Copycat Chili's Skillet Queso
Calling all Chili's Skillet Queso lovers, you can now make your favorite treat at home! It is quick and easy, but don't be surprised if you eat the whole skillet.
Find the recipe here:
Spicy Queso Brisket Chili Casserole
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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Guitar Miniature No. 1 in D major by Steven O’Brien
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Tex-Mex | CLASSIC TEX-MEX QUESO | How To Feed a Loon
LINK TO COMPLETE RECIPE BELOW:
Ever wish you could make queso like you get from your favorite Tex-Mex joint? It's easier than you think (and it doesn't include processed 'cheese'). We'll show you how easy it is to make authentic, classic Tex-Mex Queso at home!! Watch, laugh...and make amazing queso! (Mexican cheese dip)
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The MOST DELICIOUS Queso Recipe (Chili Cheese Dip)
If you too share a deep love and affinity for queso, this is the recipe for you. This recipe is authentic as Texas queso could probably get with one little twist -- CHILI! Texas chili, of course, so no beans!
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You can print out the recipe here:
The recipe starts with a quick-fix homemade taco-flavored chili. Rather than dumpling chili out of can (which has a soft, mushy texture) we are going to make our own. The flavor AND the texture are going to be far superior this way. Don't be initimidated by the idea of making your own chili.
This one comes together in just 15 minutes, with very minimal effort!
Once the chili is whipped up, we're going to add the cheese and turn it into the best chili cheese dip queso recipe you've ever laid taste buds on!
For this, you'll need velveeta. You can't make authentic, real-deal Texas Queso without it! In addition to the velveeta, we're also going to add some freshly grated cheddar. This will get us some seriously awesome cheese pulls and amp up the flavor.
This queso recipe is the perfect game day appetizer, but it's pretty much a guaranteed HIT anytime your entertaining! Enjoy!
Chili Cheese Dip Queso Ingredients:
1 pound lean ground beef (90/10)
1 (1-ounce) package taco seasoning
1 teaspoon chili powder
1 (10-ounce) can Rotel Original Diced Tomatoes and Green Chilis, drained
1 ¼ cup low-sodium beef broth
2 teaspoons cornstarch
1 (16-ounce) block Velveeta cheese, cut into 1 cubes
1 cup freshly grated Cheddar cheese
How To Make Chili Cheese Dip Queso:
Add the ground beef to a large skillet over medium-high heat. Sprinkle over the taco seasoning and chili powder and use a wooden spatula to work in the seasoning and break the meat apart. Cook for about 8-10 minutes, or until fully browned and cooked through.
Stir in the Rotel and the beef broth and allow the mixture to come to a simmer.
In the meantime, add the cornstarch, along with 1 teaspoon of water, to a small bowl and stir to make a slurry.
Pour all of the slurry into the beef mixture and stir. Reduce the heat to medium-low to maintain a simmer and simmer for about 5-7 minutes, stirring occasionally, until slightly thickened.
Reduce the heat to low. Add the cubed Velveeta cheese and cheddar cheese to the beef and stir until melted. Serve with chips and enjoy!
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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
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Ree Drummond's Chile con Queso | The Pioneer Woman | Food Network
Ree's meaty, cheesy Chile con Queso is so much more than just a dip!
Watch #ThePioneerWoman, Saturdays at 10a|9c + #StreamOnMax!
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Chile Con Queso
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 40 min
Active: 40 min
Yield: 15 servings
Ingredients
One 1-pound package refrigerated hot breakfast sausage
1 onion, diced
One 2-pound block processed cheese, such as Velveeta
One 10-ounce can diced tomatoes and green chiles
2 cans chopped green chiles
1 jalapeno, diced
Chips, for serving
Directions
Brown the sausage and onion in a large nonstick skillet, breaking the sausage up as you go. Once browned, drain off some of the fat.
Chop the cheese block into cubes and add along with the diced tomatoes and green chiles and chopped green chiles, juice and all.
Cook over a low heat until it all starts coming together. Then stir in the diced jalapeno. Serve with chips.
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Ree Drummond's Chile con Queso | The Pioneer Woman | Food Network