CHORIQUESO! How to Make my Favorite Mexican Restaurant Appetizer & Chile Pequin Salsa Recipe
Today we’re cooking a CHORIQUESO!
Getcha Some APC BBQ Rubs Here:
Join the Pitmaster Class for 25% OFF:
Sometimes this is called a “queso flameado” but queso flameado is usually lit on fire with a shot of tequila - we’re not doing that today. We’re making a simple choriqueso the way we used to experience it here in
South Texas on the border. Sometimes this is made with rajas, sometimes with mushrooms or other chile pepper and onion toppings, but today we’re keeping it simple.
A lot of my barbecue passion and experience came from my father and grandfather, but the choriqueso and cabrito experience came from my father in law – Frank Nieto!
Today we’re cooking over the fire on the ProPit RPG Grill but you can cook this on the stove top or in the oven, whatever works best for you. All you need for this recipe is two packages of Chorizo de San Manuel, our favorite chorizo, and two packs of queso oaxaca.
This recipe is so, so easy to make. All we have to do is cook the chorizo in the pan, add the grated cheese, and then pull yourself a big ol delicious choriqueso taco. You can top this with your favorite salsa, guacamole, or anything else you like. Let’s fire it up and cook some choriqueso!
Tex Mex Hot Corn Dip // Kevin Is Cooking
This Tex Mex Hot Corn Dip is loaded with corn, peppers, chiles, two cheeses and warm spices like cumin and paprika. Perfect for any BBQ, game day, potluck or party, this feeds a hungry crowd. You can serve this up in under 30 minutes, too!
Ingredients
4 cups corn (See Note 1)
1/2 large red and green bell pepper each diced
2 fresh jalapeño peppers diced (stem/seeds removed)
2 tbsp butter
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp ground cumin
4 oz cream cheese
1 1/2 cups grated pepper jack cheese (or cheddar)
Instructions
Pre-heat oven to 350°F. Shuck and clean corn if using fresh (grill optional) OR thaw corn if using frozen.
Dice the peppers and set aside.
Add butter to hot skillet over medium high heat and melt. Add bell peppers and jalapeño, salt, pepper, cumin, paprika and garlic powder. Stir and sauté for several minutes until soft.
Turn heat to medium and add the cream cheese, stirring to melt and mix with peppers until smooth and creamy.
Stir in 3/4 cup of pepper jack cheese until fully melted. Pour into a seasoned casserole dish and top with remaining 3/4 cup of pepper jack cheese.
Bake for 20 minutes or until hot and bubbling. Top with chopped cilantro and cotija cheese (optional).
Notes
I either cut 4 fresh or grilled ears of corn, OR you can use 32 oz canned or frozen (thawed).
=========================================
Thanks for watching, I hope you enjoyed this video. If you did, go ahead and give it a THUMBS Up, hit the SUBSCRIBE button to stay up to date. If you click that NOTIFICATION BELL ICON to the right of SUBSCRIBE you’ll know me every time I post a new video too!
FOLLOW ME HERE:
Facebook:
Instagram:
Pinterest:
Twitter:
Email: kevin@keviniscooking.com
Elote dip recipe | Mexican Street Corn Dip
A creamy, crowd-pleaser, gluten-free, and lip-smacking Elote dip aka Mexican street corn dip! Grilled corn mixed with a luscious creamy mixture, spices, fresh cilantro, and cheese!
It’s the perfect dip to serve alongside warm tortilla chips, but it can also be eaten as a side dish. It can be made with fresh or frozen corn, so it’s perfect any time of year!
====================================================
Detailed Recipe
Official Facebook Page:
Pinterest:
Twitter:
Instagram:
Queso Dip | How to make Mexican Cheese Dip | Queso Recipe
How to make Queso Dip or Mexican Cheese Dip. This makes the perfect holiday or Super Bowl dip. This Queso recipe is perfect for binge watching Netflix, too. Be sure to share this video with friends and family. It's a favorite and they'll love you for it.
► Please subscribe and share my channel:
✻ Click the bell to get notified when new videos are posted.
