Chile Con Queso Mexicano Recipes

CHILE CON QUESO

Steps:

• Melt the butter in a medium saucepan over medium heat. Add the onions and jalapeños and cook, stirring frequently, until the onions are soft and translucent, about 5 minutes. Add the garlic and cook 30 seconds more. Add the flour and cook, stirring constantly, for about 1 minute.
• Add the half & half to the pot and whisk until the flour dissolves. Bring to a simmer and cook until thickened, a few minutes. Turn the heat down to low and gradually add the grated cheese, whisking and letting it melt as you go, until all of the cheese is incorporated. Add the cumin, salt and tomatoes. Taste and adjust seasoning if necessary; for more heat, add the optional red pepper flakes. (If the dip seems too thick, you can thin it out with a bit more half & half or some milk.) Transfer to bowl and serve hot with tortilla chips. If the dip cools while you're serving it, you can reheat it in the microwave; just stop and stir at short intervals so it reheats evenly.
• Note: The queso can be made ahead of time and reheated on the stovetop. If it's too thick, add a bit of half and half or milk to thin it out.
• Note: If you touch the seeds of the jalapeño pepper, just be sure to wash your hands well and avoid touching your eyes.

CHILE CON QUESO MEXICANO

Steps:

• Sauté chile and onion in the manteca or bacon drippings.
• Add garlic and cook until soft.
• Add tomatoes and cheese and heat until cheese melts.

CHILE CON QUESO

Steps:

• Preheat the oven to 350 degrees. To prepare the Chile con Queso, mix the cheese and Roasted Jalapeno Salsa in a cazuela or an ovenproof serving dish and bake until the cheese has melted, about 10 minutes. Serve immediately.
• In a cast iron skillet, over a very high heat, char the onion slices and remove. Toast the garlic, remove and peel. Add 2 tablespoons of the olive oil to the skillet and sear the chilies until charred. Add the remaining oil, the oregano, lime juice, and salt ingredients 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.
• Preheat the oven to 325 degrees F. In a medium saucepan, mix the brine: salt, cayenne, lime juice, water and oil. Warm over a low heat and whisk thoroughly. Cut the stale tortillas into strips or wedges. (If the tortillas are fresh, dry them by spreading them on a baking sheet and letting them sit out, room temperature, for 1 hour or more.) Briefly dip the tortilla pieces into the brine, then shake off the excess water. (A longer soaking in the brine will make the tortillas take on a more pronounced flavor.) Spread the prepared tortilla chips in a single layer on a baking sheet. Bake, turning occasionally, until they are crisp and golden brown, about 12 to 15 minutes.

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

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.

AUTHENTIC CHILE CON QUESO RECIPE - (3.9/5)

Steps:

• Roast the chilies and the jalapeños under the broiler until blackened, about 5 minutes per side. Place them in a paper sack or plastic food-storage bag, close it tightly and let them steam for 20 minutes. After the chilies have steamed, remove them from the bag and rub off the skin. Remove the stems and seeds from all the chiles and slice into thin, long strips. In a large skillet, heat the butter on medium-low heat. Add the onions and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 30 more seconds. Pour the half-and-half in the skillet and then add the chile strips. Turn the heat down to low and, a little at a time, add the grated cheese, stirring until it's melted. Add salt to taste. Serve immediately with warm corn or flour tortillas.

CHILI CON QUESO

Steps:

• In a saucepan, heat butter over medium-high heat; saute onion and garlic until tender. Add chilies; cook and stir 5 minutes. In a small bowl, mix cornstarch and milk until smooth; stir into onion mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes., Reduce heat to low; gradually stir in cheeses, adding in small amounts and allowing cheese to melt between additions. Serve warm with chips. If desired, top with tomato and jalapeno.

CHILI CON QUESO RECIPE BY TASTY

Steps:

• Heat the vegetable oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 2 minutes, until starting to soften. Add the ground beef and chili seasoning. Cook until the beef is cooked through, about 5 minutes. Remove the pan from the heat.
• In a small saucepan, whisk together the milk and heavy cream. Bring to a boil, then remove from the heat.
• In a small bowl, whisk together the water and cornstarch to form a slurry. Pour the slurry into milk mixture and whisk to combine. Put mixture back on the heat and bring to a simmer.
• Whisk in the cheese until fully melted and season with the salt. Add the diced tomatoes and green chiles and whisk to combine.
• Pour the queso over the chili mixture. Garnish with scallions and serve with corn chips for dipping.
• Enjoy!

VEGAN CHILE CON QUESO (CHILE WITH CHEESE)

Steps:

• Combine all ingredients, except chips, in a crockpot and let go for about an hour on high, stirring every so often.
• Reduce temp to low until ready to serve with chips for dipping.