Creamy Queso With Pickled Jalapeños Food
CREAMY QUESO WITH PICKLED JALAPEñOS
Queso, the crown jewel of Tex-Mex cuisine, is a creamy, tangy dip made with melted cheese. But it can't be just any cheese. This is one of those rare instances (see also: cheeseburger) where the preferred cheese is good, old-fashioned, highly processed American cheese. Velveeta is tops, but Land O'Lakes and Boar's Head have deli versions that will do. Kraft singles work, too, but it's a lot of unwrapping. The pickled jalapeños in this recipe aren't traditional, but they do add some welcome heat and a bit of tang that cut through the richness.
Provided by Alison Roman
Categories dips and spreads, appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place half of the jalapeños in a small bowl and cover with vinegar. Season with salt and pepper and set aside.
- Heat oil in a medium pot over medium heat. Add garlic, onion and remaining jalapeño. Season with salt and pepper and cook, stirring occasionally, until vegetables have softened and onion is translucent, but not browned, about 5 to 8 minutes. Add milk and bring to a simmer. Reduce heat to low and add cheese, one handful at a time, whisking so that none of it settles on the bottom (it can burn that way), encouraging it to melt.
- Keep an eye on the pot and continue whisking until the cheese is completely melted (it can take a while for the American cheese to totally melt) and the mixture is thickened considerably, 8 to 10 minutes. Season with salt and pepper and keep on low until ready to serve (you can always thin with milk if it thickens too much).
- To serve, ladle queso into a large bowl and top with sour cream, scallions, reserved pickled jalapeños and cilantro. Serve with chips for dipping.
Nutrition Facts : @context http, Calories 671, UnsaturatedFat 19 grams, Carbohydrate 14 grams, Fat 52 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 30 grams, Sodium 1227 milligrams, Sugar 6 grams, TransFat 0 grams
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.
CREAMY CHILE CON QUESO
Jane Butel developed this developed this mild recipe for a "major" Mexican fast food chain. The blend of three cheeses and the evaporated milk make this extra creamy and flavorful. Keeps in freezer for six months and doubles as a great sauce for vegetables and eggs.
Provided by Roxygirl in Colorado
Categories High In...
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in pan.
- Add onion and garlic and cook until onion is clear and stir in flour.
- Gradually stir in evaporated milk and cook until mixture is thickened.
- Stir in tomato, cheeses, and jalapenos.
- Cook, stirring, about 5 minute or until cheeses are melted.
Nutrition Facts : Calories 464.3, Fat 36.2, SaturatedFat 16.9, Cholesterol 66.7, Sodium 1368.4, Carbohydrate 15.5, Fiber 0.8, Sugar 7, Protein 20.4
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