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Thanksgiving Recipe Guide | 2017 Edition

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Thanksgiving Recipe Guide | 2017 Edition

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Slow-Cooker Spicy Queso Dip Recipe

Instructions

  • Slow-Cooker Spicy Queso Dip Recipe1 cup milk
  • 8 oz queso melt cheese
  • 8 oz white American cheese slices, diced
  • 2 tablespoons butter
  • 1 large onion, finely chopped (1 cup)
  • 1 clove garlic, finely chopped
  • 1 large tomato, seeded, finely chopped (1 cup)
  • 1 can (4 oz) chopped jalapeño chiles, drained
  • Tortilla chips

Directions

  1. In 2-quart microwavable casserole, mix milk and cheeses. Microwave uncovered on High 5 minutes, stirring every minute, until creamy.
  2. Meanwhile, in 10-inch skillet, melt butter over medium-high heat. Cook onion and garlic in butter 3 minutes or until tender. Add tomato; cook 2 minutes longer. Stir in chiles.
  3. Stir vegetable mixture into cheese mixture until blended. Spoon dip into 2-quart slow cooker. Keep warm on Low heat setting up to 2 hours, stirring occasionally. Serve with tortilla chips.

Queso Dip Recipe

82703a63ddb055a26670206b0d725374ac7ee35cBetween those spicy chicken wings and guacamole, you need to make room on the Grey Cup snack table for some spicy queso dip. What better time is there to indulge in this creamy, cheesy appetizer than between downs of the biggest football game of the year?

Makes 3 cups

Ingredients

  • 5 tablespoons unsalted butter
  • 5 tablespoons all purpose flour
  • 2 cups whole milk
  • 2 cups shredded cheddar cheese
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 cup pico de gallo, strained from liquid
  • 4-ounce can diced green chilies
  • 2 tablespoons cilantro, chopped

Directions

  1. In a sauce pot on medium-high heat, melt butter. Whisk flour with butter and cook for 1 minute. Slowly whisk in milk. Stir occasionally until mixture thickens.  Turn heat to low, and add cheese. Whisk until smooth. Stir in salt, pepper, pico de gallo, chilies and cilantro. Keep warm on low heat.

Can be used as a dip or pour over nachos.

Warm Chicken Nacho Dip Recipe

This is a version classic queso dip that has been leveled up.  It is a serious crowd-pleaser that is served hot as a dip, spooned over crisp tortilla chips nacho-style, or rolled up in a warm flour tortilla. The heat can be turned up or down with the addition of jalapenos to taste.

Ingredients

  • 1 (14 ounce) can diced tomatoes with green chile peppers, drained
  • 1 (1 pound) loaf processed cheese food such as Velveeta, cubed
  • 2 large cooked skinless, boneless chicken breast halves, shredded
  • 1/3 cup sour cream
  • 1/4 cup diced green onion
  • 1 1/2 tablespoons taco seasoning mix
  • 2 tablespoons minced jalapeno pepper, or to taste
  • 1 cup black beans, rinsed and drained

Directions

  1. Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper into a slow cooker. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the black beans, and cook 15 more minutes to reheat.