Pepperoni Queso Recipes

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PEPPERONI QUESO



Pepperoni Queso image

Pepperoni Queso Dip is a perfect recipe for game day or as a party appetizer.

Categories     snack

Time 20m

Yield 6-8 servings

Number Of Ingredients 9

1 tbsp. vegetable oil
1 small onion, diced
1 4-ounce can chopped green chiles
1/2 10-ounce can diced tomatoes with green chiles
8 oz. processed cheese (such as Velveeta), cubed
8 oz. cheddar cheese, shredded
1 small jalapeño pepper, diced
1/2 c. sliced pepperoni, chopped
Soft pretzel bites, for serving

Steps:

  • Heat the oil in a saucepan over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the canned chiles and tomatoes and bring to a simmer.
  • Reduce the heat and stir in the processed cheese until smooth. Off the heat, stir in the cheddar until melted. Stir in the jalapeño and half the pepperoni. Garnish with the remaining pepperoni. Serve with pretzel bites.

BASIC PEPPERONI PIZZA AND FOUR CHEESE PIZZA



Basic Pepperoni Pizza and Four Cheese Pizza image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h40m

Number Of Ingredients 31

1 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil, plus more for oiling bowl
1/2 to 3/4 cup store-bought or homemade Pizza Sauce, recipe follows
12 ounces fresh mozzarella, sliced thin
1 cup pepperoni pieces
2 tablespoons olive oil
Salt and pepper
One 3.5-ounce jar pesto
12 ounces fresh mozzarella, sliced thin
4 ounces fontina, grated
4 ounces goat cheese, crumbled
1/4 cup grated Pecorino Romano
1/4 cup olive oil
5 cloves garlic, finely minced
1 pint red grape tomatoes, halved lengthwise
1 pint yellow grape tomatoes, halved lengthwise
1 tablespoon balsamic vinegar
16 fresh basil leaves, chiffonade, plus more if needed
Salt and pepper
1 to 2 tablespoons olive oil
3 cloves garlic, minced
1 medium onion, chopped finely
1/2 cup chicken broth
Three 15-ounce cans crushed tomatoes
Salt and pepper
Salt and pepper
Pinch sugar
1 teaspoon dried oregano
8 to 10 fresh basil leaves, chopped

Steps:

  • For the pizza dough: Sprinkle the active dry yeast over 1 1/2 cups of warm--not lukewarm--water.
  • In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined.
  • Coat a separate mixing bowl with a light drizzle of olive oil and tip the dough in. Form a ball and toss to coat the dough ball in the olive oil. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or up to 3 or 4 days refrigerated.
  • Preheat the oven to 500 degrees F.
  • To prepare the dough for the pizza assembly: Divide the dough into two equal parts. Roll out one part as thinly as possible and place on a baking sheet. Repeat with the second piece of dough.
  • For the basic pepperoni pizza: Spread the sauce over the pizza base. Top with the sliced mozzarella and pepperoni.
  • For the four cheese pizza: Drizzle on the olive oil and sprinkle on some salt and pepper. Pour the jar of pesto onto the dough and spread evenly. Add the mozzarella, fontina, goat cheese and Pecorino Romano.
  • Bake both pizzas until the crusts are golden and the cheese is bubbly, 12 to 15 minutes.
  • For the tomato basil salad: While the pizzas are baking, heat the olive oil over medium-high heat in a small skillet. Add the garlic and stir, lightly frying for about a minute and removing it from the heat before the garlic gets too brown (it can be golden). Pour it into a mixing bowl and allow to cool slightly. Add the tomatoes, balsamic, basil and some salt and pepper to the bowl. Toss to combine, and then taste and add more basil if needed, and more salt if needed. Set aside.
  • Top the four cheese pizza with the tomato basil salad. Cut the pizzas into slices and serve.
  • Add a tablespoon or so of olive oil into a hot pan over medium-high heat. Throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Add the dried oregano and basil. Reduce the heat to low and simmer for 30 minutes.

