Queso Fondue Recipes

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QUICK CHEESE FONDUE



Quick Cheese Fondue image

See how shredded cheddar and VELVEETA team up with white wine and dry mustard to make this creamy cheese fondue recipe a glorious dip.

Provided by My Food and Family

Categories     Cheese Appetizers

Time 15m

Yield 24 servings, 2 Tbsp. each

Number Of Ingredients 5

2 tsp. cornstarch
2 tsp. dry mustard
1 cup dry white wine
1 lb. (16 oz.) 2% Milk VELVEETA, cut into 1/2-inch cubes
1 cup KRAFT 2% Milk Shredded Cheddar Cheese

Steps:

  • Combine cornstarch and mustard in medium saucepan. Add wine; whisk until completely dissolved.
  • Add VELVEETA; cook on medium heat 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently.
  • Add cheddar; cook and stir 2 to 3 min. or until melted.

Nutrition Facts : Calories 60, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 330 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 2 g, Protein 5 g

MEXICAN QUESO FUNDIDO OR MEXICAN FONDUE



Mexican Queso Fundido or Mexican Fondue image

We have probably all had those melted cheese dips that are so popular in Mexican restaurants. This is a much more authentic version yet still simple and yummy. This makes a complete meal that is tasty and FUN! Soyrizo is the Soy based vegetarian version of chorizo. If you have an aversion to cooking with beer you can use some broth in place of the beer. The beer really does impart a special flavor that is unmatched. You could probably use a non-alcoholic beer as well. You could also su the canned chilies and fresh tomatoes with a can of Rotel undrained.

Provided by Mamas Kitchen Hope

Categories     High In...

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup beer, anything but dark beer
1/2 lb oaxaca cheese, grated or 1/2 lb mozzarella cheese
1 lb asadero cheese or 1 lb muenster cheese, grated
4 ounces green chilies, chopped (you can find these in a can- for authentic Mexican use poblano's- you can get these canned too)
1/4 lb chorizo sausage (optional) or 1/4 lb soy chorizo (optional)
1/2 cup tomatoes, chopped
4 garlic cloves, minced
salt & freshly ground black pepper

Steps:

  • If using sausage: Cook sausage to release as much grease and oil as Drain well on paper towels and crumble or chop sausage. We like to grill the sausage outside and let the grease drip off. Plus you get rewarded with a smokiness!
  • Meanwhile, in a microwave safe bowl or the removable crock of a small crock pot, heat beer for about 2 minutes or just to a simmer. Add half the cheese, stir well and microwave 1 minute. Add the rest of the cheese and microwave again until everything has melted completely. Stirring and checking at one minute intervals, of half minute if you have a powerful microwave.
  • Add remaining ingredients, including chorizo if using, and return again to microwave for about 2 minutes, stirring after each minute.
  • Serve with chips , tortillas, bread or veggies for dipping.

Nutrition Facts : Calories 651.6, Fat 48.2, SaturatedFat 30.6, Cholesterol 178.8, Sodium 1121.2, Carbohydrate 11.6, Fiber 0.8, Sugar 7, Protein 39.7

QUESO FUNDIDO



Queso Fundido image

Provided by Guy Fieri

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1 link fresh Mexican chorizo, casing removed
1/2 yellow onion, minced
1 serrano chile pepper, seeded and minced
2 cloves garlic, minced
1/2 cup shredded Oaxaca cheese
1/2 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
1 tablespoon all-purpose flour
1/2 cup dark beer
1/2 cup canned pinto beans, drained and rinsed
1/2 cup canned diced roasted green chiles
Chopped scallions and diced tomato, for garnish
Tortilla chips, see Cook's Note

Steps:

  • Preheat the oven to 400 degrees F. Cook the chorizo in a large cast-iron skillet over medium heat, breaking up the meat with a wooden spoon as it renders, about 5 minutes. Add the onion, serrano and garlic and continue cooking until the chorizo is crisp and the onion is translucent, 5 to 7 minutes. Remove the mixture from the skillet and transfer to a bowl. Toss the cheeses with the flour in a separate bowl.
  • Add the beer to the skillet, stirring and scraping up any browned bits from the bottom of the skillet. Whisking constantly, add the cheese mixture a little bit at a time, whisking until smooth and well blended. Stir in the beans, chiles and chorizo mixture.
  • Place the skillet in the oven and cook until the queso is hot and bubbly, about 5 minutes. Garnish with scallions and tomato and serve with tortilla chips.

QUESO FONDUE



Queso Fondue image

Provided by Bobby Flay

Time 3h20m

Yield 6 to 8 servings

Number Of Ingredients 20

2 poblano chiles
1 jalapeno chile
Canola oil, for oiling the chiles
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 cups whole milk, heated
Pinch chile de arbol powder or cayenne pepper
3 ounces grated Monterey Jack cheese
2 ounces grated white Cheddar (see Cook's Note)
1/4 cup freshly grated Parmigiano-Reggiano
Pickled Red Onions, recipe follows
Chopped fresh cilantro leaves, for garnish
Tortilla chips, corn tortillas and radishes, for serving
2 large red onions, peeled and thinly sliced
1 tablespoon plus 1/4 cup olive oil
3 cups red wine vinegar
2 tablespoons sugar
6 whole black peppercorns
4 sprigs fresh thyme plus 2 tablespoons chopped fresh thyme leaves

Steps:

  • Preheat the oven to 425 degrees F.
  • Rub the poblano and jalapeno chiles with oil and sprinkle with salt and pepper. Place on a sheet pan and roast, turning a few times, until golden brown and blistered all over, about 15 minutes for the jalapeno and 25 minutes for the poblanos. Remove to a bowl, cover with plastic wrap and let steam for 10 minutes. Remove the skin and seeds and dice or slice.
  • Meanwhile, melt the butter in a medium Dutch oven over medium heat, then add the flour and whisk until smooth and the raw flour taste has cooked out, about 2 minutes.
  • Slowly whisk in the hot milk, then bring to a boil, reduce to a simmer and cook, whisking constantly, until the mixture begins to thicken, about 7 minutes. Season with salt and pepper and the chile de arbol.
  • Reduce the heat to low and begin adding the cheese a handful at a time, whisking until smooth. Taste for seasoning and fold in some of the diced chiles. Pour into a fondue pot.
  • Mix the remaining diced chiles with the Pickled Red Onions and cilantro and top the queso with the mixture. Serve with tortilla chips, tortillas or radishes.
  • Saute the onions in 1 tablespoon oil in a saute pan over medium-low heat until soft.
  • Meanwhile, place the vinegar, sugar, peppercorns, thyme sprigs and 1/4 cup oil in a noncorrosive saucepan and bring to a boil. Add the onions to the hot liquid and simmer for 5 minutes. Remove the pot from the heat and allow the onions to steep for at least 2 hours, or up to overnight. (If steeping overnight, transfer to a bowl and cover.) When ready to serve, drain the liquid and top with chopped thyme.

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