QUESO DIP (QUESO COMPUESTO)
This is a common dip at any Tex-Mex restaurant that is very easy to make. It's basically the famous Velveeta cheese dip with added guacamole and pico de gallo (chopped onion, tomatoes and cilantro).
Provided by Trindiangirl
Categories High In...
Time 15m
Yield 3 cups, 10 serving(s)
Number Of Ingredients 8
Steps:
- Chop and combine the tomatoes, onions and cilantro. Set aside.
- Coursely mash the avocado and add a couple drops of fresh lime juice and pinch of salt. Set aside.
- Cut the cheese in small cubes and add the Rotel tomatoes with the juice. Microwave for approximately 5 minutes and stir after 3 minutes.
- After the cheese and Rotel are warm all the way through, top it with avocado and chopped up tomatoes, onions & cilantro.
- Serve warm with tortilla chips.
Nutrition Facts : Calories 189.4, Fat 14.1, SaturatedFat 7.4, Cholesterol 29, Sodium 569.4, Carbohydrate 7.2, Fiber 1.5, Sugar 0.5, Protein 9.6
WHITE QUESO DIP
This creamy white queso dip uses only a handful of ingredients and is ready to party in just ten minutes.
Provided by Food Network Kitchen
Time 10m
Yield 4 to 6 servings (about 1 1/2 cups)
Number Of Ingredients 10
Steps:
- Whisk together the cornstarch, garlic powder, onion powder and cumin in a medium saucepan. Add the cheese and whisk to combine. Pour in the evaporated milk and whisk to combine. Set over medium-low heat and cook, whisking constantly, until the cheese is melted and the mixture is thick enough to coat the back of a spoon, about 5 minutes.
- Transfer the queso dip to a warm serving dish. Top with cilantro, jalapeno and red onions. Serve with tortilla chips.
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
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.
RESTAURANT-STYLE WHITE QUESO DIP
Rich, creamy, with bits of spice and tang from jalapeno peppers--this dip is just like the good stuff you get in restaurants but you'll get 3 to 4 times the amount for the same price. Serve with crispy light tortilla chips, or over nachos, a burrito, or heck, even a shoe it's so good!
Provided by NicoleMcmom
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 12
Number Of Ingredients 6
Steps:
- Combine American cheese and half-and-half in a medium microwave-safe bowl. Microwave on high power in 1 1/2 minute intervals, stirring in between each interval, until melted and creamy, 5 to 7 minutes.
- Stir in jalapenos, jalapeno juice, cumin, and cayenne. Microwave for 30 seconds. Stir and serve immediately.
Nutrition Facts : Calories 162.9 calories, Carbohydrate 1.6 g, Cholesterol 41.2 mg, Fat 13.6 g, Protein 8.9 g, SaturatedFat 8.5 g, Sodium 590.7 mg, Sugar 0.4 g
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