Creamy Queso With Pickled Jalapeños Recipes

CREAMY QUESO WITH PICKLED JALAPEñOS

Creamy Queso With Pickled Jalapeños image

Queso, the crown jewel of Tex-Mex cuisine, is a creamy, tangy dip made with melted cheese. But it can't be just any cheese. This is one of those rare instances (see also: cheeseburger) where the preferred cheese is good, old-fashioned, highly processed American cheese. Velveeta is tops, but Land O'Lakes and Boar's Head have deli versions that will do. Kraft singles work, too, but it's a lot of unwrapping. The pickled jalapeños in this recipe aren't traditional, but they do add some welcome heat and a bit of tang that cut through the richness.

Provided by Alison Roman

Categories dips and spreads, appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 jalapeños, with seeds, finely chopped
1/2 cup white distilled vinegar
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
2 cloves garlic, finely chopped
1 medium yellow onion, finely chopped
1 3/4 cups whole milk, plus more as needed
1 pound Monterey Jack or white Cheddar, grated
1 pound white or yellow American cheese, shredded or diced into 1/2-inch pieces
1/2 cup sour cream
4 scallions, white and light green parts, thinly sliced
3/4 cup cilantro, tender leaves and stems, chopped
Tortilla chips, for serving

Steps:

Place half of the jalapeños in a small bowl and cover with vinegar. Season with salt and pepper and set aside.
Heat oil in a medium pot over medium heat. Add garlic, onion and remaining jalapeño. Season with salt and pepper and cook, stirring occasionally, until vegetables have softened and onion is translucent, but not browned, about 5 to 8 minutes. Add milk and bring to a simmer. Reduce heat to low and add cheese, one handful at a time, whisking so that none of it settles on the bottom (it can burn that way), encouraging it to melt.
Keep an eye on the pot and continue whisking until the cheese is completely melted (it can take a while for the American cheese to totally melt) and the mixture is thickened considerably, 8 to 10 minutes. Season with salt and pepper and keep on low until ready to serve (you can always thin with milk if it thickens too much).
To serve, ladle queso into a large bowl and top with sour cream, scallions, reserved pickled jalapeños and cilantro. Serve with chips for dipping.

Nutrition Facts : @context http, Calories 671, UnsaturatedFat 19 grams, Carbohydrate 14 grams, Fat 52 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 30 grams, Sodium 1227 milligrams, Sugar 6 grams, TransFat 0 grams

QUESO FUNDIDO CON CHORIZO

Queso Fundido con Chorizo image

Provided by Food Network Kitchen

Time 30m

Yield 10 servings (about 2 1/2 cups)

Number Of Ingredients 12

Ingredients

4 ounces fresh chorizo, casings removed, crumbled
Olive oil, as needed
1 small red onion, chopped
1 clove garlic, finely chopped
5 teaspoons all-purpose flour
1/2 cup Mexican lager-style beer, such as Negra Modelo
1/4 cup chopped pickled jalapeno, plus 1 tablespoon pickling juice
3/4 cup milk
4 ounces Monterey Jack cheese, finely diced (about 1 cup)
4 ounces whole-milk mozzarella, finely diced (about 1 cup)
2 tablespoons chopped cilantro
Warmed tortilla wedges, tortilla chips, bell pepper triangles or French fries, for dipping

Steps:

Cook the chorizo, stirring, in a medium skillet or a flameproof gratin dish over medium-high heat until golden, about 5 minutes. Remove with a slotted spoon and pour off any excess rendered fat, reserving about 1 tablespoon in the pan. If there is less than 1 tablespoon, add enough olive oil to make 1 tablespoon.
Reduce the heat to medium and cook the onions, stirring occasionally, until soft, 5 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Sprinkle in the flour and cook, stirring, until the flour is golden, 1 minute. Pour in the beer and bring to a boil. Stir in the chopped jalapenos and pickling juice and cook 2 minutes. Gradually add the milk, whisking, and bring to a gentle boil until thickened, about 1 minute. Add the cheeses and reduce the heat to low. Cook, stirring frequently, until the cheese fully melts, about 3 minutes. Stir in the reserved chorizo. Transfer to a serving dish, garnish with the cilantro and serve warm with dippers.

POTATO-CHEDDAR SOUP WITH QUICK-PICKLED JALAPEñOS

Potato-Cheddar Soup With Quick-Pickled Jalapeños image

If cheesy mashed potatoes became a cozy soup, it would be this. It's rich but not excessive, hearty but not heavy, and spiked with a little chili powder and some garlic to liven it up. The homemade pickled jalapeños give this a bright tang that perks up every creamy bite. Quick and easy to make, the jalapeños are leagues better than anything in a jar, and leftovers are excellent in sandwiches or scrambled into eggs.

Provided by Melissa Clark

Categories soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 jalapeños
2 limes, halved
Kosher salt and black pepper
Large pinch of granulated sugar or a drop of honey
3 tablespoons unsalted butter
1 large Spanish or white onion, diced
2 celery stalks, diced
4 garlic cloves, minced
1/2 teaspoon chili powder, plus more for garnish
2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 quart vegetable broth
2 cups grated Cheddar (8 ounces), plus more for garnish
1 cup half-and-half, or use 1/2 cup whole milk and 1/2 cup heavy cream
3 scallions, white and light green parts, thinly sliced
Chopped cilantro, for serving

Steps:

Thinly slice the jalapeños, discarding the seeds if you like. Put slices in a bowl and squeeze in enough lime juice to cover them. Add a pinch each of salt and sugar. Let sit at room temperature while you make the soup. (The jalapeños can be prepared up to 5 days ahead of time and stored in the refrigerator; they get softer and more pickle-y as they sit.)
In a large pot, melt the butter over medium heat. Add onion, celery and a large pinch of salt, and sauté until lightly golden and soft, about 10 minutes. Add garlic and chili powder and sauté until fragrant, 1 minute.
Add potatoes, broth and 2 teaspoons salt, and bring to a simmer. Cook until potatoes are very tender, 30 to 40 minutes.
Using an immersion blender or transferring the soup to a regular blender in batches, purée the soup, adding some water as needed to thin it out. (The soup can be as thick or brothy as you like.)
Return the soup to the pot if you removed it and reduce heat to medium-low. Add cheese and half-and-half, and cook at a very gentle simmer, stirring, until the cheese melts, 1 to 2 minutes. Taste and season with salt and pepper as needed.
Top each bowl with pickled jalapeños, plus a drizzle of their pickling liquid and a pinch of chili powder, along with scallions, cilantro and more Cheddar.

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Creamy Queso With Pickled Jalapeños By Alison Roman. Yield 6 servings; Time 30 minutes; Email Share on Pinterest Share on Facebook Share on Twitter. Craig Lee for The New York Times Queso, the crown jewel of Tex-Mex cuisine, is a creamy, tangy dip made with melted cheese. But it can't be just any cheese. This is one of those rare instances (see also: …
From linkingin.co

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