Copycat Pappasitos Queso Recipes

Steps:

• In a large saucepan over medium, heat oil. Add onion, bell pepper, garlic, cumin, salt, and black pepper. Cook, stirring occasionally until onion has softened about 5 to 7 minutes. Slowly whisk in the milk, tomato paste, and vinegar, until well combined; allow to steep for 20 minutes.
• In a large heatproof bowl, combine grated cheeses, tomatillo salsa, lime juice and oregano. Place a fine mesh strainer over the bowl containing the cheese. Strain milk mixture into the bowl. Discard solids from strainer.
• Using a wooden spoon stir cheese mixture until smooth and saucy. If cheese doesn't melt completely, set bowl over a pot of simmering water and stir until cheese melts and mixture comes together. Transfer to a bowl and serve immediately.

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.

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.

Steps:

• Soak beans in 2 qts water for 8 hours Drain and set aside.
• In a heavy pot, cook bacon until done. Remove bacon and set aside, leaving bacon fat in pot. Add garlic, 2 Tbls. cilantro and onion to hot bacon fat. Cook until onion is transparent.
• Add beans, bacon, cumin and onion powder. Stir in salt and remaining 1 qt water.
• Turn heat to med-low and cook slowly until fork tender. Just before serving, stir in remaining cilantro and tomatoes.

Steps:

• 1. Melt cheese with milk and stir until blended. 2. Add chilies with liquid, garlic, onion, and stir until onions and transparent. 3. Remove from heat and add tomatoes before serving.

Steps:

• In a moderately hot skillet that has been sprayed with a cooking spray brown the coarsely chopped Pablano pepper and jalapeno pepper.
• Brown and stir until the skins have turned dark on many sides of peppers.
• Add tomatoes and brown them until the skins on the tomatoes have turned a dark brown on several sides, remove pan from heat.
• Put onion in hot skillet that has been removed from the heat and stir.
• In a food processor add celery salt, oregano, cilantro, sugar, garlic salt and pepper.
• Pour peppers, onions and tomatoes and add water a little at a time; process just enough to chop to a medium
• consistency but not to a smooth paste, leave a little chunky.
• Remove from processor and pour in hot skillet turn up heat quickly stir for 3 min and serve hot.