QUESO FUNDIDO CON CHORIZO
Provided by Food Network Kitchen
Time 30m
Yield 10 servings (about 2 1/2 cups)
Number Of Ingredients 12
Steps:
- Cook the chorizo, stirring, in a medium skillet or a flameproof gratin dish over medium-high heat until golden, about 5 minutes. Remove with a slotted spoon and pour off any excess rendered fat, reserving about 1 tablespoon in the pan. If there is less than 1 tablespoon, add enough olive oil to make 1 tablespoon.
- Reduce the heat to medium and cook the onions, stirring occasionally, until soft, 5 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Sprinkle in the flour and cook, stirring, until the flour is golden, 1 minute. Pour in the beer and bring to a boil. Stir in the chopped jalapenos and pickling juice and cook 2 minutes. Gradually add the milk, whisking, and bring to a gentle boil until thickened, about 1 minute. Add the cheeses and reduce the heat to low. Cook, stirring frequently, until the cheese fully melts, about 3 minutes. Stir in the reserved chorizo. Transfer to a serving dish, garnish with the cilantro and serve warm with dippers.
QUESO FUNDIDO WITH CHORIZO
Provided by Marcela Valladolid
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F. Oil a 3 or 4 cup ovenproof baking dish.
- In a dry medium skillet, saute the chorizo over medium-high heat until almost crisp. Remove the chorizo to a plate. Add the onions and garlic to the pan juices and cook until soft, about 5 minutes. Return the chorizo to the skillet with the onions and garlic and stir to combine.
- Put half of the cheese in the baking dish and sprinkle with half of the chorizo mixture. Repeat with the remaining cheese and chorizo mixture. Bake until the cheese is bubbling, about 20 minutes. Serve with flour tortillas for soft tacos.
CHORIZO CON QUESO
A quick and super tasty version of an old classic but with chorizo. Way better than processed cheese and canned chili, but just as easy! Top with cilantro, onions, and fresh tomatoes and serve with tortilla chips!
Provided by emmyjay1
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic and cook until transparent, 4 to 5 minutes more.
- Melt butter in saucepan over medium-high heat until sizzling. Stir in flour and whisk until a paste forms, about 5 minutes. Whisk in milk and continue to cook, whisking, until sauce begins to thicken, about 5 more minutes. Stir in the chorizo mixture, shredded cheese, and green chiles. Continue stirring until smooth and thick.
- Transfer mixture into a shallow baking dish.
- Bake in the preheated oven until browned, about 25 minutes.
Nutrition Facts : Calories 440.6 calories, Carbohydrate 11.6 g, Cholesterol 110.3 mg, Fat 34 g, Fiber 0.8 g, Protein 23 g, SaturatedFat 16 g, Sodium 1082.2 mg, Sugar 4.6 g
CHORIZO CON QUESO
This is the best con Queso dip I've ever had. I got it from a great cookbook by a man named Grady Spears. I guarantee once you try this you will be a fan of his too.
Provided by P48422
Categories Cheese
Time 30m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Warm the oil in a heavy saucepan over med heat.
- Add the sausage and cook for 2 minutes, or until the fat begins to melt.
- Add the onion and garlic.
- Cook until the chorizo is well browned.
- Drain off the grease and add the tomato, chile, and stock.
- Bring the mixture to a simmer and slowly add the cheese, blending with a spoon.
- As each batch of cheese melts, add more, cooking over very low heat.
- When the cheese has melted and the mixture comes together, it is ready to serve.
- Keep warm while serving.
- Note 1- serve with tortillas or fresh tortilla chips.
- Note 2- you COULD use canned pre-roasted poblanos, but roasting one yourself is really simple.
- Take a poblano chili, rub with a bit of corn oil, put under the broiler and let it cook until the skin starts to char.
- Turn it over and continue this way until the skin is charred all over.
- Take it out (with tongs!) and put in a plastic zip-lock bag and let it sit until cool.
- Remove the chile and the skin will peel right off, then tear it open and remove the seeds and stems.
- It's that simple.
- Just like roasting a bell pepper.
CHORIZO QUESO
Provided by Food Network
Time 20m
Yield 4 quarts
Number Of Ingredients 8
Steps:
- Melt butter in a stockpot over medium heat, then whisk in flour slowly, adding more only after it incorporates with butter. Whisk in heavy cream and lager until combined with roux. One quart at a time, add cheeses. Once all cheese is melted, add chorizo.
CHORIZO QUESO FUNDIDO
Provided by Food Network
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the chorizo pork sausage: Preheat the oven to 400 degrees F.
- Combine the pork, vinegars, paprika, garlic powder, guajillo powder, pepper, salt, cumin and cilantro in a large bowl. Mix well using hands or a wooden spoon.
- Spread mixture over a baking pan and roast until cooked through, 15 to 20 minutes. Drain excess fat.
- For the rajitas: Saute onions and minced garlic with vegetable oil in a skillet on medium-high heat until onions are translucent, 4 to 5 minutes. Add cilantro, salt and thyme and continue to cook 2 minutes.
- For the escabeche: Combine vinegar, salt, sugar and 1/2 cup water in a small saucepan and bring to a boil. Place chile rings in a mixing bowl (remove seeds if desired to lessen heat). Pour boiling liquid over chiles and refrigerate until chilled, up to overnight.
