Rachael Rays Instant Chili Con Queso A Texans Fondue Recipes

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RACHAEL RAY'S SOUTHWESTERN CHILI CON QUESO PASTA BAKE RECIPE - (4.5/5)



Rachael Ray's Southwestern Chili Con Queso Pasta Bake Recipe - (4.5/5) image

Provided by kayjayjohnson

Number Of Ingredients 16

1 pound penne rigate (ridged penne)
1 1/2 pounds ground beef
1 tablespoon ground cumin (1 palmful)
1 tablespoon roasted ground coriander (1 palmful)
2 tablespoons chili powder (2 palmfuls)
Coarse black pepper
1 large yellow onion, chopped
3-5 garlic cloves, chopped (we really like garlic so I put in more, the recipe calls for 3)
1 jalepeño
2 tablespoons butter
2 tablespoons all-purpose flour (2 palmfuls)
2 cups milk
3/4 pound cheddar cheese (about 2 1/2 cups)
1/4 cup fresh cilantro leaves (a generous handful), chopped
1/2 cup fresh flat-leaf parsley leaves (a few handfuls) chopped
1 14-ounce can diced fire-roasted tomatoes

Steps:

  • Preheat the broiler to high and position the rack 8 inches from the heat. Bring a large pot of water to a boil. Salt the boiling water and cook the pasta until slightly undercooked--a little chewy at the center. While the water is coming to a boil, preheat a large skillet over medium-high heat and brown the hamburger. When the hamburger is almost finished, but still a little pink, throw in the garlic, jalepeño, and onions and finish cooking until the burger is browned and the onion is translucent. Drain the grease from the skillet and mix in the cumin, coriander and chili powder. Take off the heat or turn heat down low. In a medium sauce pot (and you can do this while you're browning the hamburger), melt the butter and add the flour to it. Cook for 1 to 2 minutes over moderate heat and then whisk in the milk. When the milk comes to a bubble, stir in the cheese, cilantro and parsley with a wooden spoon. When the cheese has melted, stir in the tomatoes. Once the pasta is cooked, drain it and add it back into the large pot. Add the contents of the hamburger and all of the Cheddar sauce, and stir to combine. Transfer to a baking dish, sprinkle with a bit more cheese if you wish, and place under the broiler to lightly brown.

RACHAEL RAY'S INSTANT CHILI CON QUESO: A TEXAN'S FONDUE



Rachael Ray's Instant Chili Con Queso: a Texan's Fondue image

Rachael Ray says she can't believe she put this recipe in a cookbook because it's hardly a recipe but one of her guilty pleasures in life. I added some American cheese to it--feel free to doctor it how you like it. The cilantro adds a lot of flavor. Recipe from Cooking 'Round the Clock, Rachael Ray 30-Minute Meals.

Provided by AmyZoe

Categories     Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5

15 ounces chili (Rachael says use store bought)
3 ounces cream cheese, cut into pieces
2 scallions, chopped
2 tablespoons cilantro, chopped
pretzel rods or corn chips, for dipping

Steps:

  • Place chili, cream cheese, scallions, and cilantro in a small pot over low heat and cook until hot and cheese melts to combine with chili.
  • Transfer to a bowl and serve with pretzel rods and/or chips for dipping.

Nutrition Facts : Calories 390.7, Fat 26.4, SaturatedFat 13.3, Cholesterol 83.3, Sodium 1258.2, Carbohydrate 28.4, Fiber 9.8, Sugar 4.3, Protein 15.1

QUESADILLAS CON QUESO



Quesadillas con Queso image

Provided by Rachael Ray : Food Network

Categories     appetizer

Yield 4 servings

Number Of Ingredients 17

1 cup masa
1 teaspoon kosher salt
3/4 cup warm water
1/4 cup Monterey Jack, grated
1/4 cup Cotija Blanco cheese, grated
Chipotle Salsa, recipe follows
Sprig cilantro
4 Roma tomatoes
1/4 cup diced onion
4 garlic cloves, peeled
1 tablespoon olive oil
1 tablespoon chopped chipotle peppers
2 teaspoons sugar
1/8 cup pineapple juice
1 teaspoon kosher salt
1/8 cup fresh cilantro leaves
1 lime, juiced

Steps:

