Gringo Chile Con Queso 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

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.

GREEN CHILE QUESO

Steps:

• Set a large skillet over medium heat and add the butter. Once melted, add the onions and cook until starting to soften, 2 to 3 minutes. Add the green chiles and chipotle peppers and cook for a minute. Add the cheese and let it melt. Add the enchilada sauce and give it all a stir. Transfer to a slow cooker to keep warm.

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.

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.

CARLOS O'KELLY'S CHILE CON QUESO RECIPE - (3.9/5)

Steps:

• Combine butter, Velveeta cheese chunks, sour cream, tomatoes and green chiles, garlic powder, and Kosher salt in a crock pot or non-stick 2-quart saucepan. Warm over low heat, stirring often, until the cheese is melted and smooth. Dip will thicken when cooled. Serve the dip with your favorite chips, cracker or dipping veggies. This recipe makes about 3 ½ cups of dip. NOTES: If you prefer a hotter, spicier dip, use hot tomatoes and green chilies or add a few dashes of Tabasco sauce. Make sure you warm over low heat or it will burn.

GRINGO CHILE CON QUESO

Steps:

• Place cubes of velveeta in a microwave safe dish.
• Pour can of tomatoes and chile on top of cheese cubes (do not drain).
• Microwave on high for 3 minutes and stir.
• Microwave for 2 additional minutes.
• You are done!
• Note sauce will thicken in about 10-15 minutes after it begins to cool.

CHILE CON QUESO

Steps:

• Heat oil in large saucepan and cook onions and garlic until translucent, but not browned.
• Add chiles, adobo sauce, and tomatoes, then lower heat.
• Add cheese, stirring until melted, being careful not to scorch on bottom.
• Slowly stir in sour cream.
• Cook until just heated; do not boil.
• Serve with tortilla chips or chopped vegetables.