SEAFOOD QUESO DIP
This Tex-Mex classic features a unique twist on the original recipe. Adding seafood kicks flavors to a whole new level.
Provided by Trident Seafoods
Number Of Ingredients 9
Steps:
- In a medium saucepan, heat the evaporated milk over medium-high heat until simmering.
- Throw in the cheese and whisk until melted. Stir in the tomatoes, cumin and Crab Delights and stir until heated through.
- Transfer to a small slow-cooker, fondue pot or keep warm on a hot plate.
- Top with sour cream, guacamole and Pico de Gallo, cilantro and serve with tortilla chips.
CHILE CON QUESO
Provided by Ree Drummond : Food Network
Categories appetizer
Time 40m
Yield 15 servings
Number Of Ingredients 7
Steps:
- Brown the sausage and onion in a large nonstick skillet, breaking the sausage up as you go. Once browned, drain off some of the fat.
- Chop the cheese block into cubes and add along with the diced tomatoes and green chiles and chopped green chiles, juice and all.
- Cook over a low heat until it all starts coming together. Then stir in the diced jalapeno. Serve with chips.
SLOW-COOKER CHILE CON QUESO
Provided by Katie Lee Biegel
Categories appetizer
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Brown the beef in a large skillet over medium-high heat, 10 to 15 minutes. Add the chili powder and garlic powder and stir to combine. Add 1/4 cup water and let simmer until evaporated.
- Transfer the beef to a slow cooker. Stir in the cheese and salsa. Cover and let cook on high until melted, about 1 hour.
- Serve with tortilla chips.
AUTHENTIC CHILE CON QUESO
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
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
KAY QUEVEDA'S CHILE CO QUESO WITH CRAB
This is a specialty of caterer Kay Queveda. It's a combination of pickled jalapenos, artichoke hearts and sweet crabmeat in a luscious base of melted cream cheese and sour cream. It's a different way of thinking about chile con queso and it's so easy and so deliciously habit forming. Pita triangles are preferred, but you can use sturdy tostaditas, too. This is a thick chunky dip, so make sure you use a sturdy tostadita.
Provided by Lynnda Cloutier @eatygourmet
Categories Cheese Appetizers
Number Of Ingredients 10
Steps:
- In medium pan, over low heat, mix the cream cheese, jalapeno liquid and pickled jalapenos and cook, stirring occasionally til cheese has just melted. Stir in artichoke hearts and sour cream and continue to cook, stirring often, til mixture is hot. Stir in the crabmeat and Parmesan cheese and add salt and pepper to taste. Cook til mixture just simmers. Don't boil. Transfer to chafing dish over a warming burner and serve. Serves 12
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