Chile Con Queso Emeril Food

EMERIL'S CON QUESO

Steps:

• Heat oil in a medium saucepan over medium high heat until hot, about 1 minute.
• Add onion and Emeril's and cook, stirring, until soft, about 5 minutes.
• Stir in the tomato, if using, and garlic and cook, stirring, for another 2 minutes.
• Reduce the heat to medium-low and add the cheeses and chiles.
• Cook, stirring constantly, until the cheese melts, about 2 minutes.
• Stir in the sour cream, white pepper and salt and serve immediately with tortilla chips.

CHILE CON QUESO ( EMERIL )

Steps:

• Roast peppers by placing them on open gas flame, turning frequently with tongs until all sides are charredblack, about 7-10 minutes. Can also roast peppers under broiler or on the grill. Place blackened peppers in a plasic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel peppers, split in half lengthwise, and discard all seeds and stems. FInely chop and set aside.
• In large pot, heat oil over medium heat. Add onions and cayenne and cook, stirring, until very soft, about 6 minutes. Add flour and stir until thickened, 1-2 minutes. Add tomatoes and chopped chilies. Cook for 1 minute. SLowly add cream and stir until thick, 3-4 minutes. Add cheeses and cook, stirring, until melted and smooth.
• Remove from heat, adjust seasonings to taste and pour into fondue or warming dish. Serve with tortilla chips.

SLOW-COOKER CHILE CON QUESO

Steps:

• Brown the beef in a large skillet over medium-high heat, 10 to 15 minutes. Add the chili powder and garlic powder and stir to combine. Add 1/4 cup water and let simmer until evaporated.
• Transfer the beef to a slow cooker. Stir in the cheese and salsa. Cover and let cook on high until melted, about 1 hour.
• Serve with tortilla chips.

CHILE CON QUESO

Steps:

• Heat the cheese and milk in double boiler until melted and smooth. Add the remaining ingredients and continue to cook, stirring occasionally, for 20 minutes. Transfer the fondue to a lit and warm fondue pot or small chafing dish. Serve immediately with tortilla chips.

CHILE CON QUESO

Steps:

• Brown the sausage and onion in a large nonstick skillet, breaking the sausage up as you go. Once browned, drain off some of the fat.
• Chop the cheese block into cubes and add along with the diced tomatoes and green chiles and chopped green chiles, juice and all.
• Cook over a low heat until it all starts coming together. Then stir in the diced jalapeno. Serve with chips.

EMERIL'S CHILI

Steps:

• In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, and beef stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, partially covered for 1 1/2 hours, stirring occasionally, or until the beef is tender. Skim off the fat occasionally.
• Mix the masa and water together. Slowly stir in the masa slurry, add the beans, and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.

KICKED UP NO-BAKE NACHOS

Steps:

• Spread the corn chips in a thick layer across a large heat-proof tray or decorative platter.
• Ladle the chili con queso over the chips in an even layer. If desired, top with jalapeno slices. Evenly arrange the chopped avocados, green onions, and cilantro over the cheese layer and top with dollops of sour cream. Serve immediately.
• In a large pot, heat the oil over medium heat. Add the chorizo and cook until fat starts to render, about 4 minutes. Add the onions and cook, stirring, until very soft, about 6 minutes. Add the garlic, Essence, salt, and cayenne and cook, stirring, for 30 seconds. Add the flour and stir for 2 minutes. Add the tomatoes and chopped chiles, and cook, stirring, for 1 minute. Slowly add the cream and stir until thick, 3 to 4 minutes. Add the cheeses and cook, stirring, until melted and well incorporated. Remove from the heat and adjust the seasoning, to taste. Serve immediately with or over chips.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

EMERIL'S QUESO

Steps:

• Place chiles directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.)
• Transfer peppers to a large bowl, and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel peppers; discard skins. Remove stems, seeds, and ribs; coarsely chop and set aside.
• Heat oil in a large saucepan over medium heat. Add onion and cayenne pepper; cook, stirring, until onion is very soft, about 6 minutes. Add flour and cook, stirring, until thickened, 1 to 2 minutes. Add tomatoes and chopped chiles; cook for 1 minute. Slowly add milk or cream and cook, stirring, until thickened, 3 to 4 minutes. Add cheeses and cook, stirring, until melted and well combined.
• Remove from heat and season with salt and pepper; serve immediately with chips, over nachos, or stirred into chili.