Melted Mexican Cheese Dip Food

QUESO DIP (MEXICAN CHEESE DIP)

Steps:

• Place cheese and cornflour in a bowl, toss to coat.
• Melt butter over medium heat in a large saucepan or small pot.
• Add garlic and onion, cook slowly for 3 minutes or until onion is translucent but not browned.
• Add tomato (including juices) and cook for 2 minutes until tomato is slightly softened.
• Add evaporated milk and cheese. Stir, then add chiles and Spices.
• Stir until cheese melts and it becomes a silky sauce.
• Add salt to taste - amount required depends on saltiness of cheese used - and stir through coriander.
• Stir in milk or water to adjust consistency (I use 2 tbsp) - the dip thickens when it cools, and milk can be added later to adjust to taste.
• Remove from heat. Serve warm or at room temperature - it will be soft and scoopable even when it cools.
• Store in the refrigerator. When refrigerated, it becomes the consistency of the cheese spread sold in jars that are not in the refrigerator section. Reheat in microwave and adjust consistency as desired with a tiny bit of milk. If you add too much, just put on stove again until it thickens.

MEXICAN QUESO DIP

Steps:

• Melt butter on low heat. Whisk in flour. Whisk for 2 minutes.
• Add grated Asadero Mexican Cheese or Queso Quesadilla cheese.
• Stir in 1 cup half and half. Whisk on low heat until cheese sauce is melted and mostly smooth.NOTE: Sauce may be lumpy until heated and melted. If it does not melt, turn up the heat a very little, whisk, and add in a splash of half and half until it is smooth.
• Remove from heat and keep stirring until smooth. More half and half may be added to thin out queso dip to desired texture.
• Stir in chopped green chiles, chopped jalapenos, diced tomatoes, minced garlic cloves, and cilantro.
• Pour into serving bowl and serve with tortilla chips or serve over your favorite Mexican dishes.
• NOTE: This recipe has been updated as of 3/2022 to reflect comments. It appears newer stovetops heat too high on low so a roux of flour and butter has been added to the recipe to fix it.

MELTED MEXICAN CHEESE DIP

Steps:

• In a large bowl, combine the cheese and flour.
• In a heavy-bottomed saucepan bring the beer to a boil; reduce heat and add in the cheese/flour 1/2 cup at a time, stirring constantly until the cheese is melted.
• Repeat with remaining cheese mixture, stir until thickened DO NOT BOIL.
• Stir in chiles, cilantro, jalapeno pepper and salt and pepper to taste.
• Immediately pour the mixture into a glass 8-inch baking dish.
• Drizzle with taco sauce.
• Serve immediately, or keep warm in oven.

CHEESE DIPPING SAUCE

Steps:

• In a medium-size saucepan, melt butter or margarine. Mix in flour and 1 teaspoon of salt. Stir continually until the mixture is simmering.
• Slowly pour milk into the mixture. Continue stirring over a medium heat until the mixture has thickened. Stir in cheese and mustard. Continue stirring until all of the cheese is melted and the dip is smooth. Serve warm after adding salt and pepper to taste.

MELTED CHEESE DIP WITH TORTILLA CHIPS

Steps:

• Place cheese in large bowl. Add flour and toss to coat. Bring beer to boil in heavy large saucepan. Reduce heat to low. Add 1 handful of cheese to beer; stir constantly until cheese melts. Repeat with remaining cheese; stir until thick and creamy (do not boil). Stir in cilantro and chilies. Season with salt and pepper. Pour into flameproof baking dish.
• If desired, preheat broiler. Broil cheese dip until top is golden, about 2 minutes. Set dish over candles or Sterno on serving table. Serve with tortilla chips.

MELTED CHEESE DIP (SALSA DE QUESO FUNDIDO)

Steps:

• Bring beer to boil in medium saucepan, reduce heat to low. Add cheese mixture, 1/2 cup at a time, stirring constantly until all cheese is melted. Repeat with the remaining cheese - but do not boil!
• Stir in the chiles, crushed garlic or garlic powder cilantro and seasoning. Pour into a warmed serving bowl.
• Before serving you can put the dip under a broiler to brown the top giving it a nice crust.
• Sprinkle with jalapenos and drizzle with taco sauce. Serve immediately with tortilla chips, or keep warm in an oven.

MEXICAN WHITE CHEESE DIP/SAUCE

Steps:

• Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately.

CHILE CON QUESO (MELTED CHEESE DIP)

Steps:

• In a 3-4 quart pan, combine oil and onion.
• Cook, stirring, over medium heat until onion is soft (about 7 minutes).
• Add chilies and cream.
• Cook, stirring, until hot.
• Reduce heat to low and add cheese, stirring until melted.
• Pour into a chafing or fondue dish over a low flame or into a dish on an electric warming tray (low setting).
• Offer with bell pepper strips and tortilla chips.

CHILE CON QUESO DIP (MEXICAN MELTED CHEESE DIP)

Steps:

• Heat oil in saucepan over medium heat. Add the chopped chile, minced onion, and chopped tomato and cook until softened, 5 minutes.
• Add chicken broth; bring to a boil. Reduce heat to low.
• Stir in package of shredded cheese. Stir until cheese melts.
• Serve immediately, or keep warm in the crockpot.
• Makes 1 3/4 cups.
• Serve with a bowl of chips (try blue corn chips).

MEXICAN CHEESE DIP

Steps:

• Fry sausage in skillet, and drain well.
• Cube Velvetta, and place in crock-pot.
• After cheese begins to melt, add salsa and sausage.
• Stir well; once all is melted and blended, place crock-pot on low to keep warm.