Easy Queso Recipes
QUESO
A smooth and creamy queso is quintessential game-day food, so we took the classic recipe and kicked-it up a notch with jack and Cheddar cheeses. Enjoy it with tortilla chips or any of your favorite dippers for serving.
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Add the processed cheese, Monterey Jack, Cheddar and canned tomatoes (along with the juice) to a medium saucepan or 10-inch cast-iron skillet (see Cook's Note) and turn the heat to medium. Cook, stirring frequently with a rubber spatula, until all the cheese has melted and the queso is smooth, about 5 minutes. Serve immediately with tortilla chips.
- To make the queso spicy, use hot diced tomatoes and green chiles, such as RoTel Hot, instead of the Original.
- Processed block cheese is crucial due to its meltability and what it adds to the queso's texture. Do not try to substitute other cheeses.
EASY QUESO
Provided by Ree Drummond : Food Network
Categories condiment
Time 10m
Yield 4 cups
Number Of Ingredients 3
Steps:
- Combine the cheese, the whole can of tomatoes and chiles and the jar of pimientos with their liquid in a saucepan over medium-low heat, stirring occasionally, until the cheese is fully melted, 5 to 7 minutes.
EASY (5 INGREDIENTS) QUESO
A really easy queso. Just mix and melt everything together. You don't even drain the canned veggies. I like it particularly because it doesn't turn into wallpaper paste after it cools a bit.
Provided by Jessica S.
Categories Cheese
Time 30m
Yield 10-12
Number Of Ingredients 5
Steps:
- Mix the last four ingredients together in a large, non-stick pot. I use my dutch oven.
- DO NOT DRAIN any of the veggies. Dump the liquid in along with everything else.
- Cube the velveeta and add to the canned ingredients.
- Cook over low heat until the velveeta melts.
- Stir often.
- This makes a lot! But, it warms up great in the microwave.
- Serve with chips or use to top enchiladas or even use in quesadillas.
- Variation: Try adding some spicy ground meat or canned chili (with or without beans). Add other veggies like black olives or onion, too.
Nutrition Facts : Calories 347.9, Fat 23.7, SaturatedFat 14.8, Cholesterol 84.9, Sodium 1651, Carbohydrate 16.4, Fiber 0.3, Sugar 8.2, Protein 17.8
SLOW-COOKER QUESO
On gameday, queso is an undisputed MVP but it often loses steam (and silkiness) by halftime. To combat the cooldown issue, this recipe calls for making the queso in a slow cooker, which you can keep plugged in to maintain cheesy, melty bliss through the final drive.
Provided by Riley Wofford
Categories Food & Cooking Slow Cooker Recipes
Time 2h10m
Yield Makes 4 cups
Number Of Ingredients 7
Steps:
- In the bowl of a 1 1/2-quart slow cooker, toss both cheeses with cornstarch to evenly coat. Stir in tomatoes and evaporated milk; season with salt.
- Cover and cook on low until mixture is bubbling and thickened slightly, 2 to 2 1/2 hours. Uncover and stir until smooth. Season with more salt and garnish with onion, jalapeños, and cilantro. Serve with tortilla chips on the side.
THE BEST CHUY'S QUESO RECIPE COPYCAT
Steps:
- instructions (slow cooker)Place velveeta slices in slow cooker Layer on top salsa, green chile sauce, water, milk, chili powder, and cumin. Cook on low for 2 hours, mixing part way through Once finished, stir well and serve warm with chips instructions (stovetop)- Melt the Velveeta and salt together in a saucepan over medium heat until smooth and creamy. Add the half and half gradually as you stir the cheese sauce. Simmer on low heat until the queso is thick and creamy, stirring frequently to keep it from burning or sticking to the bottom of your pan.
Nutrition Facts : Calories 285 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 3 grams fat, Fiber 18 grams fiber, Protein 15 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 6600 grams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
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