Gordos Frijoles Con Queso Recipes

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.

SLOW-COOKER CHILE CON QUESO

Steps:

• Brown the beef in a large skillet over medium-high heat, 10 to 15 minutes. Add the chili powder and garlic powder and stir to combine. Add 1/4 cup water and let simmer until evaporated.
• Transfer the beef to a slow cooker. Stir in the cheese and salsa. Cover and let cook on high until melted, about 1 hour.
• Serve with tortilla chips.

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.

GORDO'S FRIJOLES CON QUESO

Steps:

• Put beans and water in a large pot, cover and simmer, stirring often, until tender - about 2 1/2 hours.
• About 1 1/2 into cooking time, add salt to taste.
• If the beans need more water before they are done, add boiling water to the pot - do not add cold water!
• When the beans are tender, there should not be much liquid in the pot.
• If there is a lot of liquid, take some of it out and either save it in case you need it.
• Add the 1/2 cup of lard to the now tender beans.
• Simmer uncovered - very slowly - for 1/2 hour.
• Watch it carefully and stir often.
• If the beans get too dry, add some of the reserved liquid if you have any, or add a bit of water.
• Add the cheddar cheese.
• Cook until it melts.
• Serve it up.
• If you'd like, you can make the meat garnish as follpws:.
• Cook up the hamburger until browned.
• Add the tomato sauce and spices.
• Serve over the beans with the lettuce.
• You can also add tortillas and make tacos.

FRIJOLES Y CHORIZO

Steps:

• Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. , Place peppers on a baking sheet; broil 4 in. from the heat until skins blister, about 4 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15 minutes. Peel off and discard charred skin. Remove stems and seeds. Chop peppers and set aside., Drain and rinse pinto beans, discarding liquid. Return beans to the Dutch oven. Add 6 cups water and bay leaf; bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until beans are tender., Meanwhile, crumble chorizo into a skillet; cook over medium heat for 6-8 minutes or until fully cooked. Drain and set aside. In the same skillet, melt lard. Add onion and reserved peppers; cook and stir until tender, about 5 minutes. , Add the chorizo, pepper mixture and salt to beans. Simmer, uncovered, for 30 minutes. Discard bay leaf. Just before serving, stir in cilantro.

FRIJOLES CON QUESO (BEAN & CHEESE STEW)

Steps:

• Soak the beans in cold water overnight. Drain and place into a large saucepan with the onion, thyme and bay leaves and cover with 8 cups of water. Bring to the boil and then continue to boil for 15 minutes. Reduce the heat and simmer for 1 hour, partially covered, or until the beans are tender.
• Drain the cooked beans and remove the bay leaves and any thyme stalks.
• Roast the capsicums under a very hot grill or in the flames of a gas burner until blackened all over. Place in a large bowl and cover with plastic wrap. Allow the capsicums to steam for 10 minutes then peel off the skin, cut in half and remove the stalk and seeds. Place the capsicum flesh in a food processor and blend to a purée.
• Heat the olive oil in a heavy-based saucepan over a medium heat and sauté garlic for 1 minute. Stir in the jalapeno peppers and then the capsicum purée, beans, crushed tomatoes and salt, and simmer for 10 minutes.
• Lower the heat to very low. Toss the cheese with the flour and add to the stew gradually, stirring constantly until well blended. Serves 8 with the shredded beef and ale chilli, or 4-6 on its own.