Tex Mex Queso Corn Dip Recipes
REAL DEAL TEX-MEX QUESO
This is a real Tex-Mex queso. It has been passed down for many years. If you are looking for restaurant-quality queso then you have found it. Serve queso dip with tortilla chips.
Provided by nocode101
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 50m
Yield 18
Number Of Ingredients 11
Steps:
- Melt butter in a saucepan over medium heat and add onion, green bell pepper, celery, jalapeno peppers, and green onions. Cook, stirring occasionally, until soft and slightly brown, about 5 minutes. Stir in flour until combined.
- Reduce heat to low and add processed cheese food, pepper Jack cheese, milk, and heavy cream to the saucepan. Stir continuously until cheese is melted, about 10 minutes.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 6.2 g, Cholesterol 57.1 mg, Fat 17 g, Fiber 0.6 g, Protein 9.4 g, SaturatedFat 10.5 g, Sodium 462.1 mg, Sugar 2.9 g
QUESO (MEXICAN CHEESE DIP)
Luxuriously smooth Queso made with real cheese better than a tex-mex restaurant! This rich and velvety Queso Dip recipe is a winner! Flavour packed with onion, garlic, jalapeños, tomatoes, cilantro and spices. Normally made with Velveeta, our recipe is made with real cheese...there's nothing like a good Queso dip to dunk your fried tortillas or corn chips!
Provided by Karina
Categories Appetizer
Time 15m
Number Of Ingredients 11
Steps:
- Melt butter in a medium-sized pot over medium-heat. Sauté the green onions (white parts only) for 4 minutes, until soft. Then add the garlic and sauté until fragrant, about 30 seconds.
- Add the tomatoes in with juices with the chiles, cumin, onion powder and cayenne pepper. Cook while stirring occasionally, for 2 minutes until soft and fragrant.
- Mix cornstarch into the pot, then pour in the evaporated milk, stirring well to combine.
- Bring to a boil, then add the cheese, mixing well. Cook, while stirring, until cheese just melts through the milk and transforms into a smooth sauce. Take off heat immediately.
- Stir in cilantro, green onions (reserved green parts) and season with salt to taste if needed. Mix well.Serve warm.Tip: Queso thickens when cooled.
Nutrition Facts : Calories 163 kcal, Carbohydrate 7 g, Protein 8 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 38 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
CORN DIP
The BEST Corn Dip is a creamy, cheesy dip featuring sweet corn and laced with Tex-Mex flavors including cumin, a touch of jalapeño, and fresh cilantro. Perfect for summer parties, tailgating, or year-round entertaining, this corn dip recipe can be made with fresh corn, frozen corn, or even canned corn!
Provided by Samantha Skaggs
Categories Appetizer
Time 4h10m
Number Of Ingredients 9
Steps:
- In a large bowl, combine corn, sour cream, mayonnaise, cheese, jalapeños, cilantro, cumin, garlic salt, and black pepper. Stir until well mixed.
- Refrigerate for at least 4 hours (preferably 8 hours to overnight) to allow flavors to blend. Serve with tortilla chips or corn chip scoops.
Nutrition Facts : Calories 230 kcal, Carbohydrate 12 g, Protein 7 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 388 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CHEESY TEX MEX DIP
Serve this delicious dip for your next party...my family loves it...this could be kept warm in a crock pot set on low, until ready to serve. This is my very own concoction...enjoy!
Provided by Cassie *
Categories Salsas
Time 30m
Number Of Ingredients 10
Steps:
- 1. In a medium saucepan, add the oil and onions and cook until onions are tender, stirring occasionally.
- 2. Once onions are tender, add the tomatoes, chiles, chili powder and pepper flakes. Bring this mixture to a boil, then reduce heat and simmer for 15 minutes or until most of the liquid had evaporated. Remove from heat.
- 3. Stir in the cheese and cream, and return to burner over low heat and stir until all cheese is melted and sauce is heated though well.
- 4. Serve hot with your favorite nacho or tortilla chips.
TEX MEX CORN DIP
This dip never last long at parties. Everyone always raves about it. It has a unique flavor and taste even better the next day.
Provided by Erin Crable
Categories < 15 Mins
Time 10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in large bowl and mix.
- Serve with tortilla chips.
Nutrition Facts : Calories 303.8, Fat 20.7, SaturatedFat 9, Cholesterol 40, Sodium 730.4, Carbohydrate 24.2, Fiber 0.3, Sugar 1.9, Protein 9
TEX-MEX QUESO CORN DIP
Very easy to make. Great for parties or tailgating. Serve chilled with corn chips or tortilla chips. Instead of mayo, this version uses cream cheese for that extra cheesy taste.
Provided by DZ_USA
Categories Cheese
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- 1. Let cream cheese come to room temperature.
- 2. Combine cream cheese with sour cream and seasoning salt; mix well.
- 3. Stir in remaining ingredients including 1 cup of the shredded cheese.
- 4. Top with the remaining reserved 1/4 cup shredded cheese.
