QUESO FONDUE
Provided by Bobby Flay
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 425 degrees F.
- Rub the poblano and jalapeno chiles with oil and sprinkle with salt and pepper. Place on a sheet pan and roast, turning a few times, until golden brown and blistered all over, about 15 minutes for the jalapeno and 25 minutes for the poblanos. Remove to a bowl, cover with plastic wrap and let steam for 10 minutes. Remove the skin and seeds and dice or slice.
- Meanwhile, melt the butter in a medium Dutch oven over medium heat, then add the flour and whisk until smooth and the raw flour taste has cooked out, about 2 minutes.
- Slowly whisk in the hot milk, then bring to a boil, reduce to a simmer and cook, whisking constantly, until the mixture begins to thicken, about 7 minutes. Season with salt and pepper and the chile de arbol.
- Reduce the heat to low and begin adding the cheese a handful at a time, whisking until smooth. Taste for seasoning and fold in some of the diced chiles. Pour into a fondue pot.
- Mix the remaining diced chiles with the Pickled Red Onions and cilantro and top the queso with the mixture. Serve with tortilla chips, tortillas or radishes.
- Saute the onions in 1 tablespoon oil in a saute pan over medium-low heat until soft.
- Meanwhile, place the vinegar, sugar, peppercorns, thyme sprigs and 1/4 cup oil in a noncorrosive saucepan and bring to a boil. Add the onions to the hot liquid and simmer for 5 minutes. Remove the pot from the heat and allow the onions to steep for at least 2 hours, or up to overnight. (If steeping overnight, transfer to a bowl and cover.) When ready to serve, drain the liquid and top with chopped thyme.
GRILLED POBLANO QUESO DIP
With peppers aplenty coming in the garden right now, I was thinking of ways to use them and this idea hit me. I am amazed how this turned out! This dip is mild, delicate, complex, and absolutely delicious!
Provided by Erica Schwarz
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat an outdoor grill for high heat (400 degrees F -200 degrees C) and lightly oil the grate.
- Lightly spray or brush poblano peppers with olive oil. Cook peppers on the preheated grill, turning every couple minutes, until charred and softened, 5 to 8 minutes.
- Remove peppers from the grill and place in a large resealable plastic bag to steam, about 15 minutes. Peel off the charred skins. Discard seeds and chop peppers.
- Melt butter in a saucepan over medium-high heat. Add flour and cook, stirring, about 1 minute. Add onion and cook for 1 minute more. Whisk in milk slowly and cook, stirring constantly, until slightly thickened, 3 to 5 minutes. Reduce heat to low and add Monterey Jack cheese, cream cheese, salt, paprika, pepper, red pepper flakes, and cayenne; whisk until the cheeses have melted and are blended in, about 5 minutes. Stir in chopped poblano peppers.
Nutrition Facts : Calories 495.4 calories, Carbohydrate 39.2 g, Cholesterol 32.9 mg, Fat 34 g, Fiber 3.8 g, Protein 10.6 g, SaturatedFat 9.9 g, Sodium 614.7 mg, Sugar 2.7 g
POBLANO QUESO DIP
Creamy poblano queso dip, studded with flavorful roasted poblano peppers, is pleasantly spicy but not fiery. Enjoy it as a dip or a topping for tacos or nachos.
Provided by Rachel Gurk
Categories Dips & Spreads
Time 35m
Number Of Ingredients 13
Steps:
- Roast the poblano peppers, if you haven't already done that.
- In a medium sized skillet, heat butter and oil over medium heat. When butter is melted, add onions and cook for 3-4 minutes or until translucent. Add peppers and garlic and cook, stirring, for 2 minutes or until fragrant.
- Add flour, chili powder, and cumin, and cook for 2-3 minutes while stirring constantly.
- Slowly add milk while stirring constantly. Add chili powder and cumin. Cook for 4-5 minutes, stirring frequently, until thickened.
- Reduce heat to low and stir in cheddar and cream cheese until melted. Stir in cilantro.
- Serve warm with chips.
Nutrition Facts : ServingSize 1 /4 cup, Calories 171 kcal, Carbohydrate 6 g, Protein 7 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 38 mg, Sodium 169 mg, Fiber 1 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 5 g
QUESO DIP
This easy, creamy, and spicy queso dip is so simple to make, you'll serve it at every football party or friendly get together from today until the end of time. It's that good! The secret to a creamy luscious queso? Cream cheese. Now go get some chips! Your dip is waiting!
Provided by Marta Rivera
Categories Appetizer Snack Dip
Time 40m
Yield 3 cups
Number Of Ingredients 16
Steps:
- Top and serve: Once the vegetables are fully incorporated and warmed through, about 5 minutes, transfer the queso to a slow cooker. You can also serve it straight from the pan. Top with a generous serving of pico de gallo accompanied by warm corn tortilla chips or pretzel bites.
- Thin as needed: The queso will thicken as it sits. If you find it's getting too thick, whisk in a couple of tablespoons of whole milk to thin it. Serve it straight from the pan kept over low heat on your stove or transfer the queso to a slow cooker set on warm. Stir the queso frequently to prevent a skin from forming on the surface of the dip.
