Real Cheese Chile Con Queso Recipes

CHILE CON QUESO

Steps:

• Heat the cheese and milk in double boiler until melted and smooth. Add the remaining ingredients and continue to cook, stirring occasionally, for 20 minutes. Transfer the fondue to a lit and warm fondue pot or small chafing dish. Serve immediately with tortilla chips.

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.

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.

REAL CHEESE CHILE CON QUESO

Steps:

• 1. Melt the butter in a sauce pan over medium-low heat, and then cook the onions, garlic, and hot peppers (if using fresh bell peppers instead of roasted add them now as well) for about five minutes, until onions are translucent. 3. Whisk in the flour and cook for another 45 seconds. 4. Warm the milk and slowly add to the roux. 5. Cook on medium, whisking constantly until sauce is thick, about five minutes. 6. Stir in the cilantro, tomatoe salsa, and roasted bell peppers. 7. Turn heat down to medium-low and slowly add the shredded cheese, a scant 1/4 cup at a time, stirring into the sauce until completely melted, ensure each addition of cheese is well incorporated before adding more. 6. Remove from heat and stir in the sour cream or yogurt. 7. Add salt to taste. If the sauce is too thick it can be thinned out by adding more warm milk to reach the desired consistency. Notes: A) After cooking the onions and peppers on the stove top, transfer to a double boiler to reduce the risk of burning the sauce. B) Add some roasted peppers or use some chipotle peppers or pimenton for a smoky flavour. C) The key to a smooth sauce is adding the cheese very slowly and waiting until the previous addition is completely melted and mixed into the sauce before adding more.

AUTHENTIC CHILE CON QUESO RECIPE - (3.9/5)

Steps:

• Roast the chilies and the jalapeños under the broiler until blackened, about 5 minutes per side. Place them in a paper sack or plastic food-storage bag, close it tightly and let them steam for 20 minutes. After the chilies have steamed, remove them from the bag and rub off the skin. Remove the stems and seeds from all the chiles and slice into thin, long strips. In a large skillet, heat the butter on medium-low heat. Add the onions and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 30 more seconds. Pour the half-and-half in the skillet and then add the chile strips. Turn the heat down to low and, a little at a time, add the grated cheese, stirring until it's melted. Add salt to taste. Serve immediately with warm corn or flour tortillas.

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.

CREAMY CHILE CON QUESO

Steps:

• Heat oil in pan.
• Add onion and garlic and cook until onion is clear and stir in flour.
• Gradually stir in evaporated milk and cook until mixture is thickened.
• Stir in tomato, cheeses, and jalapenos.
• Cook, stirring, about 5 minute or until cheeses are melted.

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.

CHILE CON QUESO Y CERVEZA

Steps:

• In a bowl toss the cheeses with the flour and reserve the mixture. In a large heavy saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the beer, the tomatoes, and the jalapeño, and simmer the mixture for 5 minutes. Add the reserved cheese mixture by 1/2 cupfuls to the beer mixture, stirring after each addition until the cheeses are melted, serve the dip with the chips.

CHILE CON QUESO CHEESEBURGER

Steps:

• Light your grill and when it is heated brush the grate with oil. Put the Anaheims in a small bowl with olive oil and toss to coat. Thread the jalapeños and garlic onto a metal skewer or a wooden one that has been soaked in water and grill until blackened all over. Repeat with the Anaheims using grill tongs to turn. Peel and remove stems and seeds from the chilies and discard. Peel garlic. Add tomatoes to a small bowl. Chop the chiles and garlic and add to the tomatoes. Fold in the cheeses, sprinkle with cumin, and chili powder and season with salt and pepper, toss.
• Cut eight 6"squares of wax paper; divide the beef among them. Pat each portion into a 5" round pattie that is a little thicker in the center. Using a 1/4 cup measure, mound one-fourth of the cheese mixture in the centers of 4 patties. Top with the remaining patties; press the edges to seal and pat smooth. Pat the centers so that the burgers are even. Brush with oil and season with salt and pepper. Brush the insides of the rolls with oil.
• Brush the grate with a little more oil and grill the burgers over a hot fire, turning once, about 7 minutes for medium to medium-rare meat. Lightly toast the rolls on the grill. Place the burgers on the rolls and top with lettuce leaves, onion and tomato. Serve with mayonnaise and ketchup.