FRIJOLES CON QUESO DIP AND CHIPS
Make and share this Frijoles Con Queso Dip and Chips recipe from Food.com.
Provided by Charlotte J
Categories Cheese
Time 10m
Yield 2 1/2 dip
Number Of Ingredients 5
Steps:
- Combine all ingredients except cilantro in a small saucepan, and heat just until cheese melts.
- (Microwave Directions: place in a microwaveable dish and heat for 2-3 minutes.).
- Top with chopped cilantro if desired and serve with chips.
Nutrition Facts : Calories 134.9, Fat 8.3, SaturatedFat 5.3, Cholesterol 25.4, Sodium 484.2, Carbohydrate 2.5, Fiber 0.4, Sugar 1.1, Protein 12.7
GORDO'S FRIJOLES CON QUESO
Growing up on plain old beans and cornbread, this bean dish was far different and richer from any I had ever had as a kid. The recipe came from my Grandmother, but she may have gotten it from my uncle in New Mexico. At any rate, these beans are delicious and there is an added meat garnish that can be made to dress it up a bit. Adjust the seasonings on the garnish to suit your own tastes.
Provided by Snowpeas
Categories Beans
Time 4h10m
Yield 1 pot of beans, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Put beans and water in a large pot, cover and simmer, stirring often, until tender - about 2 1/2 hours.
- About 1 1/2 into cooking time, add salt to taste.
- If the beans need more water before they are done, add boiling water to the pot - do not add cold water!
- When the beans are tender, there should not be much liquid in the pot.
- If there is a lot of liquid, take some of it out and either save it in case you need it.
- Add the 1/2 cup of lard to the now tender beans.
- Simmer uncovered - very slowly - for 1/2 hour.
- Watch it carefully and stir often.
- If the beans get too dry, add some of the reserved liquid if you have any, or add a bit of water.
- Add the cheddar cheese.
- Cook until it melts.
- Serve it up.
- If you'd like, you can make the meat garnish as follpws:.
- Cook up the hamburger until browned.
- Add the tomato sauce and spices.
- Serve over the beans with the lettuce.
- You can also add tortillas and make tacos.
Nutrition Facts : Calories 241.2, Fat 19, SaturatedFat 7.8, Cholesterol 38.6, Sodium 300.1, Carbohydrate 8.5, Fiber 0.6, Sugar 1.3, Protein 10.8
GORDITAS DE FRIJOLES NEGROS CON QUESO
Provided by My Food and Family
Categories Desayuno y brunch
Time 30m
Yield 12 porciones
Number Of Ingredients 6
Steps:
- Mezcla la masa harina, el agua y los frijoles con las manos hasta formar una masa; forma 12 bolitas de 2 pulgs. de diámetro. Tápalas con una toalla húmeda hasta el momento de usar.
- Aplasta cada bolita hasta formar un disco de 5 pulgs. Pon 2 cdas. de queso al centro de cada disco y encierra completamente el relleno, juntando la masa por arriba y presionando los bordes para sellarla del todo. Luego, aplasta las bolitas rellenas para formar gorditas de 4 pulgs.
- Calienta a fuego medio-alto una sartén grande o comal rociado con aceite en aerosol. Añade las gorditas; cocínalas de 2 a 3 min. por lado o hasta que estén ligeramente infladas. Sírvelas con crema agria y salsa encima.
Nutrition Facts : Calories 160, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FRIJOLES CON QUESO (BEAN & CHEESE STEW)
You can use as many jalapeno peppers as you like in this recipe. The amounts I have given will produce a mildly spicy chilli, so as not to overwhelm the other flavours. Serve extra peppers on the side for those who like a bit more heat
Provided by Dropbear
Categories Beans
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Soak the beans in cold water overnight. Drain and place into a large saucepan with the onion, thyme and bay leaves and cover with 8 cups of water. Bring to the boil and then continue to boil for 15 minutes. Reduce the heat and simmer for 1 hour, partially covered, or until the beans are tender.
- Drain the cooked beans and remove the bay leaves and any thyme stalks.
- Roast the capsicums under a very hot grill or in the flames of a gas burner until blackened all over. Place in a large bowl and cover with plastic wrap. Allow the capsicums to steam for 10 minutes then peel off the skin, cut in half and remove the stalk and seeds. Place the capsicum flesh in a food processor and blend to a purée.
- Heat the olive oil in a heavy-based saucepan over a medium heat and sauté garlic for 1 minute. Stir in the jalapeno peppers and then the capsicum purée, beans, crushed tomatoes and salt, and simmer for 10 minutes.
- Lower the heat to very low. Toss the cheese with the flour and add to the stew gradually, stirring constantly until well blended. Serves 8 with the shredded beef and ale chilli, or 4-6 on its own.
Nutrition Facts : Calories 867.6, Fat 34.6, SaturatedFat 16.1, Cholesterol 67, Sodium 1385.4, Carbohydrate 124.5, Fiber 57.3, Sugar 14, Protein 45.1
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