The BEST 10 Minute CHILE CON QUESO DIP
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It’s another beautiful day and today I’m going to share with you how to make the BEST chile con Queso dip let me tell you this is everyone’s favorite and it’s perfect to share with all your family and friends on your upcoming gatherings ☺️☺️ ???? ♥️I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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‼️‼️keep hot!!! I like to keep it over low heat to make sure it stays gooey
Ingredients:
3 tbsp unsalted butter
3 tbsp APF
1 roasted, peeled and chopped green pepper (Anaheim or Hatch)
1/4 diced onion
1/2 diced bell pepper
1 jalapeño
1/2 tsp paprika
Salt to taste I use 1 tsp
1 1/2 cup milk
15 oz green enchilada sauce
8 oz freshly grated medium cheddar cheese DO NOT USE BAGGED shredded cheese!!!
1 serving of love????
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#diprecipe #quesodip #chileconquesodip
Chile Con Queso Recipe (The Only One You Need) | The Vegan Test Kitchen
I'm opening up my personal cookbook to bring you this perfect recipe for chile con queso I found on vegweb.com many years ago. I make it every year for our Halloween Party and have yet to find one non-vegan that didn't love it. It's THAT good. Great for nachos, tacos, burritos, or whatever the hell you want to put it on!
Over the course of 2017 I'll be tackling every recipe in one of the most popular, comprehensive vegan cookbooks. Join me (an amateur chef), and cook along in The Vegan Test Kitchen!
Visit our channel for more vegan reviews:
w/Eli Haynes, edited by JosephLucas
Fool The Omnis Chile Con Queso Dip:
1/2 small to medium yellow onion, diced
2 tsp vegetable/canola oil
4 oz. meatless crumbles
1 packet taco seasoning
1/2 cup nutritional yeast
1/2 cup flour
2 cups water
1/2 (16 ounce) jar salsa or picante sauce (1 cup)
2 teaspoons garlic powder, optional
salt to taste (I don't add any)
*Recipe from Sprinkles via VegWeb (
Music:
Night Rider by Neil Krin
Coastline Massacre by Hot Acid Alien Lust Bomb
Mexicasablanca by Latin Underscore
Torchy's Tacos Queso Recipe - A Green Chile Queso Dip from Texas - Sarah Penrod
Print the Full Recipe Here! ➡
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In the Southwest, there is a taco shop so famous that even the mention of it's name produces happiness! Torchy's Tacos -- but don't be fooled, the tacos are really good, but the green chile queso is complete BLISS! Just in time for HATCH GREEN CHILE SEASON... let me introduce you to the best little queso dip in Texas!
Since the Torchy's Queso recipe is the number one recipe on my blog, I thought I would share it with my favorite friends in the world... my Youtube Crew!
Make sure to follow the exact recipe on my website as I have tweaked this recipe since filming this video. (You can also find the recipe below.) Hope yall love it, and as always, THANK YOU so much for stopping by my channel!!
***THIS RECIPE HAS BEEN UPDATED! USE THE RECIPE LINKED AT THE TOP! - Hugs, Sarah and Crew
Torchy's Queso Recipe
Ingredients
4 T. butter
2-3 roma tomatoes
5 green new mexico chiles, also called anaheim
Verde Sauce:
4 large tomatillos
2 serrano peppers
4 cloves garlic - for roasting
1/2 t. kosher salt
Queso Base:
1 clove garlic, minced
2 c. half and half
1 pounds white American cheese, from the deli (not velveeta), cubed
1/2 c. sharp cheddar
1 T lemon juice
½ t. kosher salt
Additional water to thin when necessary
1 prepared recipe of torchy’s guacamole
Garnishes: Additional Valentina hot sauce, finely chopped cilantro, cotija cheese
Instructions
TO ROAST THE CHILES:
Turn your broiler on high and move the rack to the second rung from the top. On a baking sheet place the tomatoes, tomatillos, serranos, green chiles, and garlic cloves (garlic should still be in the clove).
When the broiler is hot, place the pan under and roast the veggies for about 8 min. The skin of the tomato should be soft and peeling off and the green chiles should have small charred areas.
Remove the roasted garlic from the pan and reserve. Flip the chiles and tomatoes and place them back under the broiler for an additional 6-8 minutes to char on the other side.
After the final side is well roasted remove the veggies from the broiler and place on a counter top to cool.
In a blender, place the tomatillos, serranos, garlic, and 1/2 t. kosher salt. Blend well and reserve.
To clean the chiles, remove the majority of the seeds and the tops of the chile under warm running water in your sink. You will be able to peel off the charred and wilted skin, keeping the green roasted flesh of the pepper. Dice this into small pieces, about ½ in x ½ in, place into a bowl and reserve.
Remove the roasted tomatoes to a cutting board. Remove the skin and discard. Chop the tomatoes very fine and reserve.
FOR THE QUESO:
In a heavy bottomed stock pot, melt the butter. Add the minced garlic and cook 30 seconds. Add the green chiles and chopped tomato, stirring well. Season with a pinch of salt.
Pour in the half and half and the cubes of American cheese. Stir to incorporate and bring to medium heat. Allow the American cheese to melt into the mixture. Add the sharp cheddar. When it melts in, add the verde sauce from the blender.
Cook as long as it takes to melt the cheese. (Reduce heat to prevent the bottom from scorching if necessary.)
When the cheese has melted, and you have a dish resembling queso, add in the lemon juice and salt.
At this point the queso looks done, but it takes at least 1-2 hours for the queso to start to pick up the flavor of the green chiles. I imagine in the store this queso is probably prepared 8-12 hours ahead of time to allow the green chile flavor to infuse into the cheese dip. If you have the time, this recipe is best enjoyed after an infusing period of time of at least 4 hours. It can be refrigerated and heated back up in a slow cooker. Just keep extra water or half and half around to thin it out. The Torchy’s version is a very loose queso.
TO SERVE:
In a serving bowl, scoop out a 2 oz. ball of Torchy’s guacamole. Ladle the hot queso over it. Shake 1 line of Valentina sauce over the queso. Top with shredded cotija and finely minced cilantro.
Serve hot with chips!
#quesorecipe #queso #quesodip #texmex #texmexrecipes