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:
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Chili con carne selber kochen und zubereiten - Rezept
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The Cheesiest Homemade Texas Queso (2 Ways)
I don't need to say a lot here...cheesy dip, chips, Texas, it's a beautiful thing! We're going to make two versions of Texas queso with one being the traditional American cheese version and then, of course, the fancy Josh version. Which one is the ultimate queso? Let's found out, shall we?
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Chili Con Carne | Jacques Pépin Cooking At Home | KQED
You may be surprised by the inspiration behind Jacques Pépin's chili con carne recipe. Though classic Teas-style chili uses only meat, this flavorful chili recipe also incorporates red beans. Serve with tortilla or iceberg lettuce and garnish with strong cheddar cheese, onion, and cilantro.
What you'll need:
8 oz. ground beef, 4 cups water, 2 slices of bacon, 1 1/2 cups kidney beans, salt and pepper, 1 1/2 teaspoons chili powder, 1/2 teaspoon coriander, 1/2 teaspoon cumin, 1/2 cup red salsa, 3/4 cup celery, 1 large onion, 4 - 5 cloves garlic, 1 jalapeno pepper, 1/4 cup cilantro stems,
Jacques Pépin Cooking At Home
Chili con carne
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Texas Chili Recipe (Won over 30 Cookoffs!)
It's the perfect season for making authentic Texas chili, and this award-winning chili recipe has over 100 5-star reviews on the blog, as well as 30 readers who have won their own local chili cook-offs, using this tried and true Texas recipe.
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We think this is the best Texas chili recipe and the internet seems to agree. In this recipe, we use the flat of a brisket for creating tender morsels of chili meat that doesn't come out tasting like pot roast.
This recipe is in the style of Texas barbecue restaurants and is a chili recipe with no beans.
It's a bit like a chile con carne recipe, but we slowly simmer these chunks of beef until they are one solid soup. In fact, you might find that using an immersion blender after the chili cooking gives you even more of a Texas quality chili. Just buzz it a few times to make it extra broken up and mixed well. :)
Ingredients Used:
• 4 slices thick cut bacon
• 3-4 lb. beef brisket, trimmed
• Kosher salt, pepper, onion powder – for liberally sprinkling on the meat while browning.
• 2 c. white onion, small diced (one large onion)
• 5 garlic cloves, pressed through a garlic press
• 1 T paprika
• 1 T. cumin powder
• 3 ½ T Texas chili powder, such as Mexene or Gebhardt’s
• ½ t. dried thyme
• ½ t. chipotle chile powder
• ½ t. salt
• 1 quart beef broth
• ½ c. strong black coffee (you can save this from your morning coffee)
• 28 oz. can whole tomatoes, in juice
I have full step-by-step instructions on the blog and you can read lots of reviews by readers who have won chili cookoffs using this recipe, made this chili and modified the recipe, or even substituted smoked brisket.
We have additional award-winning recipes, a bestselling cookbook, and a FREE BRISKET SCHOOL at: UrbanCowgirlLife.com
Any questions or concerns about this authentic Texas chili recipe? Leave us a comment and we will get back to you asap! You can also use the contact tab on the recipe website.
Thanks, Sarah Penrod & Team