Dons Queso Dip Recipes

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DON PABLO QUESO DIP



Don Pablo Queso Dip image

Make and share this Don Pablo Queso Dip recipe from Food.com.

Provided by Diana Adcock

Categories     Cheese

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 cup onion, chopped
3 teaspoons butter
2 (10 ounce) cans Rotel tomatoes & chilies
1 (14 ounce) can stewed tomatoes, chopped
2 lbs Velveeta cheese
1 lb sharp cheddar cheese, cubed

Steps:

  • Saute onion in butter.
  • Add all the tomatoes and cook until thick.
  • Add cheeses and cook to thick and smooth, stirring often.
  • Refrigerate overnight.
  • Heat to eat.

DON'S QUESO DIP



Don's Queso Dip image

My dad started this recipe in our family. I grew up making it with my dad and after his death I have continued to make it. I have tweaked it to suit my family. Great to make for the Superbowl or a casual get together. All the spices are to taste. The measurements below are estimates, I rarely measure. Feel free to cut back on the Jalepeno if you don't like your food spicy. Also, instead of just plain ground beef, I have made it using left-over chili, just cut back on the spices then.Use more or less Milk to make cheese as thin/thick as you like, keep in mind the salsa will thin it out. You can use Pepper jack Velveeta if you cannot find the Mexican style. Also, leftover chili or 1/2 lb ground beef and 1/2 lb Chorizo instead of ground beef has had awesome results in my household, just cut back on seasonings. My mother likes to put this into a Crockpot to cook while she makes dinner.

Provided by Bekahbv

Categories     Cheese

Time 20m

Yield 4 soup bowls, 12 serving(s)

Number Of Ingredients 16

32 ounces Velveeta Mexican cheese, cut into small cubes
16 ounces Velveeta cheese, cut into small cubes
1/8 cup milk
1 (24 ounce) jar thick & chunky salsa
1 lb ground beef, browned, drained and rinsed with hot water
1 jalapeno, remove seeds, slice and dice
1 (7 ounce) can green chilies
1 -2 teaspoon paprika
1 -2 teaspoon cumin
1 -2 teaspoon coriander
1 -2 teaspoon chili powder
1 -2 teaspoon cayenne pepper
1 -2 teaspoon black pepper
1 -2 teaspoon garlic powder
1 -2 teaspoon Worcestershire sauce
2 (13 ounce) bags tortilla chips or 2 (13 ounce) bags Frito Scoops

Steps:

  • In a small saute pan, saute jalapeño until softened.
  • In a large pot, heat cheese and milk on medium-low heat, stirring constantly.
  • Once cheese is melted, slowly mix in salsa, jalapeño, green chilies and ground beef.
  • Mix in seasonings.
  • Enjoy with Chips.
  • I usually use a slice of Fresh lime to spice up the chips a little. Try it on one chip to make sure you like it.
  • If you are making it in the Crockpot, just through it all in and stir occasionally. Cook on Low.

DON PABLO'S QUESO DIP RECIPE



Don Pablo's Queso Dip Recipe image

Provided by á-174942

Number Of Ingredients 8

1 cups chopped onion more or less
depending on how well you like onions
3 tablespoons butter
2 cans Rotel diced tomatoes with green chilies (10 oz ea)
1 can stewed tomatoes - (14 1/2 oz) chopped
2 pounds processed cheese, such as Velveeta
1 pound sharp Cheddar cheese cubed
Corn chips, Triscuits or sliced vegetables for serving

Steps:

  • Saute onions in butter. Add tomatoes with chilies and stewed tomatoes; cook until thick. Add processed and cubed cheeses. Cook until thick and smooth, stirring often to keep from sticking. Refrigerate overnight. Heat to eat. Serve with corn chips, Triscuits or vegetables. This recipe yields ?? servings.

CHEF JOHN'S QUESO DIP



Chef John's Queso Dip image

I used to make something very similar to this queso dip at the Mexican restaurant I worked at in college, where we called it 'chili con queso.' At first I thought it could be thicker, but later I realized the saucy texture was the key to its addictive irresistibility. Instead of too much cheese piled up on your chip, we just get a beautiful, silky coating, and as soon as you finish one, you can't wait to dip another, and another, and another, until there are no chips left.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 30m

Yield 12

Number Of Ingredients 14

½ pound sharp white Cheddar cheese
1 tablespoon cornstarch
1 tablespoon butter
2 garlic cloves, minced
1 bunch scallions, thinly sliced, dark green parts set aside
1 teaspoon kosher salt, plus more to taste
¼ teaspoon ground dried chipotle pepper
½ teaspoon ground cumin
1 (4 ounce) can fire-roasted diced green chiles
½ cup seeded and diced Roma tomatoes
1 (12 ounce) can evaporated milk
¼ cup finely chopped cilantro
1 pinch cayenne pepper, or to taste
1 tablespoon diced Roma tomato

Steps:

  • Grate Cheddar cheese into a bowl. Sprinkle in cornstarch and toss to coat.
  • Melt butter in a saucepan over medium-high heat. Add garlic and light parts of the scallions. Sprinkle in salt, chipotle, and cumin. Cook and stir until fragrant, about 2 minutes. Add green chiles and 1/2 cup tomatoes; cook and stir for 2 minutes more. Pour in evaporated milk and bring to a boil. Add the Cheddar cheese and stir just until melted; immediately remove from heat.
  • Stir in cilantro. Season to taste, adding cayenne if desired. Garnish with reserved green onion parts and 1 tablespoon diced tomato.

Nutrition Facts : Calories 136 calories, Carbohydrate 6.1 g, Cholesterol 30.6 mg, Fat 9.5 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 5.9 g, Sodium 427.9 mg, Sugar 3.8 g

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