Shalebrook Handcrafted Soap - Chili con Queso, Chili Cheese Dip by Valerie Mosher
Chili con Queso – Chili Cheese Dip
This has been a favorite in my family for 30-35 years, and I usually always double the batch, but you can make as little or as much as you like just by upping the ingredients and tweaking as you like.
½ cup chopped onion
1-2 Tbsp butter
2 Medium Tomatoes, skinned, seeded, chopped
1 – 4 ounce can of chopped/diced green chilis
2 slices of jalapeño peppers diced small (optional)
¼ tsp salt
1 tsp sugar
1 ½ cups shredded medium or old cheddar
Nacho Chips / or *Tortilla Chips (make your own, see below)
In a medium or large fry pan, cook onion in butter till tender but not brown.
Stir in tomatoes, chilis, salt, sugar. Simmer uncovered about 7-10 minutes.
Add Cheese a little at a time until all melted. If it is too thick stir in a little milk.
Serve immediately with Nacho or Tortilla chips.
Homemade Tortilla Chips
Stack flour tortillas, cut into 6 wedges.
In a heavy fry pan heat ½ inch oil.
Fry the wedges a few at a time, about 45 seconds for flour tortillas and about 1 minutes for corn tortillas, OR until they are crisp and lightly brown.
Drain on paper towel.
How to make Chile Con Queso-El Paso Style ????
Join my sister and I, on how to make our family tradition Chile con queso/queso dip family recipe ????
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Enjoy my friends!
Crock Pot Chile con Queso / recipe
I grew up eating this stuff from my adolescent years and up. It’s similar to the rotel velveeta dip you may have had before, but this one also has heavy cream, chili, and ranch style beans for some extra delicioso. You can make it as a side dish or appetizer, but I like to just go ahead and eat it as a meal. I like cheese.
Don't really know what to call it. Just called it Frito dip growing up. It's got a southwestern or tex-mex vibe to it, I suppose. I bet it would be good on a burger or in a southwestern chicken wrap or quesadilla now that I'm thinking about it. I think that I am now obligated to try it on those things.
#quesodip #recipe #roteldip #cheesedip #southwestern #fritodip #queso #velveeta #velveetarotel #crockpot #crockpotrecipe #chileconqueso
#rotel #rotelcheese #velveeta #fritos
Flautas de Rajas con Queso | Cheese Flautas | Avocado Salsa
Hello my beautiful fam! Welcome back to my kitchen today I’m going to share with you how to make the best flautas de rajas con queso, and the best avocado salsa! I’m so excited to share it with you all because it’s seriously so delicious and my whole family enjoys them. Keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste and add your favorite toppings, I really hope you enjoy it as much as me and my family 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 buttons so you can be part of our family!!!!!! ????
Pots I use in my videos- calphalon
Blenders I use at the moment, Vitamix a3500 and Ninja BL770
Song at end of Videos: Lu-Ni Vamos ala oscuridad
Ingredients:
4 chile poblanos or Anaheim peppers
2 roma tomatoes
1/2 onion
Cheese
Flour tortillas
Oil
3 avocados
2 garlic cloves
1 bunch cilantro
2 garlic cloves
1/2 lime
Salt
1/2 cup water
Tips- you can add a chile serrano into the mixture if you want a spicy flauta ????
1 serving of love ????
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The 3 Essential Hot Cheese Dips
New members who sign up for ButcherBox currently get 2 FREE lbs of ground beef in every box for life. Use link: Hot Cheese Dip tastes good and is the main reason I care about the super bowl. Today I'll to show you how to make my 3 favorites from scratch: Chile Con Queso, Spinach Artichoke, and Buffalo Chicken Dip.
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CHILE CON QUESO:
▪100g or 1 large poblano, charred and medium diced
▪60g or 4 1/2Tbsp butter
▪100g or about 2c onion, small diced
▪15g or 2-3 cloves garlic, minced/pressed
▪Salt
▪150g or 3/4c diced tomato
▪225g or 1/2lb Pepperjack, shredded
▪225g or 1/2lb Medium sharp cheddar, shredded
▪15g cornstarch
▪700g or 2 12oz cans evaporated milk
Char poblano over burner for 90sec per side until charred on all sides. Transfer to bowl, cover & allow to steam & soften for 10min. Scrape off char & medium dice.
Preheat pot over medium. Add butter. Once melted, add onion, garlic & pinch of salt. Stir. Sweat for 5min. Reduce heat to low, add tomato & poblano & cook for 4-5min.
Toss shredded cheeses and cornstarch to coat. Add evaporated milk to tomato/poblano mixture on the stove, stir and increase heat to medium to bring to simmer. Once simmering, reduce heat back to low & stir in half the cheese. When nearly melted, stir in remaining half of cheese. Add salt to taste.
