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.
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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.
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How to Make the VIRAL TikTok Smoked Queso Dip!!
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Torchy's Tacos Queso Recipe - A Green Chile Queso Dip from Texas - Sarah Penrod
Print the Full Recipe Here! ➡
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In the Southwest, there is a taco shop so famous that even the mention of it's name produces happiness! Torchy's Tacos -- but don't be fooled, the tacos are really good, but the green chile queso is complete BLISS! Just in time for HATCH GREEN CHILE SEASON... let me introduce you to the best little queso dip in Texas!
Since the Torchy's Queso recipe is the number one recipe on my blog, I thought I would share it with my favorite friends in the world... my Youtube Crew!
Make sure to follow the exact recipe on my website as I have tweaked this recipe since filming this video. (You can also find the recipe below.) Hope yall love it, and as always, THANK YOU so much for stopping by my channel!!
***THIS RECIPE HAS BEEN UPDATED! USE THE RECIPE LINKED AT THE TOP! - Hugs, Sarah and Crew
Torchy's Queso Recipe
Ingredients
4 T. butter
2-3 roma tomatoes
5 green new mexico chiles, also called anaheim
Verde Sauce:
4 large tomatillos
2 serrano peppers
4 cloves garlic - for roasting
1/2 t. kosher salt
Queso Base:
1 clove garlic, minced
2 c. half and half
1 pounds white American cheese, from the deli (not velveeta), cubed
1/2 c. sharp cheddar
1 T lemon juice
½ t. kosher salt
Additional water to thin when necessary
1 prepared recipe of torchy’s guacamole
Garnishes: Additional Valentina hot sauce, finely chopped cilantro, cotija cheese
Instructions
TO ROAST THE CHILES:
Turn your broiler on high and move the rack to the second rung from the top. On a baking sheet place the tomatoes, tomatillos, serranos, green chiles, and garlic cloves (garlic should still be in the clove).
When the broiler is hot, place the pan under and roast the veggies for about 8 min. The skin of the tomato should be soft and peeling off and the green chiles should have small charred areas.
Remove the roasted garlic from the pan and reserve. Flip the chiles and tomatoes and place them back under the broiler for an additional 6-8 minutes to char on the other side.
After the final side is well roasted remove the veggies from the broiler and place on a counter top to cool.
In a blender, place the tomatillos, serranos, garlic, and 1/2 t. kosher salt. Blend well and reserve.
To clean the chiles, remove the majority of the seeds and the tops of the chile under warm running water in your sink. You will be able to peel off the charred and wilted skin, keeping the green roasted flesh of the pepper. Dice this into small pieces, about ½ in x ½ in, place into a bowl and reserve.
Remove the roasted tomatoes to a cutting board. Remove the skin and discard. Chop the tomatoes very fine and reserve.
FOR THE QUESO:
In a heavy bottomed stock pot, melt the butter. Add the minced garlic and cook 30 seconds. Add the green chiles and chopped tomato, stirring well. Season with a pinch of salt.
Pour in the half and half and the cubes of American cheese. Stir to incorporate and bring to medium heat. Allow the American cheese to melt into the mixture. Add the sharp cheddar. When it melts in, add the verde sauce from the blender.
Cook as long as it takes to melt the cheese. (Reduce heat to prevent the bottom from scorching if necessary.)
When the cheese has melted, and you have a dish resembling queso, add in the lemon juice and salt.
At this point the queso looks done, but it takes at least 1-2 hours for the queso to start to pick up the flavor of the green chiles. I imagine in the store this queso is probably prepared 8-12 hours ahead of time to allow the green chile flavor to infuse into the cheese dip. If you have the time, this recipe is best enjoyed after an infusing period of time of at least 4 hours. It can be refrigerated and heated back up in a slow cooker. Just keep extra water or half and half around to thin it out. The Torchy’s version is a very loose queso.
TO SERVE:
In a serving bowl, scoop out a 2 oz. ball of Torchy’s guacamole. Ladle the hot queso over it. Shake 1 line of Valentina sauce over the queso. Top with shredded cotija and finely minced cilantro.
Serve hot with chips!
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Life Changing Queso Dip (Mexican Cheese Dip)
Code Cracked: Made with real cheese, this Queso is silky smooth when warm AND at room temp. Miracle!
Quick & Easy Queso Dip on the Flattop Griddle | Let’s Go!
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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.
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✦ 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
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