Tex Mex Queso Corn Dip Food
QUESO
Queso, a popular Tex-Mex dip made with processed American cheese and canned tomatoes, was inspired by chile con queso, a Mexican dip of melted cheese and chiles that made its way to the United States in the 1930s and '40s. As the two-ingredient Americanized adaptation gained popularity, supermarkets began placing Ro-tel canned tomatoes near shelf-stable Velveeta cheese, and queso became mainstream. Purists will argue that any ingredient beyond American cheese and spicy diced tomatoes is unnecessary, but you can customize this recipe by adding any combination of black beans, scallions, cilantro, garlic, cumin, red-pepper flakes, oregano, lime zest or juice.
Provided by Alexa Weibel
Categories snack, dips and spreads, appetizer
Time 20m
Yield 6 cups
Number Of Ingredients 13
Steps:
- Roughly chop the processed cheese into 1-inch cubes, then add to a medium saucepan. Stir in the tomatoes and their juices, plus 2/3 cup water, then heat over medium-low, stirring frequently, until cheese is melted and mixture is creamy, 5 to 7 minutes. You can stop here, and serve immediately with chips, or proceed to Step 2, if you're feeling extra.
- Stir in any combination of desired additions: black beans, scallions, cilantro, garlic, cumin, red-pepper flakes, oregano, and lime zest and juice. Heat over low, stirring occasionally, until warmed and flavors meld, about 5 minutes. If you like some extra heat, stir in chipotle chiles en adobo. Season to taste with salt, and additional red-pepper flakes, if desired, and serve immediately. (You could also keep your queso in a slow-cooker on a low setting, stirring occasionally, to keep it molten.) Mixture will keep refrigerated for up to 1 week.
TEX-MEX QUESO CORN DIP
Very easy to make. Great for parties or tailgating. Serve chilled with corn chips or tortilla chips. Instead of mayo, this version uses cream cheese for that extra cheesy taste.
Provided by DZ_USA
Categories Cheese
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- 1. Let cream cheese come to room temperature.
- 2. Combine cream cheese with sour cream and seasoning salt; mix well.
- 3. Stir in remaining ingredients including 1 cup of the shredded cheese.
- 4. Top with the remaining reserved 1/4 cup shredded cheese.
Nutrition Facts : Calories 240.8, Fat 22, SaturatedFat 13.9, Cholesterol 62.9, Sodium 502.8, Carbohydrate 3.9, Fiber 0.4, Sugar 1.1, Protein 7.7
REAL DEAL TEX-MEX QUESO
This is a real Tex-Mex queso. It has been passed down for many years. If you are looking for restaurant-quality queso then you have found it. Serve queso dip with tortilla chips.
Provided by nocode101
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 50m
Yield 18
Number Of Ingredients 11
Steps:
- Melt butter in a saucepan over medium heat and add onion, green bell pepper, celery, jalapeno peppers, and green onions. Cook, stirring occasionally, until soft and slightly brown, about 5 minutes. Stir in flour until combined.
- Reduce heat to low and add processed cheese food, pepper Jack cheese, milk, and heavy cream to the saucepan. Stir continuously until cheese is melted, about 10 minutes.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 6.2 g, Cholesterol 57.1 mg, Fat 17 g, Fiber 0.6 g, Protein 9.4 g, SaturatedFat 10.5 g, Sodium 462.1 mg, Sugar 2.9 g
TEX MEX CORN DIP
This dip never last long at parties. Everyone always raves about it. It has a unique flavor and taste even better the next day.
Provided by Erin Crable
Categories < 15 Mins
Time 10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in large bowl and mix.
- Serve with tortilla chips.
Nutrition Facts : Calories 303.8, Fat 20.7, SaturatedFat 9, Cholesterol 40, Sodium 730.4, Carbohydrate 24.2, Fiber 0.3, Sugar 1.9, Protein 9
TEX MEX CORN DIP
This hearty dip is creamy and cheesy with the right amount of smokiness from the roasted corn and bell pepper.
Yield 10 servings
Number Of Ingredients 6
Steps:
- Blend together the first five ingredients.
- Fold in the roasted corn.
- Garnish with additional chives and enjoy with corn chips!
Nutrition Facts : Calories 105 calories
MONTEREY LITTLE MEXICO TEX-MEX QUESO
You can recreate Monterey's Tex-Mex Queso at home.
Provided by Stephanie Manley
Categories Appetizer
Time 20m
Number Of Ingredients 6
Steps:
- Place the chopped onion, thinly sliced celery, and diced peppers in a sauté pan over medium heat.
- Add two tablespoons of butter and sauté until the onions are translucent.
- Add American cheese and milk.
- Reduce heat to medium-low and cook, stirring frequently, until the cheese is melted.
Nutrition Facts : Calories 226 kcal, Carbohydrate 4 g, Protein 9 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 57 mg, Sodium 874 mg, Sugar 2 g, ServingSize 1 serving
TEX-MEX DIP
Sit back and relax with your family while enjoying this creamy dip. Colorful and festive, it's easy to put together ahead of time, which makes it perfect for game day. - Mary Anne McWhirter, Pearland, Texas
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Spread bean dip on a 12-in. serving plate. In a small bowl, mash avocados with lemon juice, salt and pepper; spread over bean dip. Combine the sour cream, mayonnaise and taco seasoning; spread over the avocado layer. Sprinkle with cheese, olives, onions and tomato. Serve with tortilla chips.
Nutrition Facts : Calories 360 calories, Fat 30g fat (11g saturated fat), Cholesterol 47mg cholesterol, Sodium 878mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 3g fiber), Protein 9g protein.
TEX-MEX CORN
Provided by Food Network Kitchen
Time 25m
Yield 4 ears of corn
Number Of Ingredients 0
Steps:
- Pull back the husks from 4 ears of corn and remove the silk; sprinkle with 1 teaspoon chili powder. Cover with the husks and grill, turning, about 20 minutes. Fold back the husks and spread with a mixture of 1/2 cup mayonnaise and 1 teaspoon chili powder. Sprinkle with grated cheddar and crumbled bacon.
CORN DIP
Fresh roasted corn is the star of this creamy, cheesy Corn Dip, laced with cumin, a touch of jalapeño, and fresh cilantro. Served chilled with tortilla chips, it's a perfect appetizer or snack for any summer cookout or get-together!
Provided by Samantha Skaggs
Categories Appetizer
Time P1DT10m
Number Of Ingredients 9
Steps:
- In a large bowl, combine corn, sour cream, mayonnaise, cheese, jalapeños, cilantro, cumin, garlic salt, and black pepper. Stir until well mixed. Refrigerate for at least 4 hours (preferably 8 hours to overnight) to allow flavors to blend. Serve with tortilla chips or corn chip scoops.
Nutrition Facts : Calories 230 kcal, Carbohydrate 12 g, Protein 7 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 388 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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- In a 12-inch cast-iron skillet or non-stick skillet, heat oil over medium-high heat and saute the chiles and onion with the chorizo, until vegetables are soft and chorizo is cooked, about 5 minutes.
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