Anyfreakingthingyouwant con queso!
Chile con queso, freestyle. Add chili, processed cheese, pico de Gallo and as many other cheeses and peppers you want. Hopefully this simple start will give you big inspiration!
Poblano and Cheese Croquettes Recipe | Croquetas de Queso con Chile Poblano
Hello, welcome to:
Flavors of Spain;
In the Southwest.
On this occasion I want to show you how to make delicious poblano and cheese croquettes, the perfect bar snack!
This is what you need for about 24 croquettes:
¼ cup A. P. Flour
1 ¾ oz. butter
Milk for bechamel (about one cup)
1 ea. Large poblano pepper
1 oz. Onion
1 ea. Garlic clove
1 ea. Bunch of cilantro
1 ½ cup Grated white cheddar cheese
1 ½ cup Bread crumbs
3 ea. Large eggs
Salt
Pepper
Oil for frying (I use peanut oil)
Roast poblano pepper on top of your stove, in your broiler or with a cooking torch
Cover and let rest for 10 minutes
Peel poblano under running water
Dice half the poblano into ⅛ x ⅛ “ cubes
Blend the other half with cilantro, onion, garlic, salt and a little water until smooth
If you use too much water the bechamel will take longer to thicken
Melt butter on a hot nonstick skillet
Add flour and stir until combined
When flour has had time to cook start adding the milk little by little
Whisk until bechamel is smooth (this might take a few minutes)
Add salt, pepper, poblano cubes and puree
Add cheese and whisk until well combined
When sauce is very thick, pour into a container
Cover tightly with plastic wrap and chill in the refrigerator for at least 3 hours
Using two spoons scoop some sauce and form it into a bite sized croquette
Bread it and form it with your fingers
Beat eggs and add a pinch of salt
Dip breaded croquettes in egg and bread once again
Deep fry croquettes until crisp and golden
Serve and enjoy!
Thank you Jon Sayles for your wonderful music
Thank you for watching!
Tex Mex Chile Con Queso Dip ~ Chili Queso Recipe
In this recipe video I show you how to make an easy and delicious
Chili con Queso dip. One skillet appetizer or snack. Cheesy, meaty,
spicy and good. Great for game food, parties or get togethers.
Warning: This dip can be addicting. Enjoy!
Tex Mex Chile Con Queso Dip ~ Chili Queso Recipe
INGREDIENTS:
1 pound ground beef
1 cup of finely diced onion
1/2 cup finely diced red bell pepper
1 finely diced seeded jalapeno - optional
1 to 1 1/2 cups chicken broth
1 can drained Rotel
1 can cream of mushroom soup
1 tsp. oregano
1 tsp. cumin
1 tsp. chipotle pepper
1 tsp. garlic powder
2 tbsp. flour
salt and pepper
oil
1 - 16oz block of velveeta cheese
1 cup of cream cheese
In a medium high heat pan add some oil and the ground beef.
Chop and cook ground beef until brown.
Add onions, bell peppers and jalapeno. Stir for 1 minute.
Add salt, black pepper, oregano, cumin, chipotle and garlic
powder. Turn heat down to medium. Stir and cook for one minute.
Add flour , stir and cook for one minute.
Add chicken broth slowly and a little at a time.
Add Rotel and cream of mushroom soup. Stir until combined
and add more broth if needed.
Turn heat down to low, add cheese and stir until melted.
Turn off heat and slightly cool before serving.
Serve with tortilla chips or fresh cut vegetables.
Enjoy.
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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
Easy recipe for Tex Mex Chile Con Queso Recipe(NO VELVEETA)
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Chile Con Queso Recipe
Recipe for skillet Tex mex queso ????????
2 and a half cups white American American cheese (a little over a half pound )
Half pound sharp cheddar cheese(2 cups)
2 roasted poblano chilies chopped
2 Serrano peppers chopped
1/2 onion chopped
1 large tomato
1 1/2 cups whole milk
Salt and pepper to your liking