Con Queso Spirals Food

CON QUESO SPIRALS

Steps:

• Cook pasta according to package directions; drain. Place in a bowl; stir in butter until melted. Stir in con queso dip. Serve with sour cream.

QUESO

Steps:

• Add the processed cheese, Monterey Jack, Cheddar and canned tomatoes (along with the juice) to a medium saucepan or 10-inch cast-iron skillet (see Cook's Note) and turn the heat to medium. Cook, stirring frequently with a rubber spatula, until all the cheese has melted and the queso is smooth, about 5 minutes. Serve immediately with tortilla chips.
• To make the queso spicy, use hot diced tomatoes and green chiles, such as RoTel Hot, instead of the Original.
• Processed block cheese is crucial due to its meltability and what it adds to the queso's texture. Do not try to substitute other cheeses.

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.

CORN CON QUESO

Steps:

• In a medium saucepan, melt butter over medium heat.
• Add onion, corn, salt and cayenne and cook, stirring, until very soft, 5 minutes or so.
• Add garlic and jalapeno, stir to mix, and cook for 1 minute.
• Add cheese and milk and cook gently over low heat, stirring, until cheese melts and mixture is smooth.
• Remove from heat and pour into serving bowl, serve with whatever you would like to dip into it (bread, crackers, veggies, etc).
• Serve immediately.

SHRIMP CON QUESO

Steps:

• In a medium saucepan, heat the oil over medium heat.
• Add the onion and jalapeno and cook, stirring often, until the onion is translucent, about 4 minutes.
• Add the garlic and cook until fragrant, about 1 minute.
• Add the tomatoes and cook, stirring often, until they give off their juices and they evaporate, about 5 minutes.
• (The mixture should look somewhat dry.) Add the milk and bring to a simmer.
• In a medium bowl, toss the Monterey Jack and Cheddar with the cornstarch.
• Stir the cheese into the milk mixture, a handful at a time, stirring with the hot sauce.
• Transfer to a mini crockpot or fondue pot.
• Serve warm, with the tortilla chips for dipping.

CHEF JOHN'S QUESO DIP

Steps:

• Grate Cheddar cheese into a bowl. Sprinkle in cornstarch and toss to coat.
• Melt butter in a saucepan over medium-high heat. Add garlic and light parts of the scallions. Sprinkle in salt, chipotle, and cumin. Cook and stir until fragrant, about 2 minutes. Add green chiles and 1/2 cup tomatoes; cook and stir for 2 minutes more. Pour in evaporated milk and bring to a boil. Add the Cheddar cheese and stir just until melted; immediately remove from heat.
• Stir in cilantro. Season to taste, adding cayenne if desired. Garnish with reserved green onion parts and 1 tablespoon diced tomato.

CHILE CON QUESO Y CERVEZA

Steps:

• In a bowl toss the cheeses with the flour and reserve the mixture. In a large heavy saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the beer, the tomatoes, and the jalapeño, and simmer the mixture for 5 minutes. Add the reserved cheese mixture by 1/2 cupfuls to the beer mixture, stirring after each addition until the cheeses are melted, serve the dip with the chips.

GUAVA CHEESE TART

Steps:

• Place the cream cheese and panela or farmer cheese in a bowl and mix well with a spoon.
• Line in a baking sheet with parchment paper.
• Place 1 of the puff pastry circles on the baking sheet.
• Brush a 1" rim around the outside edge with some of the beaten egg.
• Pat the cheese mixture into an 8" circle in the center and spread the guava paste or jam evenly over the top.
• Fold the remaining piece of puff pastry in half and place over the first piece.
• Unfold the pastry to enclose the filling, being careful not to trap air beneath.
• Gently press the top and bottom edges together and refrigerate about 25 minutes, or until dough is thoroughly chilled.
• Remove from refrigerator.
• Working about 1-1/2" from the outside, firmly press the edges of pastry together with the tines of a fork to seal.
• Then trim the excess dough, leaving an even 1" border of crust surrounding the filling.
• With a sharp pairing knife, cut out and discard a 1/4" circle of dough from the center and press out any trapped air.
• Then, making shallow cuts, trace 6-8 circular lines in a spiral pattern from the center hole to the inside edge of the sealed crust (if the dough gets too warm to work with, just return to the refrigerator for 30 minutes or so to harden).
• Mix the heavy cream, with the remaining beaten egg and brush over the top of the tart: cover with plastic wrap and chill at least 2 hours or overnight.
• To bake, preheat the oven to 450ºF.
• Transfer the pan from the refrigerator to the oven and bake 15 minutes, or until puffed and golden brown on top.
• Reduce the oven temp to 350ºF.
• Bake until the jelly is bubbling and the bottom crust, when lifted with a spatulas, is browned, 30-40 minutes.
• Set aside to cool on a rack up to 15 minutes.
• Serve warm with whipped topping, if you choose.