Quesocongouda Recipes

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QUESO



Queso image

A smooth and creamy queso is quintessential game-day food, so we took the classic recipe and kicked-it up a notch with jack and Cheddar cheeses. Enjoy it with tortilla chips or any of your favorite dippers for serving.

Provided by Food Network Kitchen

Categories     appetizer

Time 10m

Yield 10 to 12 servings

Number Of Ingredients 5

10 ounces processed block cheese, diced, such as Velveeta (see Cook's Note)
4 ounces Monterey jack cheese, coarsely shredded
2 ounces sharp Cheddar, coarsely shredded
One 10-ounce can diced tomatoes and green chiles, such as RoTel Original (see Cook's Note)
Tortilla chips, for serving

Steps:

  • Add the processed cheese, Monterey Jack, Cheddar and canned tomatoes (along with the juice) to a medium saucepan or 10-inch cast-iron skillet (see Cook's Note) and turn the heat to medium. Cook, stirring frequently with a rubber spatula, until all the cheese has melted and the queso is smooth, about 5 minutes. Serve immediately with tortilla chips.
  • To make the queso spicy, use hot diced tomatoes and green chiles, such as RoTel Hot, instead of the Original.
  • Processed block cheese is crucial due to its meltability and what it adds to the queso's texture. Do not try to substitute other cheeses.

QUESO



Queso image

Queso, a popular Tex-Mex dip made with processed American cheese and canned tomatoes, was inspired by chile con queso, a Mexican dip of melted cheese and chiles that made its way to the United States in the 1930s and '40s. As the two-ingredient Americanized adaptation gained popularity, supermarkets began placing Ro-tel canned tomatoes near shelf-stable Velveeta cheese, and queso became mainstream. Purists will argue that any ingredient beyond American cheese and spicy diced tomatoes is unnecessary, but you can customize this recipe by adding any combination of black beans, scallions, cilantro, garlic, cumin, red-pepper flakes, oregano, lime zest or juice.

Provided by Alexa Weibel

Categories     snack, dips and spreads, appetizer

Time 20m

Yield 6 cups

Number Of Ingredients 13

1 (2-pound) block processed American cheese, such as Velveeta
1 (10-ounce) can diced tomatoes with chiles, preferably Ro-tel brand
Tortilla chips, for serving
1 cup rinsed canned black beans
3/4 cup thinly sliced scallions (about 7 scallions)
1/2 cup chopped cilantro
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon red-pepper flakes, plus more to taste
1/4 teaspoon dried oregano, preferably Mexican oregano
1/4 packed teaspoon fresh lime zest, plus 2 teaspoons juice (from about 1 lime)
Minced canned chipotle chiles en adobo, to taste
Kosher salt

Steps:

  • Roughly chop the processed cheese into 1-inch cubes, then add to a medium saucepan. Stir in the tomatoes and their juices, plus 2/3 cup water, then heat over medium-low, stirring frequently, until cheese is melted and mixture is creamy, 5 to 7 minutes. You can stop here, and serve immediately with chips, or proceed to Step 2, if you're feeling extra.
  • Stir in any combination of desired additions: black beans, scallions, cilantro, garlic, cumin, red-pepper flakes, oregano, and lime zest and juice. Heat over low, stirring occasionally, until warmed and flavors meld, about 5 minutes. If you like some extra heat, stir in chipotle chiles en adobo. Season to taste with salt, and additional red-pepper flakes, if desired, and serve immediately. (You could also keep your queso in a slow-cooker on a low setting, stirring occasionally, to keep it molten.) Mixture will keep refrigerated for up to 1 week.

QUESO CON GOUDA



Queso Con Gouda image

Just goes to prove that Queso can be made with almost any cheese. The important factor in making good queso is to use a processed cheese (like Velveeta) for at least one of the cheese choices. A mixture of smoked Gouda and regular Gouda is recommended and gives this a subtle smoke flavor that really adds depth. If necessary, this can be made using 8 oz of regular Gouda. Developed for RSC #11.

Provided by PaulaG

Categories     Cheese

Time 30m

Yield 4 cups

Number Of Ingredients 12

3 (4 ounce) cans chopped green chili peppers, drained
2 shallots, peeled, chopped
1 tablespoon olive oil
2 garlic cloves, minced
3/4-1 1/4 cup milk
1/2 cup sun-dried tomato, minced, not oil packed
4 ounces gouda cheese, diced
4 ounces smoked gouda cheese, diced
1/2 cup asiago cheese, coarsely grated
8 ounces processed cheese (Velveeta, American, etc.)
1/4-1/2 teaspoon ground cayenne pepper
salt and pepper, to taste

Steps:

  • Heat the oil in a medium size pan, saute the shallots and garlic until soft, stir in the chili peppers.
  • Add the milk starting with 3/4 cup and adding the additional 1/2 cup as needed for proper consistency; add tomatoes, cayenne pepper, and cheese.
  • Heat over low heat until cheese melts; season as desired with salt and pepper.
  • Serve warm with tortilla chips, hamburger patty, hamburger steak or chicken.

QUESO FUNDIDO



Queso Fundido image

Dig into this vegetarian version of the classic party starter straight from the oven -- the double-cheese, double-chile dip is bubbling and delicious after only 10 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 30m

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
1 large poblano chile, seeded and cut lengthwise in quarters, then crosswise in 1/4-inch strips (1 cup)
1 onion, thinly sliced (1 1/4 cups)
Kosher salt
1 serrano chile, thinly sliced, seeded if desired (1 tablespoon)
1 pound low-moisture mozzarella (such as Polly-O), cut into 1/2-inch cubes
6 ounces fresh goat cheese, crumbled
Jicama sticks, radishes, and tortilla chips, for serving

Steps:

  • Preheat broiler with rack 4 inches from heating element. Heat a large ovenproof skillet over medium-high. Swirl in oil. Add poblano and cook, 3 minutes. Add onion and season with salt. Cook until onion is softened and poblano is slightly charred, 4 minutes. Add serrano and cook until softened, 2 minutes more. Remove from heat. Add both cheeses. Broil until bubbly and browned in spots, 2 to 3 minutes. Serve with jicama sticks, radishes, and tortilla chips.

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