CHILE CON QUESO
Provided by Ree Drummond : Food Network
Categories appetizer
Time 40m
Yield 15 servings
Number Of Ingredients 7
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.
CHILI CON QUESO RECIPE BY TASTY
Here's what you need: vegetable oil, medium yellow onion, red bell pepper, ground beef, McCormick® Chili Seasoning, milk, heavy cream, water, corn starch, american cheese, salt, diced tomato, diced green chiles, scallion, corn chips
Provided by Ivan Diaz
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat the vegetable oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 2 minutes, until starting to soften. Add the ground beef and chili seasoning. Cook until the beef is cooked through, about 5 minutes. Remove the pan from the heat.
- In a small saucepan, whisk together the milk and heavy cream. Bring to a boil, then remove from the heat.
- In a small bowl, whisk together the water and cornstarch to form a slurry. Pour the slurry into milk mixture and whisk to combine. Put mixture back on the heat and bring to a simmer.
- Whisk in the cheese until fully melted and season with the salt. Add the diced tomatoes and green chiles and whisk to combine.
- Pour the queso over the chili mixture. Garnish with scallions and serve with corn chips for dipping.
- Enjoy!
Nutrition Facts : Calories 461 calories, Carbohydrate 20 grams, Fat 31 grams, Fiber 2 grams, Protein 27 grams, Sugar 10 grams
CHILE CON QUESO
A homemade queso that's rich, creamy, a little spicy and dangerously good!
Provided by Jennifer Segal
Categories Appetizers
Time 30m
Yield About 2 cups
Number Of Ingredients 13
Steps:
- Melt the butter in a medium saucepan over medium heat. Add the onions and jalapeños and cook, stirring frequently, until the onions are soft and translucent, about 5 minutes. Add the garlic and cook 30 seconds more. Add the flour and cook, stirring constantly, for about 1 minute.
- Add the half & half to the pot and whisk until the flour dissolves. Bring to a simmer and cook until thickened, a few minutes. Turn the heat down to low and gradually add the grated cheese, whisking and letting it melt as you go, until all of the cheese is incorporated. Add the cumin, salt and tomatoes. Taste and adjust seasoning if necessary; for more heat, add the optional red pepper flakes. (If the dip seems too thick, you can thin it out with a bit more half & half or some milk.) Transfer to bowl and serve hot with tortilla chips. If the dip cools while you're serving it, you can reheat it in the microwave; just stop and stir at short intervals so it reheats evenly.
- Note: The queso can be made ahead of time and reheated on the stovetop. If it's too thick, add a bit of half and half or milk to thin it out.
- Note: If you touch the seeds of the jalapeño pepper, just be sure to wash your hands well and avoid touching your eyes.
Nutrition Facts : ServingSize 1/4 cup, Calories 253, Fat 21g, Carbohydrate 8g, Protein 10g, SaturatedFat 13g, Sugar 1g, Fiber 1g, Sodium 276mg, Cholesterol 64mg
CHILI CON QUESO
If you're a University of Oklahoma alumnus you've probably sat down at The Mont for a drink and a generous helping of the restaurant's famous four-cheese queso dip. The restaurant is currently owned by three alumni and the dip (which inspired this recipe) is loaded with pico de gallo and chunks of browned sausage. It's the perfect snack for tip-off or half-time.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 10 to 12 servings (about 3 cups)
Number Of Ingredients 15
Steps:
- Combine the processed cheese, Cheddar, Monterey Jack and mozzarella in a medium bowl. Set aside.
- Heat the oil in a medium saucepan over medium heat. Add the sausage and cook, breaking it into very small pieces with a wooden spoon, until browned and cooked through, about 5 minutes. Transfer the sausage with a slotted spoon to a plate, leaving the drippings in the pan.
- Add the jalapeno to the drippings and cook, stirring, until softened, about 2 minutes. Sprinkle the flour into the pan and cook, stirring, until lightly toasted, 1 to 2 minutes. Add the chili powder and cumin and stir until well incorporated with the flour mixture, about 30 seconds longer. Slowly pour in the milk and cook, whisking frequently, until smooth and slightly thickened, about 5 minutes. Add the cheese mix a handful at a time. Cook, whisking until smooth. You can add the next handful once the previous handful has melted about halfway.
- Remove from the heat and stir in the browned sausage, pico de gallo and 1/2 teaspoon salt. Taste and adjust the seasonings and heat with additional salt and hot sauce. Serve warm with chips for dipping and extra pico de gallo on the side.
SLOW-COOKER CHILE CON QUESO
Provided by Katie Lee Biegel
Categories appetizer
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Brown the beef in a large skillet over medium-high heat, 10 to 15 minutes. Add the chili powder and garlic powder and stir to combine. Add 1/4 cup water and let simmer until evaporated.
- Transfer the beef to a slow cooker. Stir in the cheese and salsa. Cover and let cook on high until melted, about 1 hour.
- Serve with tortilla chips.
CHILE CON QUESO
Provided by Food Network
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
CHILE CON QUESO
Steps:
- Preheat the oven to 350 degrees. To prepare the Chile con Queso, mix the cheese and Roasted Jalapeno Salsa in a cazuela or an ovenproof serving dish and bake until the cheese has melted, about 10 minutes. Serve immediately.
