh spinach, bacon, tomatoes and green chilies. Guess which ones they'd prefer?
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat greased grill to medium-high heat.
- Mix meat, spinach, bacon, garlic powder and 2 Tbsp. tomatoes just until blended; shape into 8 balls.
- Cut 1/2 lb. VELVEETA into 16 cubes. Press 2 VELVEETA cubes into center of each meatball; flatten to 1/2-inch-thick patty.
- Grill 5 to 6 min. on each side or until done (160ºF). Meanwhile, cut remaining VELVEETA into 1/2-inch cubes; place in medium microwaveable bowl. Add remaining tomatoes; stir. Microwave on HIGH 3 min. or until VELVEETA is completely melted and sauce is well blended, stirring after 2 min.
- Place burgers on bottom halves of buns. Drizzle with half the VELVEETA sauce; cover with tops of buns. Cool remaining VELVEETA sauce, then refrigerate for another use. (See tip.)
Nutrition Facts : Calories 450, Fat 21 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 105 mg, Sodium 1140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 35 g
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