- For the queso fundido: Preheat the oven to 350 degrees F.
- Layer a 9-by-6-inch casserole dish with onion rajitas, 2 cups cooked chorizo pork sausage and cheeses. Place 4 to 6 pickled chiles on top.
- Bake 10 to 12 minutes. Transfer to a broiler and continue to cook until browned. Serve with corn tortilla chips or flour tortillas and extra pickled chiles!
CHORIZO QUESO
Provided by Eric Greenspan
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Place the chorizo in a large saucepan and cook over medium heat, breaking up the meat with a wooden spoon, until a significant amount of fat is released, 5 to 7 minutes.
- Add the flour and cream to the chorizo and whisk. Let simmer and continue to whisk, until thick, 8 to 10 minutes. Add the red peppers and black beans and stir to combine.
- Transfer the mixture to a blender and blend until smooth. ([Disclaimer:] When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.) Return it to the saucepan, add both cheeses and cook over low heat, stirring until the cheese is fully melted, about 3 minutes. Taste and season with salt.
- Transfer the queso to a heatproof serving bowl. Top it with the onion, pickles, avocado, and jalapenos. Garnish with the cilantro and serve warm with tortilla chips or potato chips.
CHORIZO QUESO DIP
When I couldn't figure out what to do with a roll of bulk chorizo sausage, this recipe was born. It may sound similar to other dip recipes, but don't let that fool you...the flavor of this dip definitely sets it apart from the rest. This also reheats well. Enjoy!
Provided by Christina
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 1h35m
Yield 16
Number Of Ingredients 4
Steps:
- Cook and stir chorizo sausage in a skillet over medium heat until cooked completely, 5 to 7 minutes; drain and transfer to a slow cooker.
- Stir diced tomatoes, cream cheese, and processed cheese in with the chorizo.
- Cook on Low until cheese is melted, stirring occasionally, 1 1/2 to 2 hours.
Nutrition Facts : Calories 178.3 calories, Carbohydrate 2.4 g, Cholesterol 42.2 mg, Fat 15.2 g, Fiber 0.2 g, Protein 8 g, SaturatedFat 7.7 g, Sodium 507.5 mg, Sugar 1.1 g
BEERY CHORIZO QUESO FUNDIDO
Recipe courtesy of Treva Chadwell and Cooking Channel. Adding beer to this chorizo-and-cheese concoction - the Mexican version of fondue with a savory edge - gives it tangy, hoppy flavor that makes it even more perfect for pairing with a good brew. You're in charge of how spicy this warm, cheesy dip will be: Leave all, some or none of the seeds in your jalapeno for your choice of hot, medium or mild. Original recipe: http://www.cookingchanneltv.com/recipes/beery-chorizo-queso-fundido.html
Provided by Food.com
Categories Cheese
Time 40m
Yield 3 cups, 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat a medium skillet over medium heat. Add 1 tablespoon of the butter, the onion, jalapeno and garlic. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 20 minutes. Remove from the heat.
- Heat 1 tablespoon of the butter in a large saucepan over medium heat. Add the chorizo and cook, breaking it up with the side of a spoon, until well browned, about 5 minutes. Add to the cooked vegetables in the skillet using a slotted spoon. Set aside.
- Wipe out the saucepan the chorizo cooked in and return it to medium heat. Add the remaining 2 tablespoons butter. When the butter has stopped foaming, stir in the flour, chili powder, and cumin and stir until the flour is absorbed. Whisk in the beer and milk. Bring to a simmer and cook, stirring frequently, until slightly thickened, about 5 minutes. Remove from the heat and stir in the cheese, stirring until completely melted.
- Transfer the cheese deep to a warmed serving dish, fondue pot or a small slow cooker set to warm or low. Stir the chopped cilantro leaves into the chorizo-onion mixture and dollop it on top of the melted cheese. Garnish with more cilantro leaves. Serve with tortilla chips.
Nutrition Facts : Calories 296.9, Fat 23, SaturatedFat 13.3, Cholesterol 63, Sodium 397.4, Carbohydrate 5.8, Fiber 0.6, Sugar 1.3, Protein 14.8
CHORIZO QUESO DIP
Chef Coby Arzola punches up this creamy cheese dip with chorizo and jalapeno. Stays warm in a fondue pot or crock pot and tastes great with recipe #329708.
Provided by ninja
Categories Pork
Time 25m
Yield 3 1/2 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Remove casing from chorizo. Heat skillet over medium-high heat. Crumble chorizo into skillet; cook, stirring frequently and using a spoon to break up lumps, until sausage is well-browned, about 5 minutes. Remove sausage to paper towels to drain.
- In a large microwave-safe bowl, combine Mexican cheese, cream cheese and milk. Microwave at Medium (50% power) stirring every minute until melted and hot, 6 to 8 minutes. Alternatively, you can prepare in the top of a double boiler over simmering water, stirring constantly, but melting time may differ.
- Stir in chorizo, tomato, green onion and jalapeno. Place in fondue pot or slow cooker to keep warm. Serve with garlic tortilla chips.
Nutrition Facts : Calories 255.4, Fat 22, SaturatedFat 12.5, Cholesterol 70.9, Sodium 517.3, Carbohydrate 4.5, Fiber 0.3, Sugar 2.7, Protein 10.5
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