Best 4 Tex Mex Chile Con Queso Recipes
Tex Mex Chile Con Queso, a delectable and cheesy dip, is a staple appetizer or party dish. Originating from the vibrant fusion of Texan and Mexican cuisines, it boasts a rich and flavorful blend of spices, cheese, and tangy ingredients. Whether you prefer it smooth and creamy or chunky with various toppings, this dish is sure to tantalize your taste buds. So, let's embark on a culinary journey to discover the best Tex Mex Chile Con Queso recipe that will leave you craving for more.
Let's cook with our recipes!
TEX-MEX CHILE CON QUESO
I've come across various recipes for chile con queso in my time, and aside from the tried and true method which entails a pound of Velveeta, a can of extra hot Rotel, and a can of black beans heated until the orange stuff melts (for which I must confess a weekness), this one works about the best. Fans of French cooking will recognize immediately that it's simply a jazzed up rendition of a bechamel sauce and they'd be right, except that this stuff is so much more than the sum of its parts. Before we get started, a few notes: The whole idea is to produce a cheese dip/sauce that's both smoky and spicy, so I personally recommend using chipotles that have been dried and bagged as opposed to the ones canned in adobo sauce (which are fine, but what you'll really be doing is adding adobo flavor to your queso, which will markedly change its character). Before you add them to the queso, you should do one of the following to your chipotles if using dried ones: A) Stem them and either whack them in a blender or food processor until they're basically powder or grind them to a pulp with a mortar and pestle (of course, you can seed and de-vein them if a mild dip is what you're after). B) Bring some water (the volume of water isn't critical as long as you have enough to cover the chipotles) to a boil and remove from heat. Drop in your chiles, using a plate or some other improvised kitchen implement to keep them submerged, and let soak for around 15 minutes before stemming, seeding and de-veining (if desired) and chopping. This will soften them up so they're easier to work with, and also has the benefit of muting some of the heat. Unfortunately, it does the same to the smokey flavor as well. If you're using jalapeños, I'd recommend roasting them either in a broiler or on your range top until the skin is blackened. Remove the skin, stem, seeds and vein (again, for a milder dip), chop, and use as indicated. Finally, I recommend going with either asadero or an extra sharp white cheddar. Monterrey jack works great because it melts really well, but it's so mild in flavor that it takes a back seat to the other ingredients. What we want is first and foremost a cheese dip, so a more piquant cheese like the ones mentioned above is probably best.
Provided by Nevin L.
Categories Cheese
Time 40m
Yield 4 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions in olive oil with a pinch of salt and pepper over medium-low heat for 8-10 minutes, stirring frequently, until they begin to brown. Add garlic cloves and cook an additional 1-2 minutes until garlic becomes translucent. Set aside.
- Now, a critical step. We're going to prepare a roux, and if you screw this up, your dip either won't thicken properly or will have a funky grainy texture. So, be careful. In a 2 qt saucepan, melt butter gently over low heat. We don't want the butter to brown, so just be patient and melt it slowly. Add your flour, turn the heat up just a smidge until the roux begins to bubble ever so slightly, and using a whisk stir constantly for about a minute.
- Next, add about a half cup of milk and continue whisking until the roux is fully incorporated and dissolved. Add the rest of your milk and continue whisking, now over medium-low to medium heat, for about 8-10 minutes until your mixture thickens nicely.
- Back the heat down a hair. Add your chipotles or jalepeños, about half the cumin, the onion and garlic mixture, the mild green chiles. Stir to thoroughly incorporate and heat through. Add a pinch of salt and pepper.
- Now to add the cheese: Don't add it all at once, otherwise it won't melt properly and you'll wind up with a grainy, stringy mess. Instead, add a small handful and stir until that bit is fully melted. Repeat this process until you've fully incorporated all your cheese and your concoction is thick and creamy.
- Finally, you can adjust the seasonings to your liking. Not smoky enough? Add more cumin. Not enough heat? You can add another chipotle/jalepeño or you can cheat and just add a few drops of your favorite hot sauce. Serve immediately as a side for quesadillas, a topping for enchiladas, or simply with some warm tortilla chips as a party dip.
