TEX-MEX CHILE CON QUESO
I've come across various recipes for chile con queso in my time, and aside from the tried and true method which entails a pound of Velveeta, a can of extra hot Rotel, and a can of black beans heated until the orange stuff melts (for which I must confess a weekness), this one works about the best. Fans of French cooking will recognize immediately that it's simply a jazzed up rendition of a bechamel sauce and they'd be right, except that this stuff is so much more than the sum of its parts. Before we get started, a few notes: The whole idea is to produce a cheese dip/sauce that's both smoky and spicy, so I personally recommend using chipotles that have been dried and bagged as opposed to the ones canned in adobo sauce (which are fine, but what you'll really be doing is adding adobo flavor to your queso, which will markedly change its character). Before you add them to the queso, you should do one of the following to your chipotles if using dried ones: A) Stem them and either whack them in a blender or food processor until they're basically powder or grind them to a pulp with a mortar and pestle (of course, you can seed and de-vein them if a mild dip is what you're after). B) Bring some water (the volume of water isn't critical as long as you have enough to cover the chipotles) to a boil and remove from heat. Drop in your chiles, using a plate or some other improvised kitchen implement to keep them submerged, and let soak for around 15 minutes before stemming, seeding and de-veining (if desired) and chopping. This will soften them up so they're easier to work with, and also has the benefit of muting some of the heat. Unfortunately, it does the same to the smokey flavor as well. If you're using jalapeños, I'd recommend roasting them either in a broiler or on your range top until the skin is blackened. Remove the skin, stem, seeds and vein (again, for a milder dip), chop, and use as indicated. Finally, I recommend going with either asadero or an extra sharp white cheddar. Monterrey jack works great because it melts really well, but it's so mild in flavor that it takes a back seat to the other ingredients. What we want is first and foremost a cheese dip, so a more piquant cheese like the ones mentioned above is probably best.
Provided by Nevin L.
Categories Cheese
Time 40m
Yield 4 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions in olive oil with a pinch of salt and pepper over medium-low heat for 8-10 minutes, stirring frequently, until they begin to brown. Add garlic cloves and cook an additional 1-2 minutes until garlic becomes translucent. Set aside.
- Now, a critical step. We're going to prepare a roux, and if you screw this up, your dip either won't thicken properly or will have a funky grainy texture. So, be careful. In a 2 qt saucepan, melt butter gently over low heat. We don't want the butter to brown, so just be patient and melt it slowly. Add your flour, turn the heat up just a smidge until the roux begins to bubble ever so slightly, and using a whisk stir constantly for about a minute.
- Next, add about a half cup of milk and continue whisking until the roux is fully incorporated and dissolved. Add the rest of your milk and continue whisking, now over medium-low to medium heat, for about 8-10 minutes until your mixture thickens nicely.
- Back the heat down a hair. Add your chipotles or jalepeños, about half the cumin, the onion and garlic mixture, the mild green chiles. Stir to thoroughly incorporate and heat through. Add a pinch of salt and pepper.
- Now to add the cheese: Don't add it all at once, otherwise it won't melt properly and you'll wind up with a grainy, stringy mess. Instead, add a small handful and stir until that bit is fully melted. Repeat this process until you've fully incorporated all your cheese and your concoction is thick and creamy.
- Finally, you can adjust the seasonings to your liking. Not smoky enough? Add more cumin. Not enough heat? You can add another chipotle/jalepeño or you can cheat and just add a few drops of your favorite hot sauce. Serve immediately as a side for quesadillas, a topping for enchiladas, or simply with some warm tortilla chips as a party dip.
QUESO
Queso, a popular Tex-Mex dip made with processed American cheese and canned tomatoes, was inspired by chile con queso, a Mexican dip of melted cheese and chiles that made its way to the United States in the 1930s and '40s. As the two-ingredient Americanized adaptation gained popularity, supermarkets began placing Ro-tel canned tomatoes near shelf-stable Velveeta cheese, and queso became mainstream. Purists will argue that any ingredient beyond American cheese and spicy diced tomatoes is unnecessary, but you can customize this recipe by adding any combination of black beans, scallions, cilantro, garlic, cumin, red-pepper flakes, oregano, lime zest or juice.