QUESO POBLANO OR JALAPENO DIPPING SAUCE
All purpose cheese sauce: it can be a dip with tortilla chips, pretzels or on Nachos on Philly Cheese Steak or as a Cheese Whiz substitute. You can also replace the Poblano's with Jalepenos, or any other chili type pepper you like.
Provided by BBCFan
Categories Spreads
Time 10m
Yield 1 jar of dip
Number Of Ingredients 7
Steps:
- Melt the butter in a medium saucepan over medium heat.
- Add the flour and cook 1 minute.
- Whisk in the milk and cook until slightly thickened.
- Remove from heat and stir in the cheese, chiles, and season with salt and pepper, to taste.
- Place the sauce into a bowl and sprinkle with chopped poblano.
UNCLE BILL'S CREAMY MUSTARD /JALAPENO DIPPING SAUCE
After numerous attempts to make a tasty, with a bit of heat and bite using Jalapeno peppers, I finally developed what I consider a great sauce. This sauce is great with a steak, chicken or pork chops. The preparation of the sauce is very simple.
Provided by William Uncle Bill
Categories Sauces
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 11
Steps:
- Process all ingredients in a blender or food processor until smooth, about 2 minutes.
- Store in glass jar with lid in the refrigerator until ready to use.
- Use as required for dipping or as a sauce, spread over your selected food item.
- To give this a curry flavor, add 2 teaspoons of your favorite curry powder.
Nutrition Facts : Calories 906.3, Fat 69.2, SaturatedFat 13.6, Cholesterol 71.1, Sodium 3818.2, Carbohydrate 65.4, Fiber 4.3, Sugar 26.1, Protein 14.1
QUESO CHEESE SAUCE
This queso isn't so much a dip as it is a sauce. I use this to top my burritos, empanadas "Recipe #251992" and enchiladas. I also pour this cheese sauce all over my rice and beans, too!! Enjoy!
Provided by KPD123
Categories Sauces
Time 5m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a small saucepan over medium heat.
- Whisk in flour and cook for about 1 minute.
- Whisk in milk gradually until incorporated.
- Gradually stir in cheese until melted.
- Season with cumin, salt and pepper to taste.
POBLANO QUESO DIP
Queso is Spanish for cheese; queso dip is essentially a spicy cheese dip. Great as a quick appetizer when entertaining, delicious after school snack, or a dip-able game-day treat.
Provided by Mary Jenny
Categories Spreads
Time 15m
Yield 20 , 20 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan over medium heat, melt the butter. Add garlic and peppers; sauté until tender, about 2 minutes. Add white wine and bring to a simmer. Add the cheeses and stir until melted. Season to taste. Serve warm with Piller's Pepperoni Minis.
- Refrigerate any leftover dip for up to 24 hours. Reheat and serve hot over baked potatoes or cooked pasta with sliced Piller's Pepperoni Minis.
- More information and recipe ideas are available online at pillers.com.
Nutrition Facts : Calories 100.1, Fat 7.1, SaturatedFat 4.4, Cholesterol 23.2, Sodium 269.2, Carbohydrate 1.2, Fiber 0.1, Sugar 0.4, Protein 5.7
CREAMY JALAPENO DIPPING SAUCE
For those who love spicy appetizers! I usually have no use for any of the usual dips that are served with spicy appetizers like chicken wings. Sour cream takes the edge off the spice (which for me is defeating the purpose) but this dip is one that I can enjoy because it accents the heat as opposed to just reducing it. Sure the sour cream still reduces the bite but it has a unique kick of its own now! Bring it on!
Provided by Nurbel
Categories Sauces
Time 3m
Yield 1 bowl of dipping sauce
Number Of Ingredients 5
Steps:
- In a small bowl, combine all ingredients.
- Stir until smooth.
- Serve with spicy wings or other favorite appetizer as a dip.
THE BEST QUESO CHEESE SAUCE
Super easy and delicious. Recipe courtesy of www.aspicyperspective.com. I doubled the recipe, and I added quite a few more jalapenos, but I'll post it as written.
Provided by AmyZoe
Categories Cheese
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place a medium pot over medium heat. Add the butter, shallots, garlic, and jalapeno.
- Saute for 3 to 4 minutes to soften, then add the half and half and chipotle peppers.
- Whisk in the cornstarch. Allow the mixture to come to a simmer, so the half and half can scald (not necessary with evaporated milk) then lower the temperature to medium-low.
- Stir in the cream cheese and mustard.
- Slowly start adding the shredded cheese.
- Stir and add by the handful, until the sauce comes together. if you prefer your cheese sauce a little thinner, add an extra splash of half and half. Serve immediately, or keep warm in a slow cooker or fondue pot.
Nutrition Facts : Calories 406.2, Fat 34.3, SaturatedFat 21.2, Cholesterol 108, Sodium 476.4, Carbohydrate 7.8, Fiber 0.4, Sugar 1.9, Protein 17.6
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- Finely chop 1/2 onion. Saute the onion in some oil over medium heat. Once softened add 3 cloves minced garlic cloves and cook for 30-60 seconds.
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- Time to do a little knifework: Peel and finely chop 1 small onion. Peel 3 garlic cloves. Finely chop ⅓ cup pickled jalapeños.
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