Green Chile Queso Food

TORCHY'S TACOS GREEN CHILE QUESO

Torchy's Tacos Green Chile Queso image

Love Torchy's queso? You have to give this a try! Don't worry that mine doesn't have green chile chunks like Torchy's, they're in there. I like mine blended into a creamy piece of heaven. It's delicious served warm with guacamole and tortilla chips! Perfect party size.

Provided by SWEETTREAT

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

Time 41m

Yield 24

Number Of Ingredients 16

Ingredients

2 tablespoons vegetable oil
⅓ cup minced yellow onion
2 jalapenos, seeded and minced
4 cloves garlic, minced
2 cups water
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
2 (4 ounce) cans hot green chiles
2 (4 ounce) cans mild green chiles
1 bunch fresh cilantro, stems removed
1 (2 pound) loaf processed cheese (such as Velveeta®), cubed
2 (10.75 ounce) cans condensed cream of chicken soup
1 (8 ounce) package cream cheese, cubed
2 tablespoons hot sauce (such as Valentina®)
½ teaspoon ground cumin
½ teaspoon chili powder
1 lime, juiced

Steps:

Heat oil in a skillet over medium-high heat; add onion and jalapenos. Cook, stirring frequently, until tender, about 5 minutes. Add garlic; cook for 1 minute more and remove from heat.
Transfer jalapeno mixture to a blender. Add water, diced tomatoes, hot green chiles, mild green chiles, and cilantro. Cover and blend on high until mostly smooth.
Pour blended mixture into a large pot over medium heat. Add processed cheese, chicken soup, cream cheese, hot sauce, cumin, and chili powder. Cook and stir until completely melted, 5 to 7 minutes. Stir in lime juice; reduce heat to low.

Nutrition Facts : Calories 199.8 calories, Carbohydrate 7.3 g, Cholesterol 42.6 mg, Fat 15.5 g, Fiber 0.6 g, Protein 8.7 g, SaturatedFat 8.3 g, Sodium 971.8 mg, Sugar 3.8 g

GREEN CHILE WHITE QUESO DIP

Green Chile White Queso Dip image

This homemade Green Chile White Queso Dip recipe is incredibly easy to make and SO delicious! All you need is 5 minutes and 5 ingredients!

Provided by Jillian - a Food, Folks and Fun original

Categories Appetizer

Time 5m

Number Of Ingredients 5

Ingredients

1 cup half and half
1 Tablespoon cornstarch
½ teaspoon chicken bouillon granules (or ½ of a bouillon cube crushed)
8 ozs pepper jack cheese (shredded)
4 oz can chopped green chiles

Steps:

In a medium saucepan whisk together half-and-half, cornstarch, and bouillon granules until there are just a few clumps.
Move saucepan to burner and heat over medium heat until mixture simmers, whisking occasionally to break up any remaining clumps.
Reduce heat to low and whisk in shredded cheese until melted. Stir in green chiles. Serve immediately with tortilla chips.

Nutrition Facts : Calories 104 kcal, Carbohydrate 3 g, Protein 6 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 21 mg, Sodium 214 mg, Sugar 1 g, ServingSize 1 serving

GREEN CHILE QUESO

Green Chile Queso image

Provided by Food Network

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 cup whole milk
6 ounces white American cheese, grated
6 ounces sharp white Cheddar, grated
One 4-ounce can chopped green chiles
2 scallions, chopped
1/2 Fresno pepper, thinly sliced
1 tablespoon chopped fresh cilantro
Tortilla chips, for serving

Steps:

Heat the milk in a medium saucepan over medium heat. Reduce the heat to low and add the American cheese and Cheddar, stirring until melted. Stir in half of the green chiles and scallions. Transfer to a serving bowl and top with the remaining green chiles and scallions, as well as the Fresno peppers and cilantro. Serve immediately with tortilla chips.

GREEN CHILE QUESO

Green Chile Queso image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 30m

Yield 15 to 20 servings

Number Of Ingredients 6

Ingredients

2 tablespoons butter
2 onions, diced
Two 15-ounce cans diced green chiles
2 to 4 chipotle peppers in adobo, finely chopped
4 pounds processed cheese, such as Velveeta, cut into chunks
2 cans green chile enchilada sauce

Steps:

Set a large skillet over medium heat and add the butter. Once melted, add the onions and cook until starting to soften, 2 to 3 minutes. Add the green chiles and chipotle peppers and cook for a minute. Add the cheese and let it melt. Add the enchilada sauce and give it all a stir. Transfer to a slow cooker to keep warm.

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GRATE: Freshly grate the cheese using a box grater or food processor fitted with the grate attachment. I find store-bought shredded cheese does not produce the same quality of queso! Toss the cheese with the cornstarch and set aside for later.
COOK: Add the butter to the skillet and allow for it to melt over medium heat. Then add the garlic and the minced jalapeños, cook for a minute before adding the tomatoes with green chilies and season with salt, ground cumin, chili powder (or cayenne,) onion powder, and cook for two minutes.
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