Provided by Alexa Weibel
Categories snack, dips and spreads, appetizer
Time 20m
Yield 6 cups
Number Of Ingredients 13
Steps:
- Roughly chop the processed cheese into 1-inch cubes, then add to a medium saucepan. Stir in the tomatoes and their juices, plus 2/3 cup water, then heat over medium-low, stirring frequently, until cheese is melted and mixture is creamy, 5 to 7 minutes. You can stop here, and serve immediately with chips, or proceed to Step 2, if you're feeling extra.
- Stir in any combination of desired additions: black beans, scallions, cilantro, garlic, cumin, red-pepper flakes, oregano, and lime zest and juice. Heat over low, stirring occasionally, until warmed and flavors meld, about 5 minutes. If you like some extra heat, stir in chipotle chiles en adobo. Season to taste with salt, and additional red-pepper flakes, if desired, and serve immediately. (You could also keep your queso in a slow-cooker on a low setting, stirring occasionally, to keep it molten.) Mixture will keep refrigerated for up to 1 week.
BLUE GOOSE SALSA AND CHILE CON QUESO
This is a recipe from a local Tex-Mex restaurant in Addison TX. Blue Goose has high ratings for their food.
Provided by Wing-Man
Categories Sauces
Time 1h
Yield 9 Cups
Number Of Ingredients 9
Steps:
- The Salsa.
- Place the tomatoes and the jalapenos on a baking sheet and broil on each side for a total of about 15 minutes until cooked.
- Allowing them to turn a little black will add a smokier taste. This is the step that can also be done on your barbeque grill.
- Place the cooked tomatoes and jalapenos in the blender along with the garlic cloves.
- You may have to add tomatoes to blender a few at a time depending on size of the cup and tomato size.
- Pour blender contents into a large mixing bowl. Stir in onion and cilantro. Add salt to taste.
- The Chile Con Queso.
- Start by heating the milk and salsa over medium heat.
- Slowly stir in cubed cheese.
- Stir continuously until all cheese is melted.
Nutrition Facts : Calories 217.5, Fat 13.3, SaturatedFat 8.2, Cholesterol 34.2, Sodium 1467.6, Carbohydrate 13.9, Fiber 2.6, Sugar 9.2, Protein 12.4
More about "tex mex chile con queso recipes"
TEX-MEX CHILI CON QUESO - STREETSMART KITCHEN
From streetsmartkitchen.com
3.5/5 (2)Total Time 20 minsCategory AppetizersCalories 94 per serving
- In a cast-iron skillet or a medium saucepan, heat the oil over medium heat and sauté the onion, garlic, and jalapeño (if using fresh) with cumin, salt, and cornstarch for 2 to 3 minutes, until the onion is translucent.
- Add the cheese and tomatoes. Carefully simmer the queso over low heat for 3 to 5 minutes. Stir and adjust its thickness to suit your taste by adding more broth or cheese.
