No Queso Queso Recipes

QUESO

Queso image

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

Ingredients

10 ounces processed block cheese, diced, such as Velveeta (see Cook's Note)
4 ounces Monterey jack cheese, coarsely shredded
2 ounces sharp Cheddar, coarsely shredded
One 10-ounce can diced tomatoes and green chiles, such as RoTel Original (see Cook's Note)
Tortilla chips, for serving

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.

THE BEST CHUY'S QUESO RECIPE COPYCAT

The Best Chuy's Queso Recipe Copycat image

Provided by Katie Clark

Categories Copycat

Time 20m

Number Of Ingredients 7

Ingredients

1 package Velveeta Slices (16 ounce - 24 slices)
1 cup restaurant-style salsa (market pantry)
1 cup 505 Southwestern Salsa, Tomatillo Garlic & Liime
1/2 cup chicken stock
1/2 cup whole milk or heavy cream
1 tablespoon chili powder
1/2 tbsp cumin

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

NO QUESO "QUESO"

No Queso

Cashew cream is the key in so many recipes for richness and a velvety-smooth texture without using butter, cream, or milk. It's so easy to make, too! I made this "queso" for a New Year's Eve party and served it to kids, and you know what? They couldn't get enough. First they dunked tortilla chips in it, then we poured it all over chili nachos for that cheesy movie-theater vibe. So good!

Provided by Raquel Pelzel

Categories appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

1 cup raw cashews
6 ounces kabocha squash, skin and seeds removed, cut into 1-inch chunks (or 1/2 cup squash puree; see Chef's Note)
1/4 cup nutritional yeast flakes
1 1/2 teaspoons kosher salt
1/4 cup your favorite store-bought or homemade salsa
Tortilla chips and/or crudites, for serving

Steps:

Place the cashews in a blender and add water to just cover, about 1 cup. Set aside at least 20 minutes or up to a few hours to soak (soaking softens the cashews--the longer they soak, the silkier the cashew cream will be).
Place the kabocha squash in a microwave steamer or a stovetop steamer basket and steam until fork tender, about 10 minutes. Set aside to cool for 10 minutes, then add it (or the squash puree) to the blender, along with the nutritional yeast and salt. Puree the sauce until very smooth, about 30 seconds. If it is very thick, add a few more tablespoons of water (don't make it too thin--it will thin out once you add the salsa!).
Add the salsa and blend until smooth, or for a chunkier sauce, transfer the "queso" to a bowl and stir in the salsa. Serve with chips and crudites on the side.
Chef's Notes: The "queso" will keep, in an airtight container in the refrigerator, for up to 3 days.
Kabocha squash is very dense and sweet and gives the queso its orange-y cheesy color. If you use fresh or canned butternut squash puree instead, use another 1/3 cup of cashews to thicken the queso. For an even deeper orange color, add 1/8 teaspoon of ground turmeric.

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