Chile Macaroni Con Queso Style Food

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CHILE MACARONI CON QUESO STYLE



Chile Macaroni Con Queso Style image

This is a typical kid friendly comfort food meal. My own variation of a recipe from a good friend. It is a simple meal to make and great for a cold winter day dinner. If you like cheese as I do, you may add more then indicted below. You may substitute low fat shredded cheese and/or low carb elbows if desired. Serve with a salad and your done!

Provided by atm1970

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb lean ground beef
2 (14 1/2 ounce) cans diced tomatoes (with jalapenos if you like, I prefer jalapenos)
1 (8 ounce) bag monterey jack cheese or 1 (8 ounce) bag Mexican blend cheese, shredded
1 (1 1/4 ounce) packet taco seasoning
1 (8 ounce) box elbow macaroni, cooked
1 -2 green onions (optional) or 1 -2 scallion, chopped for garnish (optional)

Steps:

  • Cook macaroni according to directions on the macaroni box.
  • Drain and set aside to cool.
  • Brown ground beef and add taco seasoning.
  • In a large bowl add cooled elbows, ground beef, two cans of diced tomatoes.
  • Mix all ingredients.
  • Add 3/4 of the shredded cheese bag to bowl and mix.
  • Transfer ingredients to a large lasagna pan.
  • Add remaining cheese and put on top of the casserole.
  • Bake at 350 degrees for 30 minutes or until cheese is bubbling and lightly browned.

CHILE CON QUESO



Chile Con Queso image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 40m

Yield 15 servings

Number Of Ingredients 7

One 1-pound package refrigerated hot breakfast sausage
1 onion, diced
One 2-pound block processed cheese, such as Velveeta
One 10-ounce can diced tomatoes and green chiles
2 cans chopped green chiles
1 jalapeno, diced
Chips, for serving

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.

MACARRONES CON CREMA Y QUESO - MEXICAN MACARONI AND CHEESE



Macarrones Con Crema Y Queso - Mexican Macaroni and Cheese image

Make and share this Macarrones Con Crema Y Queso - Mexican Macaroni and Cheese recipe from Food.com.

Provided by Julesong

Categories     Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 fresh poblano chiles (about 3/4 lb)
2 tablespoons unsalted butter
1 teaspoon vegetable oil
1 cup white onion, strips
1/2 teaspoon salt
1/2 fresh serrano chili, minced, including seeds (seeds can be optional, if you prefer)
3 garlic cloves, minced
1 teaspoon minced fresh oregano or 1/2 teaspoon dried Mexican oregano
6 ounces cavatappi pasta or 6 ounces penne pasta
2/3 cup Mexican crema or 2/3 cup creme fraiche
4 ounces queso fresco or 4 ounces mild feta, crumbled

Steps:

  • First, you want to roast the poblanos: you can either do this over the flame on a gas stove until skins are blistered and charred, or you can broil them (turning occasionally) until charred on all sides.
  • Place hot poblanos in a bowl and cover with plastic wrap, letting them steam for 10 minutes.
  • Peel or rub off the charred skins and discard stems, seeds, and ribs (do not rinse peppers under water).
  • Cut roasted poblanos into 1/4-inch thick strips; set aside.
  • In a large heavy skillet melt together the butter and oil over medium low heat, then sauté the onion strips and salt, stirring occasionally, until the onion is golden, about 10 to 12 minutes.
  • While the onion is browning, begin cooking the pasta by adding it to a large pot of boiling salted water until tender, about 7 to 10 minutes; reserve 1/4 cup of the pasta cooking water, then drain remaining and set aside.
  • To the sautéed onion add the serrano, garlic, oregano, and cook, stirring, until fragrant, about 2 minutes.
  • Increase temperature to high, then add the drained pasta, reserved pasta cooking water, the crema, and the onion mixture, and cook, stirring, until the pasta is well coated and heated through, about 2 minutes.
  • Add the roasted poblano strips, stir well, then add the queso fresco cheese and toss.
  • Pour onto platter and serve immediately.
  • Note: cavatappi pasta is a short s-shaped pasta tube that resembles a small corkscrew.

Nutrition Facts : Calories 259.2, Fat 7.7, SaturatedFat 4, Cholesterol 15.3, Sodium 298.5, Carbohydrate 41.3, Fiber 2.9, Sugar 4.8, Protein 7.1

AUTHENTIC CHILE CON QUESO



Authentic Chile con Queso image

This is a true chile con queso that can be eaten with tostadas or in a warm corn tortilla. This is not like the Americanized version of chili con queso that we have become used to that is a cheese dip, which I also love. This is the way my grandma used to make it. The great thing about this recipe is you can play with it and adjust it to your personal taste. If you like it cheesier add more cheese. You can't mess this up unless you burn it.

Provided by Melony1976

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 25m

Yield 8

Number Of Ingredients 8

2 tablespoons vegetable oil
½ onion, diced
1 tomato, diced
10 large roasted green chile peppers, seeded and chopped
½ cup shredded queso asadero (white Mexican cheese)
¼ cup shredded Monterey Jack cheese
¼ cup milk
salt to taste

Steps:

  • Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.

Nutrition Facts : Calories 115.3 calories, Carbohydrate 10.7 g, Cholesterol 11.2 mg, Fat 6.8 g, Fiber 1.7 g, Protein 4.8 g, SaturatedFat 2.6 g, Sodium 75.9 mg, Sugar 5.9 g

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