Best Salsa Con Queso Food
SALSA DI QUESO
Provided by Food Network
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat broiler. Spread a sheet of aluminum foil over broiler pan, place the tomatoes and jalapenos on it and broil. Turn occasionally. Remove the jalapenos after about 10 minutes, when the skins are browned and blistered, and place in a plastic bag. The tomatoes will take an additional 10 to 15 minutes until the skins are blackened and the tomatoes are softened. Remove to a plate to cool.
- When tomatoes and jalapenos are cool enough to handle, rub off the skins, remove the stems, and put the flesh and juices in a food processor or blender. Be careful peeling the jalapenos and wash hands thoroughly after handling. Blend or pulse jalapenos and tomatoes until coarsely chopped. Set aside.
- Pour olive oil into a large heated skillet or saucepan over low heat. Add the onion and garlic and cook, stirring occasionally, until softened but not browned, about 10 minutes. Pour in tomatoes and jalapeno mixture and salt, stir and cook for 10 minutes, stirring occasionally.
- Stir in cheese and cook 5 minutes, stirring frequently to incorporate the cheese as it melts. Pour into a bowl and serve immediately with tortilla chips or scoop up with heated fresh corn tortillas.
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Estimated Reading Time 5 mins
- 1. Preheat a skillet over medium heat. Roughly chop the jalapeno and onion, and add them to the skillet with the olive oil. Cook for 6-8 minutes, or until starting to soften and turn golden brown. Roughly chop the 2 cloves of garlic, and add them into the pan; cook 1 more minute before turning off the heat.
- 2. Drain and rinse the soaked cashews, and add them to the bowl of a food processor or high-powered blender. Add all remaining ingredients (except salsa!), including the sauteed jalapeno mixture, and blend on high until smooth and creamy.
- 3. Scrape the queso mixture into a bowl, top with salsa, and gently swirl it in with a spoon. Serve immediately, or store in an airtight container in the fridge for up to 1 week. Gently reheat in the microwave or on the stove with a splash of water when ready to serve again.
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