This Aint Your Ordinary Queso Dip Recipes

THIS AIN'T YOUR ORDINARY QUESO DIP

This Ain't Your Ordinary Queso Dip image

Wow! My brother Jeff made this for us to snack on this past Christmas Day. All the flavors meld together nicely, and I love the different textures. You won't be disappointed!

Provided by itsnevrenough

Categories Lunch/Snacks

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 7

Ingredients

1 lb hot pork sausage
1 (16 ounce) package Velveeta pepper jack cheese, cubed
1 onion, chopped
1 (3 7/8 ounce) can chopped black olives
1 (4 ounce) can mushroom pieces
1 (4 ounce) can diced green chilies
1 (10 ounce) can rotel

Steps:

Brown sausage and onion together and drain.
Combine all ingredients in a crock pot.
Cook on low.

Nutrition Facts : Calories 114.5, Fat 9.7, SaturatedFat 3.3, Cholesterol 21.6, Sodium 421.5, Carbohydrate 2.5, Fiber 0.5, Sugar 0.6, Protein 4.6

CHEF JOHN'S QUESO DIP

Chef John's Queso Dip image

I used to make something very similar to this queso dip at the Mexican restaurant I worked at in college, where we called it 'chili con queso.' At first I thought it could be thicker, but later I realized the saucy texture was the key to its addictive irresistibility. Instead of too much cheese piled up on your chip, we just get a beautiful, silky coating, and as soon as you finish one, you can't wait to dip another, and another, and another, until there are no chips left.

Provided by Chef John

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 30m

Yield 12

Number Of Ingredients 14

Ingredients

½ pound sharp white Cheddar cheese
1 tablespoon cornstarch
1 tablespoon butter
2 garlic cloves, minced
1 bunch scallions, thinly sliced, dark green parts set aside
1 teaspoon kosher salt, plus more to taste
¼ teaspoon ground dried chipotle pepper
½ teaspoon ground cumin
1 (4 ounce) can fire-roasted diced green chiles
½ cup seeded and diced Roma tomatoes
1 (12 ounce) can evaporated milk
¼ cup finely chopped cilantro
1 pinch cayenne pepper, or to taste
1 tablespoon diced Roma tomato

Steps:

Grate Cheddar cheese into a bowl. Sprinkle in cornstarch and toss to coat.
Melt butter in a saucepan over medium-high heat. Add garlic and light parts of the scallions. Sprinkle in salt, chipotle, and cumin. Cook and stir until fragrant, about 2 minutes. Add green chiles and 1/2 cup tomatoes; cook and stir for 2 minutes more. Pour in evaporated milk and bring to a boil. Add the Cheddar cheese and stir just until melted; immediately remove from heat.
Stir in cilantro. Season to taste, adding cayenne if desired. Garnish with reserved green onion parts and 1 tablespoon diced tomato.

Nutrition Facts : Calories 136 calories, Carbohydrate 6.1 g, Cholesterol 30.6 mg, Fat 9.5 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 5.9 g, Sodium 427.9 mg, Sugar 3.8 g

STEW, THIS AIN'T HASH!

Stew, This Ain't Hash! image

I started off to make hash. I hadn't had any in a long time and I had a hunger for some. I had diced and boiled the potatoes and set then aside to cool. I thawed the shredded beef, Amazing Beef #46982, a great thing to have on hand to play around with. I'd finely chopped the onions and celery. OOPS! Too much for hash! Well, never mind, I'll make a stew instead. That led to a bit more of this and a little more of that and the next thing I knew I had a half of a dutch oven full of stew. A damned good one I might add.

Provided by Pierre Dance

Categories Stew

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

4 white potatoes, don't peel,scrub with a pot scrubber,dice into 3/8 inch cubes
5 slices thick deli bacon, cut into 3/8 inch bits
1 yellow onion, finely chopped
3 stalks celery, finely chopped
14 baby carrots, cut into thirds
2 cups shredded or chopped cooked beef
1 (15 ounce) can Rotel tomatoes & chilies
2 cups tomato sauce (my Crock Pot Italian Tomato Sauce)
2 cups whole corn (fresh, frozen, or canned)
2 cups beef stock (Homade is best)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon maggi seasoning
1 tablespoon prepared horseradish

Steps:

Bring Potatoes to a boil in water with 1 TBS salt for 25 minutes.
Drain and set aside.
While potatoes cook continue with step 4.
Fry Bacon'til tender.
Remove, set aside to drain.
Saute (stir fry) Onions, Celery, and Carrots in the bacon drippings'til the onions are translucent.
Add remainder of the ingredients.
Bring to a boil.
Reduce heat to low.
Simmer for 30 minutes.
Like most soups, stews, and sauces it's better to chill overnight and reheat the next day.
Serve with Corn Sticks, my recipe#74650.

Nutrition Facts : Calories 155.2, Fat 3.2, SaturatedFat 1, Cholesterol 3.4, Sodium 1145, Carbohydrate 29.2, Fiber 4.1, Sugar 7.3, Protein 5.3

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