Chef Guy Fieris Queso Dip Recipe 425

QUESO FUNDIDO

Queso Fundido image

Provided by Guy Fieri

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 link fresh Mexican chorizo, casing removed
1/2 yellow onion, minced
1 serrano chile pepper, seeded and minced
2 cloves garlic, minced
1/2 cup shredded Oaxaca cheese
1/2 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
1 tablespoon all-purpose flour
1/2 cup dark beer
1/2 cup canned pinto beans, drained and rinsed
1/2 cup canned diced roasted green chiles
Chopped scallions and diced tomato, for garnish
Tortilla chips, see Cook's Note

Steps:

Preheat the oven to 400 degrees F. Cook the chorizo in a large cast-iron skillet over medium heat, breaking up the meat with a wooden spoon as it renders, about 5 minutes. Add the onion, serrano and garlic and continue cooking until the chorizo is crisp and the onion is translucent, 5 to 7 minutes. Remove the mixture from the skillet and transfer to a bowl. Toss the cheeses with the flour in a separate bowl.
Add the beer to the skillet, stirring and scraping up any browned bits from the bottom of the skillet. Whisking constantly, add the cheese mixture a little bit at a time, whisking until smooth and well blended. Stir in the beans, chiles and chorizo mixture.
Place the skillet in the oven and cook until the queso is hot and bubbly, about 5 minutes. Garnish with scallions and tomato and serve with tortilla chips.

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

Ingredients

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

GUY FIERI'S CHICKEN HASH

Guy Fieri's Chicken Hash image

Make and share this Guy Fieri's Chicken Hash recipe from Food.com.

Provided by Chef GreanEyes

Categories One Dish Meal

Time 1h10m

Yield 4 , 4 serving(s)

Number Of Ingredients 15

Ingredients

4 ounces olive oil, divided
2 red onions, diced
4 garlic cloves, thinly sliced
1 red bell pepper, julienned
1 green bell pepper, julienned
2 jalapenos, seeded and diced
2 lbs chicken thighs, with bone and skin
6 ounces beer
4 ounces water
1 lime, juice of
1 teaspoon salt
2 teaspoons fresh ground black pepper
2 lbs red potatoes, very thinly sliced
1/2 cup roma tomato, diced, for garnish
1/2 cup queso fresco, for garnish

Steps:

In medium saute pan, add 2 ounces olive oil, onions, garlic, and peppers and saute until translucent.
Add chicken and brown on all sides.
Remove half of the onion and pepper mixture.
Continue to cook chicken and deglaze with beer, water, and lime juice, salt and pepper, let simmer for 45 minutes until chicken begins to fall off the bone.
Remove chicken, let cool. Remove bone and remaining skin, and shred with forks.
In same saute pan, reduce mixture until thick.
Remove mixture from the pan, add the remaining 2 ounces oil and potatoes and fry potatoes until crispy.
Add onion and pepper mixture and shredded chicken. Flip to brown.
Top with diced tomatoes and queso fresco.

Nutrition Facts : Calories 961.9, Fat 63.7, SaturatedFat 13.8, Cholesterol 191, Sodium 804.9, Carbohydrate 50, Fiber 6.8, Sugar 8.3, Protein 45.5

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