Bacon Queso Recipes

CHORIZO BACON QUESO

Steps:

• In a large skillet over medium heat, cook the bacon until crisp. Remove from pan and drain on paper towels. Set aside.
• Add chorizo to skillet, along with onions and garlic, and cook until no longer pink, breaking up as you cook. Drain grease from chorizo and set aside with bacon. Wipe out skillet.
• Add diced tomatoes, green chilies and Velveeta to skillet and cook until cheese is melted. Stir in shredded pepper jack cheese and evaporated milk and continue to cook and stir until cheese is completely melted and smooth.
• Return bacon and chorizo to skillet and stir to combine. Stir in cilantro and serve hot with tortilla chips.

BACON CHEESEBURGER QUESO DIP

Steps:

• 1. Cook and drain bacon; set aside.
• 2. In a large skillet over med-high heat, brown beef or ground turkey; drain the beef.
• 3. Then, saute diced onion in a large skillet until translucent.
• 4. In a large saucepan, melt Velveeta cheese, cream cheese, and 1/2 cup milk.
• 5. Stir over medium heat until melted. Add shredded Mexican cheese, beef (or turkey), tomatoes, and bacon. Mix until combined.
• 6. If too thick, add in a little more milk.

BACON QUESO FUNDIDO

Steps:

• Make It
• COOK bacon in skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Add chiles and garlic to skillet; cook and stir 3 min. or until tender.
• CRUMBLE bacon. Spread cream cheese onto bottom of 9-inch microwaveable pie plate; cover with half each of the bacon and chiles. Top with shredded cheese, remaining bacon and chiles.
• MICROWAVE on MEDIUM (50%) 4 to 6 min. or until cheese is melted and dip is heated through.

THE NEW QUESO

Steps:

• To roast the Anaheim chiles and jalapenos: Roast the chiles by using metal tongs to hold them one-by-one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow them to sweat for a good 20 minutes. Then use a knife to scrape off most of the blackened skin. Stem, seed and dice the chiles.
• In large pot over medium heat, add the bacon and chorizo. Cook until the fat has been rendered out, 10 to 15 minutes.
• Add the garlic and onion to a food processor and pulse until almost a paste.
• Drain off most of the fat from the bacon and chorizo, then add the garlic-onion puree to the pot and cook for 3 to 4 minutes.
• Pour the diced tomatoes and green chiles into the food processor and pulse slightly. Add to the pot, juice and all. Fold in the reserved diced chiles. Cook for 4 minutes. Slowly whisk in both cheeses and the evaporated milk. Cook for an additional 5 minutes to heat through, making sure to not scorch the bottom of the pot. Garnish with the chopped cilantro and eat from the pot with tortilla chips.