Tumbleweed Queso Recipes

THE NEW QUESO

The New Queso image

Provided by Ree Drummond : Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 12

Ingredients

8 Anaheim chiles
4 jalapenos
8 ounces bacon, finely diced
8 ounces chorizo, crumbled
2 tablespoons minced garlic
1 large onion, diced
One 28-ounce can diced tomatoes and green chiles, such as Rotel
2 pounds processed cheese, such as Velveeta, cubed
8 ounces pepper jack cheese, shredded
Two 12-ounce cans evaporated milk
2 tablespoons chopped fresh cilantro
Tortilla chips, for serving

Steps:

To roast the Anaheim chiles and jalapenos: Roast the chiles by using metal tongs to hold them one-by-one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow them to sweat for a good 20 minutes. Then use a knife to scrape off most of the blackened skin. Stem, seed and dice the chiles.
In large pot over medium heat, add the bacon and chorizo. Cook until the fat has been rendered out, 10 to 15 minutes.
Add the garlic and onion to a food processor and pulse until almost a paste.
Drain off most of the fat from the bacon and chorizo, then add the garlic-onion puree to the pot and cook for 3 to 4 minutes.
Pour the diced tomatoes and green chiles into the food processor and pulse slightly. Add to the pot, juice and all. Fold in the reserved diced chiles. Cook for 4 minutes. Slowly whisk in both cheeses and the evaporated milk. Cook for an additional 5 minutes to heat through, making sure to not scorch the bottom of the pot. Garnish with the chopped cilantro and eat from the pot with tortilla chips.

CHILE CON QUESO

Chile con Queso image

Provided by Food Network

Number Of Ingredients 11

Ingredients

1 1/2 cups grated Mexican Asadero or Manchego cheese
1 cup Roasted Jalapeno Salsa, recipe follows
2 slices red onion, 1/2-inch thick
4 cloves garlic, peeled
12 jalapeno chiles, seeded and halved
3 Anaheim or Poblano chiles, seeded and halved
1/4 cup olive oil
2 teaspoons dried oregano
Juice of 1 lime
1 teaspoon sea salt
1/2 cup water

Steps:

Preheat the oven to 350 degrees. In an ovenproof baking/serving dish combine the cheese with the salsa and bake until the cheese melts, about 10 minutes. Serve immediately.
In a cast iron skillet, over a very high heat, char the onion slices and remove. Toast the garlic and remove. Add 2 tablespoons of the olive oil to the skillet and sear the chiles until charred. Add the remaining oil, the oregano, lime juice, and salt and cook 1 minute. Place all the ingredients in a food processor fitted with a metal blade. Process until they are roughly chopped but smooth.

AUTHENTIC CHILE CON QUESO

Authentic Chile con Queso image

This is a true chile con queso that can be eaten with tostadas or in a warm corn tortilla. This is not like the Americanized version of chili con queso that we have become used to that is a cheese dip, which I also love. This is the way my grandma used to make it. The great thing about this recipe is you can play with it and adjust it to your personal taste. If you like it cheesier add more cheese. You can't mess this up unless you burn it.

Provided by Melony1976

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

Time 25m

Yield 8

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil
½ onion, diced
1 tomato, diced
10 large roasted green chile peppers, seeded and chopped
½ cup shredded queso asadero (white Mexican cheese)
¼ cup shredded Monterey Jack cheese
¼ cup milk
salt to taste

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.

Nutrition Facts : Calories 115.3 calories, Carbohydrate 10.7 g, Cholesterol 11.2 mg, Fat 6.8 g, Fiber 1.7 g, Protein 4.8 g, SaturatedFat 2.6 g, Sodium 75.9 mg, Sugar 5.9 g

COPYCAT PAPPASITO'S QUESO

Copycat Pappasito's Queso image

This is my version of queso that is familiar with Pappasito's in Houston, TX. I found this copycat from CopyKat.com with my adjustments of more onion, garlic, and tomato.. and this is fairly close..but not quite there.. it's really good all the same!! Hope you think so too!

Provided by LiisaN

Categories Cheese

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs process American cheese (I use Land O' Lakes, not Velveeta)
1 (4 ounce) can green chilies, do not drain
1 tablespoon garlic (the kind from a jar)
3/4 cup diced white onion
1/3 cup milk
3/4 cup diced ripe tomatoes, seeds discarded
1/2 teaspoon garlic salt

Steps:

Melt cheese with milk and stir until blended.
Add chilies with liquid.
Add garlic, onion and stir until onions are transparent.
Remove from heat and add tomatoes before serving.

Nutrition Facts : Calories 605.3, Fat 42.8, SaturatedFat 26.8, Cholesterol 111.8, Sodium 2732.6, Carbohydrate 21.1, Fiber 1.4, Sugar 16.3, Protein 35.5

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