CHILE CON QUESO RECIPE - FOOD REPUBLIC
From foodrepublic.com
Servings 4Estimated Reading Time 2 mins
BAR J CHILI PARLOR - 125 PHOTOS & 176 REVIEWS - TEX-MEX - YELP
From yelp.com
226 Yelp reviewsLocation 125 Mill St Ste 101 Occoquan, VA 22125
TEX-MEX CHILI CON QUESO - FOODS AND DIET
From foodsanddiet.com
ENCHILADAS, TACOS, AND CHILE CON QUESO. ARE THEY MEXICAN …
From theaustinartisan.com
TEX-MEX CHILI CON QUESO IS THE CHEESE SAUCE TO RULE …
From blog.kettleandfire.com
TEX-MEX CHILE CON QUESO - SAVEUR
From saveur.com
A BRIEF HISTORY OF TEX-MEX CUISINE - CULTURE TRIP
From theculturetrip.com
THE TRUTH ABOUT TEX-MEX - MASHED
From mashed.com
CHILE CON QUESO - LOS FOODIES MAGAZINE
From losfoodiesmagazine.com
LUCHOS TEX MEX - FOOD MENU - TEXMEXLUCHOS.COM
From texmexluchos.com
EASY TEX-MEX CHILE CON QUESO WITHOUT ROTEL - MUY BUENO …
From muybuenocookbook.com
LIST OF MEXICAN DISHES - WIKIPEDIA
From en.wikipedia.org
TEX-MEX QUESO (RESTAURANT-QAULITY RECIPE) - HOW TO …
From howtofeedaloon.com
CHEESE ENCHILADAS: THE ESSENCE OF TEX-MEX - HOMESICK TEXAN
From homesicktexan.com
RECIPE: CHILE CON QUESO – TEXAS MONTHLY
From texasmonthly.com
CHILE CON QUESO | SAVEUR
From saveur.com
WHAT IS TEX-MEX? | TEX-MEX FOOD VS. MEXICAN FOOD
From tasteofhome.com
CHEESE PLEASE: TEX-MEX CHILE CON QUESO DIP FOR YOUR SUPER BOWL …
From kqed.org
TEXAS CHILE CON QUESO - BUTTER N THYME
From butter-n-thyme.com
KNOW THE DIFFERENCE: TEX-MEX VS. MEXICAN FOOD
From amigoenergy.com
MONTEREY’S LITTLE MEXICO QUESO - COPYKAT RECIPES
From copykat.com
TEX-MEX SOUL-CONSOLING FOOD: CHILE CON QUESO - TYPEPAD
From kitchenencounters.typepad.com
CHILE CON QUESO - WIKIPEDIA
From en.wikipedia.org
MI TIERRA'S TEX-MEX CHILE CON QUESO RECIPE | CDKITCHEN.COM
From cdkitchen.com
CHILE CON QUESO RECIPE - TEXAS COOKING
From texascooking.com
TEXAS MEXICAN QUESO SOUFFLé - ADáN MEDRANO
From adanmedrano.com
DIPPING INTO QUESO, A TEXAS POTLUCK CLASSIC - SERIOUS EATS
From seriouseats.com
QUESO IS THE WORLD’S MOST PERFECT FOOD - EATER
From eater.com
WHAT'S THE DIFFERENCE BETWEEN TEX-MEX AND MEXICAN FOOD?
From seriouseats.com
TEX-MEX CHILE CON QUESO | CHILE CON QUESO, MEXICAN FOOD RECIPES, …
From pinterest.ca
AUTHENTIC TEX-MEX CHILE CON QUESO
From afterdinnerdance.com
CHILE CON QUESO VS. CHEESE DIP – ROBB WALSH
From robbwalsh.com
EASY RECIPE FOR TEX MEX CHILE CON QUESO RECIPE(NO VELVEETA
From youtube.com
FROM FONDUE TO TEX-MEX CLASSIC: A TIMELINE OF CHILE CON QUESO
From houstonchronicle.com
TEX-MEX 101 – TEXAS MONTHLY
From texasmonthly.com
WHAT'S THE DIFFERENCE BETWEEN MEXICAN CUISINE AND TEX MEX?
From allrecipes.com
EL PASO-STYLE CHILE CON QUESO, 1947 | HOMESICK TEXAN
From homesicktexan.com
CHILE CON QUESO AKA TEX-MEX STYLE NACHO CHEESE DIP
From feastonthecheap.net
TEX-MEX SOUL-CONSOLING FOOD: CHILE CON QUESO
From bitchinfrommelanieskitchen.com
SIZING UP HOUSTON CHILE CON QUESO PRICES & WHERE ... - HOUSTON …
From houstonfoodfinder.com
CHILE CON QUESO, PARTY MEXICAN DIP - ADáN MEDRANO
From adanmedrano.com
FIRST LOOK: ODELAY TEX-MEX SERVES FROM-SCRATCH LOCALLY SOURCED …
From dallasobserver.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #appetizers #eggs-dairy #vegetables #american #mexican #southwestern-united-states #tex-mex #dinner-party #dips #cheese #food-processor-blender #dietary #spicy #peppers #taste-mood #equipment #small-appliance
You'll also love