Nutrition Facts : Calories 240.8, Fat 22, SaturatedFat 13.9, Cholesterol 62.9, Sodium 502.8, Carbohydrate 3.9, Fiber 0.4, Sugar 1.1, Protein 7.7
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From howtofeedaloon.com
Estimated Reading Time 4 mins
- Add the pickled Serrano peppers (if using) and tomatoes, and cook just until tomatoes begin to break down, about 3 more minutes.
- In a medium bowl, add the corn starch to the evaporated milk, and whisk until dissolved and incorporated. Whisk in the water and add to the veggies in the skillet.
TEX MEX ENCHILADA QUESO - WHAT'S GABY COOKING
From whatsgabycooking.com
Estimated Reading Time 3 mins
- In a large bowl on medium speed, beat together the cream cheese, sour cream, chili powder, cumin, garlic powder, and salt until smooth and well combined. Reduce speed to low then beat in the enchilada sauce until incorporated. Stir in the beans, tomatoes, corn, 1/2 cup cheddar cheese, and shredded chicken.
- Transfer the mixture to the prepared baking dish. Top with remaining 1/2 cup cheddar cheese. Bake for 25-30 minutes, until the dip is hot and the cheese is bubbly. Sprinkle with cilantro and green onions, and serve warm with Garden of Eatin’® Tortilla Chips.
SPICY CHEESY CORN AND TOMATO DIP - JO COOKS
From jocooks.com
4.7/5 Estimated Reading Time 6 mins
- Melt the butter in a skillet over medium-high heat; add onion and cook until onion is soft and translucent. Add corn and serrano pepper and cook until corn starts to turn golden brown, about 5 minutes. Set aside.
- In a medium bowl, add cheese, parsley, sour cream and stir. Season with salt and pepper. Add corn mixture and chopped tomatoes and stir until it's well mixed. Pour the mixture into a baking dish and top with additional cheese if preferred.
TEX MEX CORN DIP - RECIPE - NUTRIBULLET
From nutribullet.com
Estimated Reading Time 40 secs
TEX MEX HOT CORN DIP - KEVIN IS COOKING
From keviniscooking.com
Estimated Reading Time 3 mins
- Pre-heat oven to 350°F. Shuck and clean corn if using fresh (grill optional) OR thaw corn if using frozen.
- Add butter to hot skillet over medium high heat and melt. Add bell peppers and jalapeño, salt, pepper, cumin, paprika and garlic powder. Stir and sauté for several minutes until soft.
- Turn heat to medium and add the cream cheese, stirring to melt and mix with peppers until smooth and creamy.
MEXICAN CORN DIP - SKINNY AND EASY TO MAKE! - RACHEL COOKS®
From rachelcooks.com
- Mix all ingredients together in a mixing bowl until well combined. Taste and season with salt and pepper as desired. Spoon into serving dish.
HUNGRY COUPLE: TEX-MEX CORN DIP
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Estimated Reading Time 2 mins
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Estimated Reading Time 5 mins
- Heat skillet over medium heat and add all ingredients. Cook, stirring, until the onion is translucent and the meat is cooked, about five minutes. Most of the liquid should evaporate, but the mixture shouldn't be dry. Keep warm while you prepare the other components.
- Combine the avocados, lemon juice, garlic, and oil, mashing everything slightly. The mixture should be chunky, not smooth. Stir in the tomato and season with salt.
- Bring 1 Cup of water to boil in a small saucepan. Add the celery, bell pepper, onion, poblano, and tomato and boil briefly to cook everything, about one minute. Turn the heat down to low and gradually whisk in the cheese. Heat for a few minutes, stirring constantly. The second all the cheese is melted and everything is heat through and smooth, remove from the heat so it doesn't overcook. Do this step right before serving.
- Pour the hot queso into a wide, shallow serving bowl. Add a scoop of meat and a scoop of guacamole, about 1/2 cup each. Do not mix. Guests should combine the queso, guacamole, and ground beef together with tortilla chips as they eat it.
TEX-MEX CHILI CON QUESO - STREETSMART KITCHEN
From streetsmartkitchen.com
Estimated Reading Time 3 mins
- In a cast-iron skillet or a medium saucepan, heat the oil over medium heat and sauté the onion, garlic, and jalapeño (if using fresh) with cumin, salt, and cornstarch for 2 to 3 minutes, until the onion is translucent.
- Add the cheese and tomatoes. Carefully simmer the queso over low heat for 3 to 5 minutes. Stir and adjust its thickness to suit your taste by adding more broth or cheese.
MEXICAN STREET CORN DIP (ELOTE) - THE FOOD CHARLATAN
From thefoodcharlatan.com
Estimated Reading Time 5 mins
- Add the butter and let it melt. Add the corn and onion.Let the corn and onion cook for about 8-10 minutes, until the corn is starting to brown and stick to the pan.Add the garlic, paprika, chili powder, salt, and pepper.
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Estimated Reading Time 2 mins
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