CHILE CON QUESO Y CERVEZA
Can be prepared in 45 minutes or less. This quick Southwestern cheese dip benefits from a bit of brew in the mix - as it would from a cold Mexican beer enjoyed alongside.
Yield Makes 4 1/2 cups
Number Of Ingredients 9
Steps:
- In a bowl toss the cheeses with the flour and reserve the mixture. In a large heavy saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the beer, the tomatoes, and the jalapeño, and simmer the mixture for 5 minutes. Add the reserved cheese mixture by 1/2 cupfuls to the beer mixture, stirring after each addition until the cheeses are melted, serve the dip with the chips.
CHILE CON QUESO
Provided by Food Network
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the cheese and milk in double boiler until melted and smooth. Add the remaining ingredients and continue to cook, stirring occasionally, for 20 minutes. Transfer the fondue to a lit and warm fondue pot or small chafing dish. Serve immediately 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 QUESO DE CERVEZA RECIPE BY TASTY
This rich, cheesy dip has never met a crowd who didn't love it. After all, who could resist velvety cheese swirled with beer and fire-roasted diced tomatoes-in a vessel that practically makes the dish itself? This content is intended solely for users of legal drinking age. Drink responsibly.
Provided by Betsy Carter
Categories Appetizers
Time 2h40m
Yield 18 servings
Number Of Ingredients 13
Steps:
- Combine the easy melt processed cheese, green chiles, cumin, chili powder, coriander, garlic, tomatoes, and beer in a 6-quart slow cooker and stir evenly to incorporate. Cover and cook on high for 2 hours.
- Uncover and stir in the pico de gallo, scallions, and cilantro. Sprinkle the Monterey Jack cheese over the top. Cover and cook on high for 30 minutes more.
- Switch the slow cooker setting to Warm and serve the queso with tortilla chips.
- Enjoy!
Nutrition Facts : Calories 345 calories, Carbohydrate 5 grams, Fat 25 grams, Fiber 0 grams, Protein 22 grams, Sugar 1 gram
NACHOS CON QUESO Y CERVEZA
Make and share this Nachos Con Queso Y Cerveza recipe from Food.com.
Provided by sheep_316
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees. Place Chips in 13x9 baking pan.
- 2. Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add onions, jalapenos, peppers, garlic, chili powder and cumin. Cook 5 minutes or until vegetables are tender, stirring occasionally. Stir in chicken, pilsner and tomatoes. Simmer until liquid is absorbed.
- 3. Spoon tomato mixture over chips and top with cheese. Bake 5 minutes or until the cheese is melted. Serve immediately.
Nutrition Facts : Calories 295.7, Fat 15, SaturatedFat 8.9, Cholesterol 70.4, Sodium 924.5, Carbohydrate 13.3, Fiber 1.1, Sugar 1.6, Protein 26.1
CHILI CON QUESO
Years ago, my husband invented this gooey cheese dip. I may be biased, but I have to say it's excellent. If you like heat, rev it up with finely chopped jalapenos. -Patricia Leinheiser, Albuquerque, New Mexico
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 24 servings (2 tablespoons each).
Number Of Ingredients 10
Steps:
- In a saucepan, heat butter over medium-high heat; saute onion and garlic until tender. Add chilies; cook and stir 5 minutes. In a small bowl, mix cornstarch and milk until smooth; stir into onion mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes., Reduce heat to low; gradually stir in cheeses, adding in small amounts and allowing cheese to melt between additions. Serve warm with chips. If desired, top with tomato and jalapeno.
Nutrition Facts : Calories 95 calories, Fat 7g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 155mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
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
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- Melt the butter in a medium saucepan over medium heat. Add the onions and jalapeños and cook, stirring frequently, until the onions are soft and translucent, about 5 minutes. Add the garlic and cook 30 seconds more. Add the flour and cook, stirring constantly, for about 1 minute.
- Add the half & half to the pot and whisk until the flour dissolves. Bring to a simmer and cook until thickened, a few minutes. Turn the heat down to low and gradually add the grated cheese, whisking and letting it melt as you go, until all of the cheese is incorporated. Add the cumin, salt and tomatoes. Taste and adjust seasoning if necessary; for more heat, add the optional red pepper flakes. (If the dip seems too thick, you can thin it out with a bit more half & half or some milk.) Transfer to bowl and serve hot with tortilla chips. If the dip cools while you're serving it, you can reheat it in the microwave; just stop and stir at short intervals so it reheats evenly.
- Note: The queso can be made ahead of time and reheated on the stovetop. If it's too thick, add a bit of half and half or milk to thin it out.
- Note: If you touch the seeds of the jalapeño pepper, just be sure to wash your hands well and avoid touching your eyes.
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