  • Place masa and salt in a mixing bowl. Slowly mix in water until you reach a doughy consistency. Using 1-ounce from mixture, roll into a ball. By hand, slap the dough and form a tortilla (about 5-inches in diameter, 1/8-inch thick). If you have a tortilla press, place 1 ounce masa ball and lightly press down and make a tortilla. Repeat with remaining mixture.
  • Combine the cheeses and set aside.
  • To cook tortilla, place it on a griddle or comal that is about 250 degrees F. When tortilla is slightly brown, flip tortilla over and cook the other side. When both sides are almost done, place cheese mixture on 1 tortilla and cover with the other one, making a quesadilla. Cook until the cheese melts. Cut quesadilla into quarters and serve with chipotle salsa and a sprig of cilantro.
  • Preheat the oven to 375 degrees F.
  • Place tomatoes, onions and garlic in a small roasting pan. Coat with olive oil and roast until charred and blistered, about 25 minutes. Let cool. Place in blender with remaining ingredients. Do not puree, but leave a little chunky for texture.

RACHAEL RAY'S TEXAS SIZE CHILI CHEESE FRIES



Rachael Ray's Texas Size Chili Cheese Fries image

Make and share this Rachael Ray's Texas Size Chili Cheese Fries recipe from Food.com.

Provided by chris_tam

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 25

1 cup potato, idaho 4 cut lengthwise into 6 wedges
2 tablespoons grill seasoning
2 tablespoons extra virgin olive oil, plus additional, divided (EVOO)
1/4 cup extra virgin olive oil, plus additional, divided (EVOO)
2 -2 1/2 lbs lean ground sirloin, turkey or 2 -2 1/2 lbs chicken
onion, chopped
4 garlic cloves, finely chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons about 2 palmfuls chili powder
2 teaspoons half a palmful ground cumin
salt & freshly ground black pepper
3 tablespoons tomato paste
hot sauce, to taste
2 tablespoons Worcestershire sauce
1 1/2 cups beef stock or 1 1/2 cups chicken stock
3 tablespoons butter
3 tablespoons flour
3 tablespoons yellow mustard
1 cup milk
1 cup chicken stock
1 1/2-2 cups shredded sharp cheddar cheese
2 tablespoons red wine vinegar
1 head romaine lettuce, chopped
1 seedless cucumber, chopped
additional extra virgin olive oil

Steps:

  • Place the potatoes onto a baking sheet. Sprinkle them with the grill seasoning and a good drizzle of EVOO. Toss to coat, then transfer to the oven and roast, until crispy golden brown, about 40 minutes. Turn them once halfway through cooking time.
  • While the potatoes are roasting, place a large, heavy-bottomed pot over medium-high heat with 2 tablespoons EVOO, about 2 turns of the pan. Add the ground meat to the pan and cook until brown, about 6-7 minutes, breaking it up into small pieces as it cooks using a potato masher or back of a wooden spoon.
  • Push the meat to one side of the pan and add the onion, garlic, jalapeño, chili powder and cumin to the pot. Cook until the veggies soften, 5-6 minutes, and season with salt and freshly ground black pepper.
  • Add the tomato paste to the pot and cook for about 1 minute, until it smells sweet and has caramelized slightly. Add the hot sauce, Worcestershire and beer or stock to the pot. Bring everything up to a bubble, then reduce the heat and simmer the chili until thickened, about 10 minutes.
  • While the chili is simmering, place a medium-size pot over medium-high heat and melt the butter. Sprinkle the flour over the melted butter and cook it for about a minute. Stir the mustard into the butter-flour mixture, then whisk in the milk and stock. Continue whisking the sauce until it has thickened up, then remove the pot from the heat and stir in the cheese until melted. Season the cheese sauce with salt and freshly ground black pepper and reserve.
  • In a large salad bowl, whisk together 1/4 cup EVOO along with the red wine vinegar, salt and freshly ground black pepper. Add the lettuce and cucumber to the bowl and toss to combine. To serve, divide the fries between four plates and top each one with some chili-cheese sauce and some salad alongside.

Nutrition Facts : Calories 1076.3, Fat 76.6, SaturatedFat 30.8, Cholesterol 184.3, Sodium 1128.7, Carbohydrate 32.4, Fiber 6.9, Sugar 7.5, Protein 66.5

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