4 CHEESE PEPPERONI PIZZADILLA



4 Cheese Pepperoni Pizzadilla image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 14

1 tablespoon salted butter
1 tablespoon olive oil
Two 10-inch flour tortillas
One 14-ounce jar pizza sauce
3/4 cup shredded provolone
3/4 cup shredded fontina cheese
1 1/4 cups shredded mozzarella
2 tablespoons grated Parmesan
1 teaspoon dried oregano
1/4 red bell pepper, seeded, halved crosswise and cut into very thin strips
1/4 small red onion, sliced into very thin half-moons
15 pepperoni slices
2 tablespoons Kalamata olives, pitted and halved
1/8 cup torn fresh basil leaves

Steps:

  • Preheat the broiler.
  • Heat the butter and oil in a large, oven-safe skillet over medium-high heat. Place one flour tortilla in the skillet. Spread a few tablespoons pizza sauce on the tortilla, leaving a little room around the edges. Sprinkle half of the provolone and half of the fontina over the sauce. Sprinkle a third of the mozzarella next, followed by 1 tablespoon Parmesan and 1/2 teaspoon oregano.
  • Top with the second tortilla and press it down gently. Once the underside is perfectly toasted, carefully flip the quesadilla to the other side.
  • Spread a few more tablespoons pizza sauce on the toasted side of the tortilla, being sure to leave a little bit of the edges exposed so it looks like a pizza. Sprinkle with another third of the mozzarella and the remaining provolone, fontina, Parmesan and oregano.
  • Arrange the red bell pepper and red onion on top of the cheeses like you would on a pizza. Do the same with the pepperoni slices and the olives. Top with the remaining mozzarella.
  • Transfer the pan to the broiler and let cook to melt the cheese on top, about 2 minutes. Carefully transfer the pizzadilla to a cutting board using a large spatula or two smaller spatulas.
  • Warm up the remaining pizza sauce and serve in a bowl for dipping. Cut the pizzadilla into wedges and garnish with the torn basil.

PEPPERONI PIZZA QUESO



Pepperoni Pizza Queso image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 19

2 tablespoons vegetable oil
1 small yellow onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
One 10-ounce can diced tomatoes with green chiles
One 4.5-ounce can chopped green chiles
8 ounces processed cheese, cubed
4 ounces Cheddar cheese, shredded
4 ounces mozzarella, shredded
4 ounces fontina, shredded
2 ounces Parmesan cheese, grated
Whole milk, as needed
1 teaspoon fresh oregano, torn `
1 small jalapeno pepper, diced
1 cup sliced pepperoni, chopped
2 Roma tomatoes, small dice
2 tablespoons fresh basil leaves, torn
Pizza-flavored chips, for serving

Steps:

  • Heat the oil in a saucepan over medium heat. Add the onion and peppers and cook, stirring, until softened, about 5 minutes. Add the canned tomatoes and green chiles and bring to a simmer. Reduce the heat and stir in the processed cheese until smooth. Remove the pan from the heat and stir in the Cheddar, mozzarella, fontina and Parmesan until melted. If it is too thick, add room temperature milk to thin it out; if milk is needed, add it slowly, stirring in between additions to make sure you achieve the desired consistency.
  • Stir in the oregano, most of the jalapeno (saving a pinch or two for garnish), 3/4 cup of the pepperoni and half of the tomatoes.
  • Transfer the queso to a serving dish. Garnish with the remaining pepperoni, jalapenos, and tomatoes, as well as the basil leaves. Serve with pizza-flavored chips.

THE NEW QUESO



The New Queso image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h5m

Yield 6 servings

Number Of Ingredients 12

8 Anaheim chiles
4 jalapenos
8 ounces bacon, finely diced
8 ounces chorizo, crumbled
2 tablespoons minced garlic
1 large onion, diced
One 28-ounce can diced tomatoes and green chiles, such as Rotel
2 pounds processed cheese, such as Velveeta, cubed
8 ounces pepper jack cheese, shredded
Two 12-ounce cans evaporated milk
2 tablespoons chopped fresh cilantro
Tortilla chips, for serving

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.

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