Queso Dip Recipe
Get ready to dip into cheesy paradise with this easy queso recipe ???????? All you need is butter, flour, evaporated milk, green chilies, garlic powder, onion powder, salt, chili powder, cayenne pepper, and lots of finely chopped or shredded white American cheese ???????? #shorts
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.
☕Enjoy this content and want to show support? Consider buying me a coffee here:
????INSTAGRAM:
????MY GEAR:
BOOS BLOCK CUTTING BOARD:
PLASTIC CUTTING BOARD:
6.75qt LE CREUSET DUTCH OVEN:
QUARTER SHEET PAN + RACK:
MY FAV STAINLESS BOWL:
MIXER:
BOX GRATER:
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.
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
#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
bensound.com
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support▪!
Scrambled Eggs with Sausage Recipe | Salsa Con Queso (TOSTITOS)
Scrambled Eggs with Sausage Recipe | Salsa Con Queso (TOSTITOS)
INGREDIENTS
1. EGGS ( I HAVE 9 EGGS HERE)
2. Sausage ( got this from Costco, I love the Pillers brand ), or any kind of sausage brand that are available on your fridge, cut it into circle
3. SALSA CON QUESO, Tostitos
4. Butter to use
5. Spring onion
6. Minced garlic
7. Tomatoes ( cut )
8. One whole onion
9. Salt and pepper to taste
CHILE CON QUESO: How to Make the Best Chile Con Queso with Hatch Green Chile/Delicious Easy Recipe
Whether you call it Chile con Queso or Queso Dip, you're going to love this easy recipe. It's made with Hatch green chile and it's absolutely delicious. Serve it as an appetizer with tortilla chips or pour it over grilled chicken, nachos, or in your tacos. The possibilities are limitless. Read on for the recipe.
Chile Con Queso
1/2 cup chopped Hatch chile (roasted & peeled)
4 cups grated cheese of your choice
1 roma tomato, chopped
1/2 medium onion, chopped
1 garlic clove, minced
2 Tbsp. butter
1 5oz. can evaporated milk
salt to taste (I use 3/4 tsp.)
1/4 tsp. pepper
1/2 tsp. oregano
Heat skillet on stove over medium-high heat and melt butter in it. Add onions and sauté until translucent. Add minced garlic, chopped tomato, green chile, and all seasonings. Stir and let cook down for a few minutes. Pour in evaporated milk, and add grated cheese. Stir until cheese is fully melted. Serve hot and enjoy!
Thanks so much for checking out this video. If you liked it, be sure to give it a Thumbs Up and Subscribe to my channel. I post one new recipe every week. You can also follow Marcy Inspired on Instagram at or on Facebook at
The Cheesiest Homemade Texas Queso (2 Ways)
I don't need to say a lot here...cheesy dip, chips, Texas, it's a beautiful thing! We're going to make two versions of Texas queso with one being the traditional American cheese version and then, of course, the fancy Josh version. Which one is the ultimate queso? Let's found out, shall we?
Recipe:
Doritos But Better Video:
Induction Cooktop:
Box Grater:
FOLLOW ME:
Instagram:
Tik Tok:
Twitter:
Facebook:
Subreddit:
---------------------------------------------------------------