-----------------------------------------
✦ INGREDIENTS:
- 2 tbsp unsalted butter
- diced onions
- green & red bell pepper (diced)
- roma tomato (diced)
- 1/2 Jalapeno (deseeded & diced)
- .75 lbs. American cheese - cut into squares *don't use shredded in a bag
- .25 lbs. Colby Jack Cheese - cut into squares *don't use shredded in a bag
- .25 Gouda cheese - cut into squares *don't use shredded in a bag
- 1/2 cup whole milk
- salt/pepper to taste
- 1/2 tsp cumin
- 1/2 tsp oregano
- cilantro (diced)
✤ top with cilantro, tomatoes, pickled jalapenos
✅ Watch video for instructions
--------------------------------------------------------------------------------------------------
✦PRODUCT LINKS:✦
► Sm. Cast iron skillet:
► Cast Iron tools/accessories:
► Sm. Round Bowls:
► Knife set:
---------------------------------------------------------------------------------------------------
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission (at no cost to YOU). Thank you for supporting my channel so I can continue to provide you with free content each week!
--------------------------------------------------
#queso, #quesodip, #mexicancheesedip, #roseoatley, #recipes, #cooking, #recipeideas, #craftingtutorials, #homeorganization, #cheer, #music, #money, #insurance
Vianney’s Own Chile Con Queso | Tex-Mex Queen
Who says you have to share your Queso? Vianney hits the spot just right with her very own Chile Con Queso! This perfect blend of savory, spice and cheesy goodness will make sure you make some just for yourself to enjoy.
Pair it with a beer or margarita and the fiesta will come to you :)
INGREDIENTS:
3 tablespoons unsalted butter
2 tablespoons diced onion
1 jalapeno, diced
3 garlic cloves, minced
1/2 teaspoon kosher salt
2 tablespoons all-purpose flour
1/2 teaspoon ground cumin
1 1/2 to 2 cups whole milk
4 cups grated Cheddar cheese
2 cups grated Monterey Jack cheese
1 can rotel
Cilantro
tortilla chips
DIRECTIONS:
1) In a medium pot over medium-low heat, melt the butter. Add the onion, jalapeno, garlic, and salt and cook, stirring, until lightly translucent and liquid has evaporated ~ 2 minutes more. Whisk the flour and cumin into the butter mixture and cook until lightly browned~ 30 seconds to 1 minute.
2) Raise the heat to medium and slowly whisk in the milk. Whisk constantly until sauce is thick enough to coat the back of a spoon ~ about 5 minutes.
3) Lower the heat to medium-low and add the cheeses, 1/4 cup at a time. Stir until cheese has melted completely before adding more cheese.
4) Stir in the rotel. Taste and adjust seasoning. Sprinkle with cilantro and serve warm with tortilla chips.
Connect with IDENTITY Network
Instagram:
Facebook -
ABOUT IDENTITY NETWORK
From Texas to New York City, and the immigrant to the entrepreneur - America is a land of both culture and contradiction. While powerful universal threads connect us - laughter, music, and damn delicious food - we should celebrate our differences, for they’re what makes each and every one of us unique. IDENTITY PRODUCTIONS is a network built upon the core elements that shape BIPOC individuality: ambition, community, and culture. With thoughtful and entertaining programming focused on marginalized storytellers, authentic recipes, and diverse experiences, our team strives to paint an inclusive, accurate portrait of America - a land that was made for you and me. IDENTITY Network is co-founded by Mando Rayo and Dennis Burnett.
#texmex, #mexicanfood, #tacos, #food, #texas, #texmexfood, #foodie, #eats, #comolaflor, #mexico, #instafood, #delicious, #nachos, #fajitas, #guacamole, #tejano, #tejana, #yummy, #taco, #production, #cookingshow, #identityproductions, #bipoc, #poc, #diversity, #tvshow, #eeeeeats,
Baked Cowboy Dip (Party Appetizer) | Food Wishes
Once you start dipping, you can’t stop. So, don’t stop. It’s a party, Or, at least I hope it’s a party, and not you skipping work, sitting alone in a seedy hotel room, eating an entire bowl all by yourself. Either way, I really hope you give this a try soon. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Baked Cowboy Dip, follow this link:
You can also find more of Chef John’s content on Allrecipes: