Chile Con Queso Cheeseburger Recipes

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AUTHENTIC CHILE CON QUESO



Authentic Chile con Queso image

This is a true chile con queso that can be eaten with tostadas or in a warm corn tortilla. This is not like the Americanized version of chili con queso that we have become used to that is a cheese dip, which I also love. This is the way my grandma used to make it. The great thing about this recipe is you can play with it and adjust it to your personal taste. If you like it cheesier add more cheese. You can't mess this up unless you burn it.

Provided by Melony1976

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

Time 25m

Yield 8

Number Of Ingredients 8

2 tablespoons vegetable oil
½ onion, diced
1 tomato, diced
10 large roasted green chile peppers, seeded and chopped
½ cup shredded queso asadero (white Mexican cheese)
¼ cup shredded Monterey Jack cheese
¼ cup milk
salt to taste

Steps:

  • Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.

Nutrition Facts : Calories 115.3 calories, Carbohydrate 10.7 g, Cholesterol 11.2 mg, Fat 6.8 g, Fiber 1.7 g, Protein 4.8 g, SaturatedFat 2.6 g, Sodium 75.9 mg, Sugar 5.9 g

CHILE CON QUESO CHEESEBURGER



Chile Con Queso Cheeseburger image

If you love Chile con Queso, sink you teeth into this cheesy gooey burger for a real taste explosion! Have a napkin and some tortilla chips ready to catch what your mouth misses because you will want to save every bite! Beer Recommendation: A rich malty, roasty beer that absorbs the heat and provides a great counterpart to chilies and grilled meat is a good choice to pair with these burgers. If you happen to find a Noche Buena, a great dark beer from Mexico, this would be my first choice. Second would be Negra Modelo, a slightly sweet brew with some fruitiness, it's malty for a Mexican beer and goes well with Anaheim and Jalapenos.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

2 anaheim chilies
2 jalapenos
extra virgin olive oil
1 large garlic clove, unpeeled
1 tablespoon tomatoes, finely diced into very tiny cubes, no seeds or 1 tablespoon juice
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 cup monterey jack cheese, Shredded (you can use Caciotta as well)
1/2 cup cheddar cheese or 1/2 cup longhorn cheese, shredded
salt & freshly ground black pepper
1 1/2 lbs ground beef
4 kaiser rolls or 4 onion topped hamburger buns, split
lettuce leaf, for serving
sliced onion, for serving
sliced tomatoes, for serving
mayonnaise, for serving
ketchup, for serving

Steps:

  • Light your grill and when it is heated brush the grate with oil. Put the Anaheims in a small bowl with olive oil and toss to coat. Thread the jalapeños and garlic onto a metal skewer or a wooden one that has been soaked in water and grill until blackened all over. Repeat with the Anaheims using grill tongs to turn. Peel and remove stems and seeds from the chilies and discard. Peel garlic. Add tomatoes to a small bowl. Chop the chiles and garlic and add to the tomatoes. Fold in the cheeses, sprinkle with cumin, and chili powder and season with salt and pepper, toss.
  • Cut eight 6"squares of wax paper; divide the beef among them. Pat each portion into a 5" round pattie that is a little thicker in the center. Using a 1/4 cup measure, mound one-fourth of the cheese mixture in the centers of 4 patties. Top with the remaining patties; press the edges to seal and pat smooth. Pat the centers so that the burgers are even. Brush with oil and season with salt and pepper. Brush the insides of the rolls with oil.
  • Brush the grate with a little more oil and grill the burgers over a hot fire, turning once, about 7 minutes for medium to medium-rare meat. Lightly toast the rolls on the grill. Place the burgers on the rolls and top with lettuce leaves, onion and tomato. Serve with mayonnaise and ketchup.

Nutrition Facts : Calories 656.2, Fat 37.1, SaturatedFat 16, Cholesterol 143.1, Sodium 590.8, Carbohydrate 33.5, Fiber 2, Sugar 2.7, Protein 44.9

CHILE CON QUESO



Chile con Queso image

Provided by Food Network

Number Of Ingredients 11

1 1/2 cups grated Mexican Asadero or Manchego cheese
1 cup Roasted Jalapeno Salsa, recipe follows
2 slices red onion, 1/2-inch thick
4 cloves garlic, peeled
12 jalapeno chiles, seeded and halved
3 Anaheim or Poblano chiles, seeded and halved
1/4 cup olive oil
2 teaspoons dried oregano
Juice of 1 lime
1 teaspoon sea salt
1/2 cup water

Steps:

  • Preheat the oven to 350 degrees. In an ovenproof baking/serving dish combine the cheese with the salsa and bake until the cheese melts, about 10 minutes. Serve immediately.
  • In a cast iron skillet, over a very high heat, char the onion slices and remove. Toast the garlic and remove. Add 2 tablespoons of the olive oil to the skillet and sear the chiles until charred. Add the remaining oil, the oregano, lime juice, and salt and cook 1 minute. Place all the ingredients in a food processor fitted with a metal blade. Process until they are roughly chopped but smooth.