SPINACH ARTICHOKE:
▪Olive oil
▪450g/1lb spinach
▪Salt
▪225g/1 8oz package cream cheese
▪110g or 1/2c mayo
▪110g or 1/2c sour cream
▪80g or about 1c grated parmesan (40g for filling, 30-40g to top)
▪65g or about 2 small-med shallots, rough chopped
▪5g or 1 medium clove garlic, minced
▪60g or 1/2c white cheddar, shredded
▪60g or 1/2c pepperjack, shredded
▪10g or 3/4Tbsp lemon juice
▪2g or 1/3tsp salt
▪2g or 3/4tsp black pepper
▪2g or 1/4Tbsp chile flake
▪240g/8oz artichoke hearts, chopped
Preheat lrg saute over med high. Add squeeze of olive oil then spinach & a pinch of salt. Stir to combine then wilt down until tender and dried. Remove spinach and transfer to towels to squeeze out as much moisture as possible.
Roughly chop spinach. Add cream cheese, mayo, sour cream, 40g of parm, shallot, garlic, and 60g/half of each cheese, lemon juice, salt, pepper and chile flake to food processor. Spin 30-45sec until well blended and becoming smooth. Add artichokes & spinach & spin for 15-20 sec until combined, but still a little chunky.
Transfer to 8”x8” metal pan and sprinkle with additional 40g parm, 60g shredded cheeses. Bake 25–30min in preheated 425F/220c oven until browned on top and bubbling.
BUFFALO CHICKEN:
▪450g/1lb boneless skinless chicken breast
▪225g/1 8oz package cream cheese
▪100g sour cream
▪175g hot sauce (i like Frank’s for this dip)
▪30g shallot, finely minced
▪10g minced garlic
▪50g or 3/8c pepperjack cheese, shredded, plus additional for topping
▪50g or 3/8c medium sharp cheddar, shredded, plus additional for topping
▪25g or 2 1/2Tbsp blue cheese + extra for topping (leave out if you dont like blue cheese)
▪1g/small pinch salt
▪2g or 3/4tsp black pepper
▪20g or about 1 ½Tbsp chipotle in adobo, minced
Add breasts to well salted shallow pan of simmering water. Lower heat to med low and poach for 4min. Flip to 2nd side and continue to poach for 4-5min until internal temp reaches about 165F/74C. Remove from water and allow to cool for 10min before shredding and chopping meat.
Add meat to bowl of stand mixer with cream cheese and mix with paddle attachment on medium until well combined. Add sour cream and mix until well combined. Add hot sauce, shallot, garlic, cheeses, salt, pepp, and chipotle and paddle on low to combine then increase speed to high until chicken is a bit more broken down and dip is homogenous. Spread into an 8”x8” pan, top with additional blue cheese, and shredded cheeses. Bake in preheated 400F/205C oven for 20-25min until bubbling and well melted.
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#chileconqueso #spinachartichoke #buffalochicken
CHAPTERS
0:00 Intro
0:08 Chile Con Queso
4:24 Spinach Artichoke
6:49 Ad
8:03 Spinach Artichoke cont
10:08 Buffalo Chicken
14:19 Let's Eat This Thing
MUSIC
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Smoked Chili Cheese Queso Dip Recipe On The Pellet Grill | Traeger Timberline 850 | Heath Riles BBQ
There are lots of occasions that call for appetizers. Tailgating, outdoor picnics, and friends and family potlucks are a few of the times when delicious finger foods are on the menu. If you want to wow everybody and have them licking the bowl, you’re going to want to make my Smoked Chili Cheese Recipe. It’s a simple take on a popular app, but the flavors will make it the best one your crowd’s ever tasted. Let’s get started!
Gooey, cheese, spicy goodness in every bite is what I think of when I hear “chili cheese queso”. The dish is hearty and flavorful, perfect for anything from game nights to book clubs.
Full Step-By-Step Recipe:
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WHAT HEATH USED IN THIS VIDEO:
- Heath Riles BBQ Beef Rub
- Heath Riles BBQ Garlic Jalapeño Rub
- Black Gloves
- Aluminum Pans
- Traeger Hickory Pellets
INGREDIENTS:
- 1 cup finely chopped onion
- 1/3 cup chopped, fresh cilantro
- 1 poblano pepper, chopped
- 2 lb Velveeta Cheese (1 large block)
- 1 8 oz bag of Tillamook Mexican Blend Shredded Cheese
- 1 lb sausage, cooked and drained (we used mild)
- 2 cans of Original Rotel
- 1 can of Chili with no beans (we used Hormel)
- 1 8 oz block of cream cheese
- 2 tbsp Heath Riles BBQ Beef Rub
- 2 tbsp Heath Riles BBQ Garlic Jalapeño Rub
DIRECTIONS:
1. Get pellet grill up to 300º. We used the Traeger Timberline 1300 with Hickory Pellets.
2. Mix all ingredients in a large pan.
3 .Place on grill for 45 minutes. Stir ingredients together.
4. Cook for another 30 minutes, stir again.
5. Cook for another 30 minutes until all ingredients are melted and combined well. This is a total cook time of 1 hour and 45 minutes.
6. ENJOY with chips of your choice.
*NOTE: if you want your dip to be thinner, you can add a little milk to achieve the consistency of your choice.
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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
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