Queso Cheese Dip Mexican Restaurant Style
This recipe for my Mexican restaurant style Queso cheese dip is a Easy How To video is a simple recipe but for sure a game changer and a crowd pleaser… Great recipe to share with your friends and family for years to come….Hope you all enjoy this recipe…. LIKE!!! COMMENT!!! SHARE!!!!!! & SUBSCRIBE!!! For more recipes like this one.
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The MOST DELICIOUS Queso Recipe (Chili Cheese Dip)
If you too share a deep love and affinity for queso, this is the recipe for you. This recipe is authentic as Texas queso could probably get with one little twist -- CHILI! Texas chili, of course, so no beans!
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You can print out the recipe here:
The recipe starts with a quick-fix homemade taco-flavored chili. Rather than dumpling chili out of can (which has a soft, mushy texture) we are going to make our own. The flavor AND the texture are going to be far superior this way. Don't be initimidated by the idea of making your own chili.
This one comes together in just 15 minutes, with very minimal effort!
Once the chili is whipped up, we're going to add the cheese and turn it into the best chili cheese dip queso recipe you've ever laid taste buds on!
For this, you'll need velveeta. You can't make authentic, real-deal Texas Queso without it! In addition to the velveeta, we're also going to add some freshly grated cheddar. This will get us some seriously awesome cheese pulls and amp up the flavor.
This queso recipe is the perfect game day appetizer, but it's pretty much a guaranteed HIT anytime your entertaining! Enjoy!
Chili Cheese Dip Queso Ingredients:
1 pound lean ground beef (90/10)
1 (1-ounce) package taco seasoning
1 teaspoon chili powder
1 (10-ounce) can Rotel Original Diced Tomatoes and Green Chilis, drained
1 ¼ cup low-sodium beef broth
2 teaspoons cornstarch
1 (16-ounce) block Velveeta cheese, cut into 1 cubes
1 cup freshly grated Cheddar cheese
How To Make Chili Cheese Dip Queso:
Add the ground beef to a large skillet over medium-high heat. Sprinkle over the taco seasoning and chili powder and use a wooden spatula to work in the seasoning and break the meat apart. Cook for about 8-10 minutes, or until fully browned and cooked through.
Stir in the Rotel and the beef broth and allow the mixture to come to a simmer.
In the meantime, add the cornstarch, along with 1 teaspoon of water, to a small bowl and stir to make a slurry.
Pour all of the slurry into the beef mixture and stir. Reduce the heat to medium-low to maintain a simmer and simmer for about 5-7 minutes, stirring occasionally, until slightly thickened.
Reduce the heat to low. Add the cubed Velveeta cheese and cheddar cheese to the beef and stir until melted. Serve with chips and enjoy!
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Queso Blanco Cheese Dip Recipe - Nacho Cheese Sauce
This recipe is a basic Queso blanco cheese sauce. You can add any fresh peppers, green chiles or salsa that you like.
INGREDIENTS
8 oz block of White Cheddar Cheese
8 oz block of Monterrey Jack Cheese
12 oz can Evaporated Milk
1 cup whole milk
2 tbls flour
2 tbls oil (or butter)
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp white pepper (optional)
Inner Light by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Song Title: Jazz Comedy by bensound
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Queso Dip - Mexican-Style Warm Cheese Dip - Food Wishes
Learn how to make Queso Dip! This Mexican-style warm cheese dip is sure to score big at your next party, and while it’s not quite as easy as just opening a jar, it’s superior in ever other possible way. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy Queso Cheese Dip!
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3 Ingredient Queso Blanco Dip! Mexican Restaurant Style! with Chef Kristi
Ok, so this Queso Blanco Dip is seriously amazing! Only 3 ingredients, simple and delicious. You must try this recipe because I guarantee you will love it. And you will be the hit at any party!
Queso Blanco Dip
1 pound of White American
1 4oz can of green chilies
1/2 cup of milk (I use the can to measure the milk)
Place all ingredients in a pot and stir frequently until melted. If you want the dip thinner add more milk, if you want the dip thicker add less. It does set up as it cools so if it seems thin just let it cool a little and it might be the consistency you like.
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