Salsa Con Queso Recipes

SALSA DI QUESO

Salsa di Queso image

Provided by Food Network

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

4 to 5 medium tomatoes or 10 to 15 plum tomatoes
5 fresh jalapenos
3 tablespoons olive oil
1 medium onion, minced
2 cloves garlic, minced
1 teaspoon salt
8 ounces mozzarella
Tortilla chips or heated fresh corn tortillas, for serving

Steps:

Preheat broiler. Spread a sheet of aluminum foil over broiler pan, place the tomatoes and jalapenos on it and broil. Turn occasionally. Remove the jalapenos after about 10 minutes, when the skins are browned and blistered, and place in a plastic bag. The tomatoes will take an additional 10 to 15 minutes until the skins are blackened and the tomatoes are softened. Remove to a plate to cool.
When tomatoes and jalapenos are cool enough to handle, rub off the skins, remove the stems, and put the flesh and juices in a food processor or blender. Be careful peeling the jalapenos and wash hands thoroughly after handling. Blend or pulse jalapenos and tomatoes until coarsely chopped. Set aside.
Pour olive oil into a large heated skillet or saucepan over low heat. Add the onion and garlic and cook, stirring occasionally, until softened but not browned, about 10 minutes. Pour in tomatoes and jalapeno mixture and salt, stir and cook for 10 minutes, stirring occasionally.
Stir in cheese and cook 5 minutes, stirring frequently to incorporate the cheese as it melts. Pour into a bowl and serve immediately with tortilla chips or scoop up with heated fresh corn tortillas.

SALSA CON QUESO

Salsa Con Queso image

A three-ingredient queso appetizer! Serve this classic at your next casual gathering with friends.

Provided by Land O'Lakes

Categories Dip Salsa Savory Cooking Appetizer Appetizer

Yield 10 servings

Number Of Ingredients 5

Ingredients

Dip
20 (3/4-ounce) slices (about 1 pound) Land O Lakes® Deli American quartered
1/4 cup milk
1/2 cup thick and chunky salsa
Tortilla chips or blue tortilla chips

Steps:

Combine cheese and milk in saucepan. Cook over medium heat, stirring occasionally, 7-10 minutes or until cheese is melted. Add salsa, mix until well combined.
Pour mixture into small slow cooker. Serve warm with tortilla chips.

Nutrition Facts : Calories 160 calories, Fat 13 grams, SaturatedFat grams, Transfat grams, Cholesterol 40 milligrams, Sodium 590 milligrams, Carbohydrate 2 grams, Fiber 0 grams, Sugar grams, Protein 8 grams

SMOTHERED CHICKEN QUESO CASSEROLE

Smothered Chicken Queso Casserole image

This easy, cheesy chicken casserole packed with creamy queso rice, green chiles and taco-seasoned chicken breasts will be an instant hit at the dinner table-even the picky eaters will love it!

Provided by By Madison Mayberry Hofmeyer

Categories Entree

Time 1h15m

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon oil
3 large boneless skinless chicken breasts, cut in half crosswise
1 package (1 oz) Old El Paso™ taco seasoning mix
1 jar (15 oz) Tostito's™ salsa con queso
3/4 cups half-and-half
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 medium red or orange bell pepper, seeded, chopped
2 1/2 cups cooked white rice
1 cup shredded Mexican cheese blend (4 oz)
Chopped tomatoes and chopped fresh cilantro, if desired

Steps:

Heat oven to 350°F. Spray 13x9-inch baking dish or 2 1/2-quart casserole with cooking spray.
In 12-inch skillet, heat oil over medium heat. Sprinkle chicken with taco seasoning mix. Cook chicken in oil 6 to 8 minutes, turning once, until golden brown on both sides. Depending on thickness of chicken, it may not be cooked all the way through at this point but will finish baking in the oven.
In large bowl, stir together salsa con queso, half-and-half and chopped green chiles; stir in bell pepper. Reserve 1 cup of the sauce mixture. Stir rice into remaining sauce mixture.
Place rice mixture in casserole; top with chicken. Top with reserved sauce mixture, then shredded cheese. Cover with foil.
Bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when center of thickest part is cut (at least 165°F).
Cool 10 minutes. Garnish with tomatoes and cilantro.

Nutrition Facts : Calories 440, Carbohydrate 36 g, Cholesterol 85 mg, Fat 2, Fiber 0 g, Protein 28 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1370 mg, Sugar 3 g, TransFat 0 g

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