QUESO (MEXICAN CHEESE DIP)
Luxuriously smooth Queso made with real cheese better than a tex-mex restaurant! This rich and velvety Queso Dip recipe is a winner! Flavour packed with onion, garlic, jalapeños, tomatoes, cilantro and spices. Normally made with Velveeta, our recipe is made with real cheese...there's nothing like a good Queso dip to dunk your fried tortillas or corn chips!
Provided by Karina
Categories Appetizer
Time 15m
Number Of Ingredients 11
Steps:
- Melt butter in a medium-sized pot over medium-heat. Sauté the green onions (white parts only) for 4 minutes, until soft. Then add the garlic and sauté until fragrant, about 30 seconds.
- Add the tomatoes in with juices with the chiles, cumin, onion powder and cayenne pepper. Cook while stirring occasionally, for 2 minutes until soft and fragrant.
- Mix cornstarch into the pot, then pour in the evaporated milk, stirring well to combine.
- Bring to a boil, then add the cheese, mixing well. Cook, while stirring, until cheese just melts through the milk and transforms into a smooth sauce. Take off heat immediately.
- Stir in cilantro, green onions (reserved green parts) and season with salt to taste if needed. Mix well.Serve warm.Tip: Queso thickens when cooled.
Nutrition Facts : Calories 163 kcal, Carbohydrate 7 g, Protein 8 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 38 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
QUESO DIP (MEXICAN CHEESE DIP)
Recipe VIDEO above. Copycat of Queso Dip (Mexican Cheese Dip) sold in jars in the US and at Mexican restaurants. Made with real cheese and stays silky smooth even when it cools! AND it reheats perfectly. Makes about 2.5 cups. IMPORTANT: Please read Note 1 regarding store bought shredded cheese.
Provided by Nagi
Categories Appetiser
Time 15m
Number Of Ingredients 12
Steps:
- Place cheese and cornflour in a bowl, toss to coat.
- Melt butter over medium heat in a large saucepan or small pot.
- Add garlic and onion, cook slowly for 3 minutes or until onion is translucent but not browned.
- Add tomato (including juices) and cook for 2 minutes until tomato is slightly softened.
- Add evaporated milk and cheese. Stir, then add chiles and Spices.
- Stir until cheese melts and it becomes a silky sauce.
- Add salt to taste - amount required depends on saltiness of cheese used - and stir through coriander.
- Stir in milk or water to adjust consistency (I use 2 tbsp) - the dip thickens when it cools, and milk can be added later to adjust to taste.
- Remove from heat. Serve warm or at room temperature - it will be soft and scoopable even when it cools.
- Store in the refrigerator. When refrigerated, it becomes the consistency of the cheese spread sold in jars that are not in the refrigerator section. Reheat in microwave and adjust consistency as desired with a tiny bit of milk. If you add too much, just put on stove again until it thickens.
Nutrition Facts : ServingSize 85 g, Calories 162 kcal
QUESO DIP
Otherwise known as cheese dip, this is a great recipe for any get together. Cheddar cheese is melted into a smooth, thick mixture. Bring along a couple copies of the recipe, people will ask for it!!
Provided by Heather
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 20m
Yield 16
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium heat, melt the butter. Thoroughly stir in the cornstarch. Stir in the sour cream. When the mixture becomes hot and bubbly, mix in Cheddar cheese and salsa. Continue stirring until cheese has melted and mixture begins to thicken, about 10 minutes. Serve hot.
Nutrition Facts : Calories 60.1 calories, Carbohydrate 1.1 g, Cholesterol 14.1 mg, Fat 5.3 g, Protein 2.1 g, SaturatedFat 3.4 g, Sodium 60.8 mg, Sugar 0.1 g
QUESO DIP
This crowd-pleasing cheese dip is ultra-simple to make and easy to upgrade with toppings. Try the fresh cilantro-jalapeno mixture suggested here, or get creative. For a meaty version, sprinkle the queso with your favorite sausage (cooked and crumbed), or chopped pepperoni.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 8 to 10 servings (about 3 cups)
Number Of Ingredients 10
Steps:
- Put the cilantro, onions and pickled jalapeno if using on a cutting board, and chop them into a rough mixture.