CHILE CON QUESO



Chile Con Queso image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 40m

Yield 15 servings

Number Of Ingredients 7

One 1-pound package refrigerated hot breakfast sausage
1 onion, diced
One 2-pound block processed cheese, such as Velveeta
One 10-ounce can diced tomatoes and green chiles
2 cans chopped green chiles
1 jalapeno, diced
Chips, for serving

Steps:

  • Brown the sausage and onion in a large nonstick skillet, breaking the sausage up as you go. Once browned, drain off some of the fat.
  • Chop the cheese block into cubes and add along with the diced tomatoes and green chiles and chopped green chiles, juice and all.
  • Cook over a low heat until it all starts coming together. Then stir in the diced jalapeno. Serve with chips.

CHILE CON QUESO



Chile Con Queso image

Warmed up it makes a great dip for chips. Can be also be spread on crackers when taken straight from the refrigerator. The kind of American cheese you use will have a great effect on the outcome of this dip. I use Kraft Deli Deluxe American cheese when making this. Don't use the kind of cheese that consists of the individually wrapped slices. It tastes too much like plastic.

Provided by smns65

Categories     Spreads

Time 15m

Yield 20 serving(s)

Number Of Ingredients 6

1 lb good quality American cheese
1/2 lb monterey jack cheese
1 (12 ounce) can evaporated milk
3 -4 diced pickled jalapeno peppers, seeds removed
1 medium size tomatoes or 2 roma tomatoes, diced
cayenne pepper

Steps:

  • Combine cheeses and milk.
  • Heat slowly until cheese melts.
  • Stir in diced jalapeno peppers and tomato.
  • Cover and refrigerate.
  • Stir the con queso every 30 minutes or so to keep the peppers and tomato from settling to the bottom.
  • After about an hour taste the con queso.
  • Add cayenne pepper in 1/8 teaspoons increments until the heat is to your liking.

Nutrition Facts : Calories 142.4, Fat 10.3, SaturatedFat 6.4, Cholesterol 29.6, Sodium 353.7, Carbohydrate 4.1, Fiber 0.2, Sugar 0.3, Protein 8.5

CHILE CON QUESO Y CERVEZA



Chile con Queso y Cerveza image

Can be prepared in 45 minutes or less. This quick Southwestern cheese dip benefits from a bit of brew in the mix - as it would from a cold Mexican beer enjoyed alongside.

Yield Makes 4 1/2 cups

Number Of Ingredients 9

2 cups grated sharp Cheddar (about 1/4 pound)
2 cups grated Jarlsberg (about 1/4 pound)
2 tablespoons all-purpose flour
1 small onion, minced
1 tablespoon unsalted butter
3/4 cup beer (not dark)
1/2 cup drained canned tomatoes, chopped fine
1 bottle pickled jalapeño chili, minced (wear rubber gloves)
tortilla chips as an accompaniment.

Steps:

  • In a bowl toss the cheeses with the flour and reserve the mixture. In a large heavy saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the beer, the tomatoes, and the jalapeño, and simmer the mixture for 5 minutes. Add the reserved cheese mixture by 1/2 cupfuls to the beer mixture, stirring after each addition until the cheeses are melted, serve the dip with the chips.

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Top Asked Questions

How to make Chile con queso with ground beef?
How To Make Chile Con Queso. Start by heating the olive oil in a large skillet. Add the ground beef and chili powder, and cook until it’s no longer pink. Make sure you break it up into nice and small pieces. Stir in the red onion and garlic. Cook until the onion begins to soften and turn translucent.
What is a Chile-stuffed cheeseburger?
Chile-Stuffed Cheeseburger Recipe - Grace Parisi | Food & Wine The gooey filling for these juicy burgers was inspired by the Mexican dip chile con queso, made with melted cheese and roasted chiles.All-Time... The gooey filling for these juicy burgers was inspired by the Mexican dip chile con queso, made with melted cheese and roasted chiles.
How do you make queso dip with Mexican cheese?
Add the Mexican cheese, Velveeta and half a can of green chilis into the pan. Lower the heat to medium low and stand there stirring the cheese as it melts. (C) Spoon some beef and some of the pico de gallo on top of the queso. (D) Stir it all up and transfer the cheese mixture into a bowl.
How do you cook with green chiles and onions?
Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.

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