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.
TEX-MEX QUESO CORN DIP
Very easy to make. Great for parties or tailgating. Serve chilled with corn chips or tortilla chips. Instead of mayo, this version uses cream cheese for that extra cheesy taste.
Provided by DZ_USA
Categories Cheese
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- 1. Let cream cheese come to room temperature.
- 2. Combine cream cheese with sour cream and seasoning salt; mix well.
- 3. Stir in remaining ingredients including 1 cup of the shredded cheese.
- 4. Top with the remaining reserved 1/4 cup shredded cheese.
Nutrition Facts : Calories 240.8, Fat 22, SaturatedFat 13.9, Cholesterol 62.9, Sodium 502.8, Carbohydrate 3.9, Fiber 0.4, Sugar 1.1, Protein 7.7
THE BEST CHUY'S QUESO RECIPE COPYCAT
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.
Nutrition Facts : Calories 285 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 3 grams fat, Fiber 18 grams fiber, Protein 15 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 6600 grams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
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.
More about "tex mex queso corn dip recipes"
TEX-MEX QUESO (RESTAURANT-QAULITY RECIPE) - HOW TO …
From howtofeedaloon.com
Ratings 24Calories 170 per servingCategory Appetizer
CORN QUESO DIP - APPETIZER RECIPE - PLATINGS + PAIRINGS
From platingsandpairings.com
5/5 (3)Total Time 25 minsCategory AppetizerCalories 199 per serving
24 EASY TEX MEX RECIPES | THE BEST TEX MEX DINNER …
From thekittchen.com
LIFE CHANGING QUESO DIP (MEXICAN CHEESE DIP)
From recipetineats.com
A MATTER OF TASTE: QUESO DIP EXPLAINED - AMEX ESSENTIALS
From amexessentials.com
TEX MEX HOT CORN DIP - KEVIN IS COOKING
From keviniscooking.com
THE BEST CORN DIP {FRESH, EASY TO MAKE,
From fivehearthome.com
CREAMY TEX MEX CORN DIP - DISH 'N' THE KITCHEN
From dishnthekitchen.com
Reviews 5Calories 117 per servingCategory Appetizers
TEX-MEX QUESO DIP - PERFORMANCE FOODSERVICE
From performancefoodservice.com
TEXMEX & GORDO’S MEXICAN RESTAURANT STYLE CHEESE DIP
From gordosdips.com
THE BEST QUESO RECIPE - COOKIE AND KATE
From cookieandkate.com
WHAT IS TEX-MEX? | TEX-MEX FOOD VS. MEXICAN FOOD
From tasteofhome.com
QUESO (MEXICAN CHEESE DIP) - CAFE DELITES
From cafedelites.com
EXTRA CREAMY TEX-MEX QUESO DIP – DINING WITH SKYLER
From diningwithskyler.com
QUESO VERDE CORN DIP RECIPE - RECIPES.NET
From recipes.net
MONTEREY’S LITTLE MEXICO QUESO - COPYKAT RECIPES
From copykat.com
74 TEX MEX RECIPES – TACO NIGHT TEX MEX FOOD—DELISH.COM
From delish.com
TEX-MEX QUESO - CASUAL EPICURE
From casualepicure.com
TEX-MEX QUESO CORN DIP RECIPE - FOOD.COM
From pinterest.com
BOB ARMSTRONG DIP AKA TEX-MEX QUESO RECIPE - REALLY INTO THIS
From reallyintothis.com
SLOW COOKER TEX-MEX QUESO - THE CURIOUS PLATE
From thecuriousplate.com
10 BEST TEX MEX DIP CREAM CHEESE RECIPES - FOOD NEWS
From foodnewsnews.com
TEX MEX CORN DIP - RECIPE - NUTRIBULLET
From nutribullet.com
SIMPLE TEX MEX QUESO RECIPE - MATTITO'S
From mattitos.com
TEX MEX CORN DIP - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
From therecipes.info
ELOTE QUESO - MEXICAN STREET CORN DIP | SO MUCH FOOD
From somuchfoodblog.com
SPICY CORN QUESO DIP | STOP AND SHOP
From recipecenter.stopandshop.com
DIPPING INTO QUESO, A TEXAS POTLUCK CLASSIC - SERIOUS EATS
From seriouseats.com
CORN QUESO DIP - A PINCH OF HEALTHY
From apinchofhealthy.com
TEX-MEX CHILE CON QUESO - SMARTYPANTSKITCHEN
From smartypantskitchen.com
MEXICAN CORN DIP - SKINNY AND EASY TO MAKE! - RACHEL COOKS®
From rachelcooks.com
THIS QUESO SPIKED WITH BEER GUARANTEES THERE WON'T BE LEFTOVERS
From salon.com
3 TEX-MEX DIP RECIPES FOR A CROWD - STYLEBLUEPRINT
From styleblueprint.com
TEX MEX DIP RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
From therecipes.info
TEX-MEX QUESO CORN DIP | CORN DIP RECIPES, CORN DIP, DIP RECIPES
From pinterest.com
TEX MEX ENCHILADA QUESO - WHAT'S GABY COOKING
From whatsgabycooking.com
TEX-MEX QUESO CORN DIP RECIPE - FOOD.COM | RECIPE | RECIPES, …
From pinterest.co.uk
CLASSIC TEX-MEX QUESO - BAKING WITH JOSH & ANGE
From bakingwithjoshandange.com
QUESO CON CARNE CHEESE DIP RECIPE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
3 TEX-MEX DIP RECIPES FOR A CROWD - BUON APPETITOATE
From buonappetitoate.com
CAMPFIRE TEX-MEX QUESO DIP | RECIPES | CRACKER BARREL
From crackerbarrel.ca
30 BEST TEX-MEX RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #appetizers #eggs-dairy #dips #cheese
You'll also love