Blue Goose Salsa And Chile Con Queso Recipes

AUTHENTIC CHILE CON QUESO

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.

CHILE CON QUESO

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.

SALSA DI QUESO

Steps:

• Preheat broiler. Spread a sheet of aluminum foil over broiler pan, place the tomatoes and jalapenos on it and broil. Turn occasionally. Remove the jalapenos after about 10 minutes, when the skins are browned and blistered, and place in a plastic bag. The tomatoes will take an additional 10 to 15 minutes until the skins are blackened and the tomatoes are softened. Remove to a plate to cool.
• When tomatoes and jalapenos are cool enough to handle, rub off the skins, remove the stems, and put the flesh and juices in a food processor or blender. Be careful peeling the jalapenos and wash hands thoroughly after handling. Blend or pulse jalapenos and tomatoes until coarsely chopped. Set aside.
• Pour olive oil into a large heated skillet or saucepan over low heat. Add the onion and garlic and cook, stirring occasionally, until softened but not browned, about 10 minutes. Pour in tomatoes and jalapeno mixture and salt, stir and cook for 10 minutes, stirring occasionally.
• Stir in cheese and cook 5 minutes, stirring frequently to incorporate the cheese as it melts. Pour into a bowl and serve immediately with tortilla chips or scoop up with heated fresh corn tortillas.

BLUE GOOSE SALSA AND CHILE CON QUESO

Steps:

• The Salsa.
• Place the tomatoes and the jalapenos on a baking sheet and broil on each side for a total of about 15 minutes until cooked.
• Allowing them to turn a little black will add a smokier taste. This is the step that can also be done on your barbeque grill.
• Place the cooked tomatoes and jalapenos in the blender along with the garlic cloves.
• You may have to add tomatoes to blender a few at a time depending on size of the cup and tomato size.
• Pour blender contents into a large mixing bowl. Stir in onion and cilantro. Add salt to taste.
• The Chile Con Queso.
• Start by heating the milk and salsa over medium heat.
• Slowly stir in cubed cheese.
• Stir continuously until all cheese is melted.