QUESO
Queso, a popular Tex-Mex dip made with processed American cheese and canned tomatoes, was inspired by chile con queso, a Mexican dip of melted cheese and chiles that made its way to the United States in the 1930s and '40s. As the two-ingredient Americanized adaptation gained popularity, supermarkets began placing Ro-tel canned tomatoes near shelf-stable Velveeta cheese, and queso became mainstream. Purists will argue that any ingredient beyond American cheese and spicy diced tomatoes is unnecessary, but you can customize this recipe by adding any combination of black beans, scallions, cilantro, garlic, cumin, red-pepper flakes, oregano, lime zest or juice.
Provided by Alexa Weibel
Categories snack, dips and spreads, appetizer
Time 20m
Yield 6 cups
Number Of Ingredients 13
Steps:
- Roughly chop the processed cheese into 1-inch cubes, then add to a medium saucepan. Stir in the tomatoes and their juices, plus 2/3 cup water, then heat over medium-low, stirring frequently, until cheese is melted and mixture is creamy, 5 to 7 minutes. You can stop here, and serve immediately with chips, or proceed to Step 2, if you're feeling extra.
- Stir in any combination of desired additions: black beans, scallions, cilantro, garlic, cumin, red-pepper flakes, oregano, and lime zest and juice. Heat over low, stirring occasionally, until warmed and flavors meld, about 5 minutes. If you like some extra heat, stir in chipotle chiles en adobo. Season to taste with salt, and additional red-pepper flakes, if desired, and serve immediately. (You could also keep your queso in a slow-cooker on a low setting, stirring occasionally, to keep it molten.) Mixture will keep refrigerated for up to 1 week.
AUTHENTIC CHILE CON QUESO
This is a true chile con queso that can be eaten with tostadas or in a warm corn tortilla. This is not like the Americanized version of chili con queso that we have become used to that is a cheese dip, which I also love. This is the way my grandma used to make it. The great thing about this recipe is you can play with it and adjust it to your personal taste. If you like it cheesier add more cheese. You can't mess this up unless you burn it.
Provided by Melony1976
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 10.7 g, Cholesterol 11.2 mg, Fat 6.8 g, Fiber 1.7 g, Protein 4.8 g, SaturatedFat 2.6 g, Sodium 75.9 mg, Sugar 5.9 g
THE BEST CHUY'S QUESO RECIPE COPYCAT
Steps:
- instructions (slow cooker)Place velveeta slices in slow cooker Layer on top salsa, green chile sauce, water, milk, chili powder, and cumin. Cook on low for 2 hours, mixing part way through Once finished, stir well and serve warm with chips instructions (stovetop)- Melt the Velveeta and salt together in a saucepan over medium heat until smooth and creamy. Add the half and half gradually as you stir the cheese sauce. Simmer on low heat until the queso is thick and creamy, stirring frequently to keep it from burning or sticking to the bottom of your pan.
Nutrition Facts : Calories 285 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 3 grams fat, Fiber 18 grams fiber, Protein 15 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 6600 grams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
Tips:
- Use a good quality cheese. A blend of cheddar, Monterey Jack, and queso Oaxaca is a classic choice, but you can also use other types of cheese, such as Pepper Jack, queso fresco, or even mozzarella.
- Shred your own cheese. Pre-shredded cheese contains additives that can prevent it from melting smoothly.
- Use fresh ingredients. Fresh vegetables, such as tomatoes, onions, and peppers, will give your chile con queso the best flavor.
- Don't overcrowd the pan. If you add too many ingredients to the pan at once, they will not cook evenly.
- Cook over low heat. This will help to prevent the cheese from scorching.
- Stir constantly. This will help to prevent the cheese from sticking to the bottom of the pan and burning.
- Season to taste. Add salt, pepper, and other spices to taste.
- Serve immediately. Chile con queso is best served hot and fresh.
Conclusion:
Chile con queso is a delicious and easy-to-make appetizer or snack. It is perfect for parties, potlucks, or game day gatherings. With its creamy, cheesy texture and spicy flavor, chile con queso is sure to be a hit with everyone who tries it. So next time you are looking for a crowd-pleasing dish, give chile con queso a try. You won't be disappointed!
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