Chile Con Queso Cheeseburger Recipes

AUTHENTIC CHILE CON QUESO

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.

CHILE CON QUESO CHEESEBURGER

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.

CHILE CON QUESO

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

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

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.

CHILE CON QUESO Y CERVEZA

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.