CHILI CON QUESO EL DORADO
Used as a dip or a sauce on burgers, chicken or pork, this creamy queso is spiced with chilies, chipotle peppers and hot pepper sauce. -Carolyn Kumpe, El Dorado, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onions in oil until tender. Add garlic; cook 1 minute longer. Add chilies and chipotle peppers; cook 2 minutes longer. Gradually stir in milk; heat through., Remove from the heat; stir in cheese until melted. Stir in the cilantro, salt and pepper sauce. Serve warm with tortilla chips.
Nutrition Facts : Calories 92 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 237mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
CHILE CON QUESO
A homemade queso that's rich, creamy, a little spicy and dangerously good!
Provided by Jennifer Segal
Categories Appetizers
Time 30m
Yield About 2 cups
Number Of Ingredients 13
Steps:
- Melt the butter in a medium saucepan over medium heat. Add the onions and jalapeños and cook, stirring frequently, until the onions are soft and translucent, about 5 minutes. Add the garlic and cook 30 seconds more. Add the flour and cook, stirring constantly, for about 1 minute.
- Add the half & half to the pot and whisk until the flour dissolves. Bring to a simmer and cook until thickened, a few minutes. Turn the heat down to low and gradually add the grated cheese, whisking and letting it melt as you go, until all of the cheese is incorporated. Add the cumin, salt and tomatoes. Taste and adjust seasoning if necessary; for more heat, add the optional red pepper flakes. (If the dip seems too thick, you can thin it out with a bit more half & half or some milk.) Transfer to bowl and serve hot with tortilla chips. If the dip cools while you're serving it, you can reheat it in the microwave; just stop and stir at short intervals so it reheats evenly.
- Note: The queso can be made ahead of time and reheated on the stovetop. If it's too thick, add a bit of half and half or milk to thin it out.
- Note: If you touch the seeds of the jalapeño pepper, just be sure to wash your hands well and avoid touching your eyes.
Nutrition Facts : ServingSize 1/4 cup, Calories 253, Fat 21g, Carbohydrate 8g, Protein 10g, SaturatedFat 13g, Sugar 1g, Fiber 1g, Sodium 276mg, Cholesterol 64mg
AUTHENTIC CHILE CON QUESO
This is a true chile con queso that can be eaten with tostadas or in a warm corn tortilla. This is not like the Americanized version of chili con queso that we have become used to that is a cheese dip, which I also love. This is the way my grandma used to make it. The great thing about this recipe is you can play with it and adjust it to your personal taste. If you like it cheesier add more cheese. You can't mess this up unless you burn it.
Provided by Melony1976
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 25m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 10.7 g, Cholesterol 11.2 mg, Fat 6.8 g, Fiber 1.7 g, Protein 4.8 g, SaturatedFat 2.6 g, Sodium 75.9 mg, Sugar 5.9 g
CHILI CON QUESO
Provided by Judy Gauchat
Categories Condiment/Spread Cheese Appetizer Super Bowl Vegetarian Hot Pepper Party
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- In a large skillet, melt the Crisco over low heat. Add garlic powder and Velveeta and Colby cheeses. Stir continuously over very low heat so the mixture doesn't burn. When cheese has melted, add green chilies and salsa, stirring to combine. Add evaporated milk and stir over low heat: DO NOT LET THE MIXTURE BOIL. Serve warm with tortilla chips or as a sauce on tacos or hamburgers.
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Cuisine MexicanTotal Time 15 minsCategory Appetizer, SauceCalories 224 per serving
- Melt the butter in a saucepan and add the flour. Cook over medium heat for 3 minutes, stirring constantly. Do not brown. Whisk in the cream. Cook over medium heat until thickened, stirring constantly, for 8 minutes.
- Remove from the heat and stir in the cheese. Season with salt. When the cheese has melted, stir in the remaining ingredients. Keep warm in a chafing dish or fondue pot.
- Serve this queso dip with corn chips or tortilla chips or as an accompaniment to Mexican dishes such as quesadillas, burritos, fajitas, our enchilada casserole.
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5/5 (7)Total Time 25 minsCategory Appetizer, Snack, SnacksCalories 114 per serving
- In a medium pot over medium-low heat, melt the butter. Add the onion, garlic, and salt and cook, stirring, until lightly browned.
- Once the liquid has evaporated, about 2 minutes more, add the flour and cumin and whisk into the butter mixture and cook until lightly browned, 30 seconds to 1 minute.
- Increase the heat to medium and slowly pour in the milk, whisking continually until sauce is thick enough to coat the back of a spoon, about 5 minutes.
- Lower the heat to medium-low and add the cheeses, a 1/3 of it at a time. Stir until cheese in incorporated before adding more cheese.
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