The Best Queso I've Ever Made! | Chuds BBQ
Shoutout to @TorchysTacos for their amazing Queso!
I’ve always wanted to make a solid well made queso. Shout out to Torchy’s Tacos for inspiring this week's video, complete with green chillies and their signature diablo sauce. Be sure to try this amazing recipe, it’s fan-taste-ic!
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Queso:
1lbs Cheddar
1lbs Colby
1lbs American
32oz Milk
1 Onion
5 Garlic cloves
4 Green Chilis
4 Roma Tomatoes
Diablo Sauce
200g cup oil
136g onion
23g garlic
100g habanero
143g vinegar
3 cups tomato sauce
1 tbsp salt
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Vianney’s Own Chile Con Queso | Tex-Mex Queen
Who says you have to share your Queso? Vianney hits the spot just right with her very own Chile Con Queso! This perfect blend of savory, spice and cheesy goodness will make sure you make some just for yourself to enjoy.
Pair it with a beer or margarita and the fiesta will come to you :)
INGREDIENTS:
3 tablespoons unsalted butter
2 tablespoons diced onion
1 jalapeno, diced
3 garlic cloves, minced
1/2 teaspoon kosher salt
2 tablespoons all-purpose flour
1/2 teaspoon ground cumin
1 1/2 to 2 cups whole milk
4 cups grated Cheddar cheese
2 cups grated Monterey Jack cheese
1 can rotel
Cilantro
tortilla chips
DIRECTIONS:
1) In a medium pot over medium-low heat, melt the butter. Add the onion, jalapeno, garlic, and salt and cook, stirring, until lightly translucent and liquid has evaporated ~ 2 minutes more. Whisk the flour and cumin into the butter mixture and cook until lightly browned~ 30 seconds to 1 minute.
2) Raise the heat to medium and slowly whisk in the milk. Whisk constantly until sauce is thick enough to coat the back of a spoon ~ about 5 minutes.
3) Lower the heat to medium-low and add the cheeses, 1/4 cup at a time. Stir until cheese has melted completely before adding more cheese.
4) Stir in the rotel. Taste and adjust seasoning. Sprinkle with cilantro and serve warm with tortilla chips.
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From Texas to New York City, and the immigrant to the entrepreneur - America is a land of both culture and contradiction. While powerful universal threads connect us - laughter, music, and damn delicious food - we should celebrate our differences, for they’re what makes each and every one of us unique. IDENTITY PRODUCTIONS is a network built upon the core elements that shape BIPOC individuality: ambition, community, and culture. With thoughtful and entertaining programming focused on marginalized storytellers, authentic recipes, and diverse experiences, our team strives to paint an inclusive, accurate portrait of America - a land that was made for you and me. IDENTITY Network is co-founded by Mando Rayo and Dennis Burnett.
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How to Make Chile con Queso | Sunset
This queso party dip recipe is an indulgent Tex-Mex classic. Made with onion, salsa, hot sauce, and of course a processed American cheese such as Velveeta, it's a perfect chip-ready appetizer for your game day gathering. Serve with tortilla chips, soft pretzels, or pepper strips.
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Mexican Chile Con Queso
Mexican Chile Con Queso is an easy and spicy cheese dip. Flavorful cheese dip is perfect to enjoy with tortilla chips or nachos.
GET THIS RECIPE:
Main ingredients for queso dip are cheddar cheese, heavy cream and chili, followed by other spices.Enjoy a homemade Mexican cheese dip!
Chile Con Queso Recipe -- How to Make Restaurant-Style Chile Con Queso w/ NM Green Chile
Hey Chile-Heads! Today, I'm sharing my super easy Chile Con Queso Recipe. I'm adding some New Mexican chopped green chile and some homemade salsa ( to give this queso some amazing spiciness and flavor. This comes together so easily and is perfect for entertaining or for a quick snack. You're gonna love this recipe!
Thank you so much for watching this video! I'm so excited to teach you guys all about New Mexican AND Mexican cuisine. If you have any New Mexican or Mexican dishes you would like to see me cook on this channel, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
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Chile Con Queso
Ingredients:
2 lbs american cheese (you can also use a velveeta block)
½ cup of milk of your choice (I used almond milk)
1 cup homemade salsa
1 cup chopped green chile
Salsa Recipe:
½ medium onion, chopped in large chunks
2 serrano peppers, chopped in large pieces
1 clove garlic, chopped
1 tsp kosher salt
¼ cup cilantro
Juice of ½ of a lime
1 15 oz can of diced tomatoes
Directions for salsa:
1. Combine ½ chopped onion, 2 chopped serrano peppers, ¼ cup cilantro, 1 clove of garlic, 1 tsp salt, the juice of half a lime and ¼ can of tomatoes in a chopper or blender.
2. Pulse until all ingredients are mostly chopped.
3. Add the rest of the tomatoes and pulse until all ingredients are combined.
Directions for Queso:
Prepare salsa and set aside. Chop 2 lb cheese into large chunks and add to a large saucepan on low heat. It is important to keep the heat on low so the cheese doesn’t burn and stick to the bottom of the pan. Once the cheese has started to melt, add ½ cup milk and stir to combine. When the cheese is mostly melted, add 1 cup salsa and 1 cup chopped green chile and continually stir for 15 minutes. Test for any salt needed.
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Music From this Video:
Music: Boo Boogie - Stuart Bogie
Guitar Miniature No. 1 in D major by Steven O’Brien
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
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Filmed and Edited by:
Bree Enriquez (