The New Queso Recipes

Steps:

• Add the processed cheese, Monterey Jack, Cheddar and canned tomatoes (along with the juice) to a medium saucepan or 10-inch cast-iron skillet (see Cook's Note) and turn the heat to medium. Cook, stirring frequently with a rubber spatula, until all the cheese has melted and the queso is smooth, about 5 minutes. Serve immediately with tortilla chips.
• To make the queso spicy, use hot diced tomatoes and green chiles, such as RoTel Hot, instead of the Original.
• Processed block cheese is crucial due to its meltability and what it adds to the queso's texture. Do not try to substitute other cheeses.

Steps:

• Add the cheese, salsa, beer and cream cheese to a large microwave-safe bowl and mix until combined. Microwave on high until the cheese is melted and the mixture is smooth and combined, 2 to 4 minutes. Stir once more before serving.

Steps:

• To roast the Anaheim chiles and jalapenos: Roast the chiles by using metal tongs to hold them one-by-one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow them to sweat for a good 20 minutes. Then use a knife to scrape off most of the blackened skin. Stem, seed and dice the chiles.
• In large pot over medium heat, add the bacon and chorizo. Cook until the fat has been rendered out, 10 to 15 minutes.
• Add the garlic and onion to a food processor and pulse until almost a paste.
• Drain off most of the fat from the bacon and chorizo, then add the garlic-onion puree to the pot and cook for 3 to 4 minutes.
• Pour the diced tomatoes and green chiles into the food processor and pulse slightly. Add to the pot, juice and all. Fold in the reserved diced chiles. Cook for 4 minutes. Slowly whisk in both cheeses and the evaporated milk. Cook for an additional 5 minutes to heat through, making sure to not scorch the bottom of the pot. Garnish with the chopped cilantro and eat from the pot with tortilla chips.

Steps:

• Combine the cheese, the whole can of tomatoes and chiles and the jar of pimientos with their liquid in a saucepan over medium-low heat, stirring occasionally, until the cheese is fully melted, 5 to 7 minutes.

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.

Steps:

• Make the salsa: Put the tomatillos, chile, shallot and garlic on a foil-lined baking sheet and sprinkle with salt. Broil until the vegetables are charred and soft, turning halfway through, about 10 minutes. Once slightly cooled, transfer to a blender or food processor, add the cilantro and purée until smooth. (Reserve a few tablespoons salsa for garnish and leave the remaining salsa in the blender, as you'll add more queso ingredients to it in a few minutes.)
• Make the queso: Toast the cashews in a large skillet over medium heat, shaking the pan occasionally, until the cashews are a light golden brown and fragrant, about 10 minutes. Remove from heat and set aside to cool slightly.
• Once cooled, add the cashews, chipotle pepper, 3/4 cup almond milk, turmeric and salt to the tomatillo mixture in the blender, and purée until smooth. Add more almond milk as needed to get a smooth consistency, but be careful not to add too much or the dip will be too thin. Taste and adjust seasoning with salt, if needed.
• Transfer the cashew queso to a bowl, drizzle with the reserved tomatillo salsa and garnish with chopped onion and cilantro. Serve warm with tortilla chips.

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.