- In a cast iron skillet, over a very high heat, char the onion slices and remove. Toast the garlic, remove and peel. Add 2 tablespoons of the olive oil to the skillet and sear the chilies until charred. Add the remaining oil, the oregano, lime juice, and salt ingredients and cook 1 minute. Place all the ingredients in a food processor fitted with a metal blade. Process until they are roughly chopped but smooth.
- Preheat the oven to 325 degrees F. In a medium saucepan, mix the brine: salt, cayenne, lime juice, water and oil. Warm over a low heat and whisk thoroughly. Cut the stale tortillas into strips or wedges. (If the tortillas are fresh, dry them by spreading them on a baking sheet and letting them sit out, room temperature, for 1 hour or more.) Briefly dip the tortilla pieces into the brine, then shake off the excess water. (A longer soaking in the brine will make the tortillas take on a more pronounced flavor.) Spread the prepared tortilla chips in a single layer on a baking sheet. Bake, turning occasionally, until they are crisp and golden brown, about 12 to 15 minutes.
AUTHENTIC CHILE CON QUESO
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
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
CHILI CON QUESO
Years ago, my husband invented this gooey cheese dip. I may be biased, but I have to say it's excellent. If you like heat, rev it up with finely chopped jalapenos. -Patricia Leinheiser, Albuquerque, New Mexico
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 24 servings (2 tablespoons each).
Number Of Ingredients 10
Steps:
- In a saucepan, heat butter over medium-high heat; saute onion and garlic until tender. Add chilies; cook and stir 5 minutes. In a small bowl, mix cornstarch and milk until smooth; stir into onion mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes., Reduce heat to low; gradually stir in cheeses, adding in small amounts and allowing cheese to melt between additions. Serve warm with chips. If desired, top with tomato and jalapeno.
Nutrition Facts : Calories 95 calories, Fat 7g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 155mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
JEANNE'S CHILI VERDE
This is a great recipe to have expecially in cooler weather. It can be served with refried beans, spanish rice and hot flour tortillas or spooned onto a flour tortilla and rolled into a burrito to eat on the go. I get asked to make this for friends when the weather starts cooling off.
Provided by Jeanne Benavidez
Categories Other Soups
Time 4h
Number Of Ingredients 16
Steps:
- 1. Season cubed meat with garlic salt and black pepper.
- 2. Place meat in large bowl and add flour. Mix until meat is coated with flour.
- 3. Add oil in a large stew pot and heat. Add meat and flour to hot oil and brown the meat on all sides.
- 4. Add chicken broth, salt and black pepper to taste. Be sure to use a wooden spoon to scrape the bottom of the pan and stir this mixture well. Cover and simmer one hour over low heat.
- 5. Add the coriander, comino, diced green chilies and one coarse-chopped onion to meat along with enchilada sauce and a little water or chicken broth if needed. You want a gravy-like thickness to the broth. Cover and simmer another 1½ hours.
- 6. Add the garlic and the other coarse-chopped onion to the pot along with the diced potatoes. Add a little more water if needed, cover and simmer another ½ hour.
- 7. When meat is falling-apart tender, serve with sides of beans, Spanish rice and hot flour tortillas.
ANNE'S CHICKEN CHILAQUILES ROJAS
One of my favorite comfort foods from growing up in Tucson. It's great for a potluck or party and you'll get lots of compliments from your guests! This is a "roja" version but there is a "verde" style, too. Both are great and can be made hot or mild depending upon your heat tolerances or preferences. Serve with your favorite salsa, if desired.
Provided by Dylan's Nana
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large (10x15-inch) casserole dish.
- Combine drained tomatoes and chipotle chiles in adobo in a blender and puree until smooth.
- Heat oil in a large skillet over medium heat. Saute onion in hot oil until brown, 5 to 7 minutes. Add garlic and saute 1 minute more. Add pureed tomato-chile sauce and simmer until mixture starts to thicken. Pour in chicken broth and stir in cumin, oregano, and salt; let simmer until mixture thickens. Remove from heat.
- Mix tortilla chips and tomato-chile sauce, folding carefully to cover chips completely. You may have to do this in 2 batches.
- Cover the bottom of the casserole dish with half of the chip/sauce mixture. Sprinkle a layer of Mexican cheese and cotija cheese over top. Add shredded chicken to cover all of the chips and cheese. Season chicken with salt and pepper, then sprinkle with 1/2 of the green onions and 1/2 of the cilantro. Spoon 3/4 of the sour cream evenly over top. Spread with the remaining tortilla mixture then top with remaining Mexican and cotija cheeses. Cover with aluminum foil.
- Bake in the preheated oven until mixture is bubbly and cheese is melted, 35 to 45 minutes. Remove from the oven and let sit for 5 minutes. Serve with sour cream, green onions, and cilantro.
Nutrition Facts : Calories 601.4 calories, Carbohydrate 37.7 g, Cholesterol 99.9 mg, Fat 37.6 g, Fiber 3.9 g, Protein 30.1 g, SaturatedFat 14.7 g, Sodium 900.4 mg, Sugar 3.4 g
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