LOADED QUESO
You'll never have to decide between queso, guacamole or salsa again. This epic trio dip is inspired by the queso at Torchy's Tacos in Houston, Texas. A classic green chile queso gets topped with fresh guacamole and just the right amount of heat with a homemade diablo sauce. Use a cast-iron skillet to keep the queso warm longer, although it probably won't last that long with a crowd!
Provided by Gabriela Rodiles
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Add the processed cheese, green chiles and 1/3 cup of the tomatoes along with some of their juice to a medium saucepan or an 8-inch cast-iron skillet and turn the heat to medium. Cook, stirring frequently with a rubber spatula, until the cheese has melted, about 5 minutes.
- For the diablo sauce, add the remaining tomatoes and juice, chipotle peppers, apple cider vinegar, brown sugar and 1 teaspoon salt to a small saucepan over medium-high heat. Bring to a boil and then lower the heat to a simmer for about 10 minutes, stirring occasionally with a rubber spatula. Set aside to slightly cool, about 5 minutes. Put the sauce into the jar of a blender and blend until smooth (see Cook's Note).
- Add the avocado, jalapeno, red onion, lime juice, cilantro and 1/2 teaspoon salt to a small bowl. Mash the avocado with the side of a spoon and stir to combine.
- To serve, top the queso with the guacamole, queso fresco, cilantro and a drizzle of the diablo sauce. Serve with tortilla chips.
QUESO FUNDIDO
Provided by Guy Fieri
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Cook the chorizo in a large cast-iron skillet over medium heat, breaking up the meat with a wooden spoon as it renders, about 5 minutes. Add the onion, serrano and garlic and continue cooking until the chorizo is crisp and the onion is translucent, 5 to 7 minutes. Remove the mixture from the skillet and transfer to a bowl. Toss the cheeses with the flour in a separate bowl.
- Add the beer to the skillet, stirring and scraping up any browned bits from the bottom of the skillet. Whisking constantly, add the cheese mixture a little bit at a time, whisking until smooth and well blended. Stir in the beans, chiles and chorizo mixture.
- Place the skillet in the oven and cook until the queso is hot and bubbly, about 5 minutes. Garnish with scallions and tomato and serve with tortilla chips.
LOADED QUESO FUNDIDO
Mexican fondue loaded with flavor. Additional fillings could be added to this easily: shrimp, crawfish, black olives, etc. Great over chips, baked potatoes, or just about anything.
Provided by FoodieJJ54
Categories Hot Cheese Dips
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Bring chicken broth to a boil in a pot; add American cheese, bring to a simmer, reduce heat to low, and cook, stirring frequently, until the cheese melts into the broth, about 5 minutes.
- Heat olive oil in a skillet over medium-high heat; saute chicken and chorizo in oil until the chicken is no longer pink in the center, 5 to 7 minutes. Add mushrooms, tomatoes, onion, jalapenos, green onions, and garlic; saute until all vegetables are tender, 7 to 10 minutes.
- Stir chicken mixture into the melted cheese; bring to a simmer. Stir Cheddar cheese into the mixture and cook until completely melted, about 5 minutes.
Nutrition Facts : Calories 718.8 calories, Carbohydrate 7.4 g, Cholesterol 174.9 mg, Fat 56.4 g, Fiber 1.2 g, Protein 46.1 g, SaturatedFat 32.1 g, Sodium 2284.4 mg, Sugar 3.2 g
QUESO FUNDIDO
Dig in to this rich, warm one-skillet dip, topped with fresh tomato and green onions, and enjoy the gooey cheese and spicy kick from the chorizo and pepper jack. -Julie Merriman, Seattle, Washington
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 6 cups.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Crumble chorizo into a 10-in. cast-iron or other ovenproof skillet; add corn, red onion and pepper. Cook over medium heat until meat is fully cooked, 6-8 minutes; drain. Stir in the cheeses., Bake until bubbly, 14-16 minutes. Sprinkle with tomato and green onions. Serve with chips.
Nutrition Facts : Calories 161 calories, Fat 12g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 365mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
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