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
HATCH CHILE QUESO
Such a wonderful cheesy dip with a little bit of spice!
Provided by RecipeGirl.com
Categories Appetizer
Time 25m
Number Of Ingredients 8
Steps:
- Cut open the roasted green chiles and scrape out the seeds. Then chop the green chiles and shallots.
- In a medium pot over medium heat, melt the butter and add shallots and chiles. Cook, stirring regularly, until the shallots are softened, 3 to 4 minutes.
- Stir the flour into the pot and cook for a minute or two until the mixture forms a paste.
- Slowly drizzle in the milk, stirring constantly to avoid lumps. A whisk helps, but you can also just use a spoon.
- Once the milk is added, stir in the grated cheese. When the cheese is melted, season with a pinch of salt and pepper.
- Serve queso immediately, while hot, with tortilla chips and garnish with a little extra green chile on top.
Nutrition Facts : ServingSize 1 serving, Calories 336 kcal, Carbohydrate 12 g, Protein 16 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 71 mg, Sodium 518 mg, Fiber 2 g, Sugar 6 g
ROASTED HATCH CHILE QUESO DIP
A creamy queso with just the perfect amount of flavor and spice.
Provided by Kristy Bernardo
Categories Appetizers
Time 17m
Number Of Ingredients 10
Steps:
- Heat olive oil in a medium-sized saucepan. Add onion and garlic, saute for approximately 5 minutes or until starting to soften. Sprinkle flour over onion mixture, stir and cook for two minutes. Stir in evaporated milk and continue to cook until thickened and heated through, about 3-5 minutes. Add a large pinch of salt (a pinch is three fingers and a thumb) and freshly ground black pepper.
- Add cheese and stir until incorporated (mixture will be very thick). Add half & half a few tablespoons at a time, stirring to incorporate, until you reach desired consistency. Stir in minced hatch chiles and stir until very hot. Serve immediately with bread cubes or tortilla chips.
Nutrition Facts : Calories 308 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 65 milligrams cholesterol, Protein 15 grams protein, SaturatedFat 12 grams saturated fat, Sodium 693 milligrams sodium, Sugar 4 grams sugar
HATCH CHILE CREAM CHEESE DIP
Provided by Valerie Bertinelli
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Place the Hatch chiles on a burner over medium-low heat until the skins char and blister; this will happen very quickly. Remove to a bowl, cover with plastic wrap and set aside for 15 minutes to steam.
- Heat a 10-inch cast-iron skillet over medium heat and add the canola oil, swirling the pan to coat. Add the scallions and cook until slightly softened, stirring, 1 to 2 minutes.
- Meanwhile, peel and seed the chile and then it cut into medium dice. Turn the heat under the skillet to low and add the chiles, cream cheese and some salt and pepper. Cook, stirring often, until the cream cheese is melted. Add the sour cream, 1 1/2 cups of the shredded cheese, and the lime zest. Smooth the top and then sprinkle with the remaining 1/2 cup shredded cheese.
- Bake until the cheese is melted and bubbly and just starting to brown, about 15 minutes.
- Garnish with the dark green scallions and serve with tortilla chips.
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