- Melt the butter in a large saucepan over medium heat. Add the flour, and stir until it is absorbed. Pour in the beer and milk; whisk constantly until the mixture comes to a simmer and thickens enough to coat the back of a spoon, about 5 minutes. Remove from the heat, and stir in the Monterey Jack until completely melted and smooth.
- Transfer the queso dip to a warmed serving dish, a fondue pot or a small slow cooker set to warm or low. Sprinkle the cilantro mixture on top, and sprinkle with a little chipotle powder if using. Serve with tortilla chips.
QUESO (CHEESE) DIP
This is the best queso dip! Being from Texas, I know my queso, and I think this is the one that beats them all! It's full of flavor and all fresh ingredients. You can substitute half-and-half for the heavy whipping cream, if desired. Serve with tortilla chips.
Provided by SHRIMPBAIT
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 1h15m
Yield 12
Number Of Ingredients 9
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Place poblano peppers, Anaheim peppers, and jalapeno pepper, cut-sides down, on the prepared baking sheet.
- Cook peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins; dice peppers.
- Combine diced peppers, cheese food cubes, tomatoes, onion, butter, and cumin in a slow cooker.
- Cook on Low, gradually adding cream, until cheese melts and dip is heated through, about 30 minutes.
Nutrition Facts : Calories 292.8 calories, Carbohydrate 9.9 g, Cholesterol 57.8 mg, Fat 21.5 g, Fiber 1.1 g, Protein 15.7 g, SaturatedFat 13.4 g, Sodium 744.2 mg, Sugar 1.7 g
CHEESE CON QUESO DIP
I've been making this for over 20 years, and was surprised not to see it here on Zaar. I got this recipe from my dear Auntie. I've changed it a bit over the years to make it "just a little less" on the fat than the original, but if you make this, forget your diet! I make it for special occasions only. Leftovers are great on hamburgers, in chili, use your imagination! It's yummy! The tomatoes and jalapenos can be substituted with 1-2 cans Rotel. Serve with chips of your choice.
Provided by Chef PotPie
Categories Cheese
Time 25m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- In microwave or on stove top, melt together and stir Velveeta and butter.
- Do this slowly on medium heat and stir frequently to combine.
- Use a wire whisk near the end of this process to completely mix these two ingredients.
- In blender, blend tomatoes and jalapenos.
- Add this mixture to cheese mixture.
- Combine thoroughly, re-heat, and serve warm in a fondue pot or chafing dish.
Nutrition Facts : Calories 258, Fat 23.6, SaturatedFat 15.1, Cholesterol 70.5, Sodium 749.5, Carbohydrate 5.8, Fiber 0.7, Sugar 4.3, Protein 6.6
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
DOS QUESO DIP
This Mexican-inspired cheese dip can be made with any kind of cheese and your favorite salsa. Regular oregano may be used in place of the more strongly-flavored Mexican variety. Serve it warm with tortilla chips.
Provided by CJANDRJ
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 25m
Yield 48
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, blend sour cream and cream cheese until smooth. Mix in taco seasoning mix. Stir in salsa, Mexican oregano, salt and pepper.
- Transfer to a 9x13 inch baking dish. Top with Pepper Jack cheese. Bake in the preheated oven 10 minutes, or until cheese is melted.
Nutrition Facts : Calories 61.7 calories, Carbohydrate 1.5 g, Cholesterol 15.2 mg, Fat 5.4 g, Fiber 0.1 g, Protein 1.9 g, SaturatedFat 3.2 g, Sodium 127.7 mg, Sugar 0.3 g
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