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Con Queso recipes?
84Bravo1
Member Posts: 10,461 ✭✭
[:D]
Weigh in. What is your best Con Queso recipe.
He Dog, gunnut505, etc etc.
Velveeta and Rotelle Habanero mix works for me. Add a can of Old El Paso green Chili's.
Of course dusting it with gunnut 505's green chili dust, and red Chipotle dust would set it off.
FCD, what is your recipe? [}:)]
Weigh in. What is your best Con Queso recipe.
He Dog, gunnut505, etc etc.
Velveeta and Rotelle Habanero mix works for me. Add a can of Old El Paso green Chili's.
Of course dusting it with gunnut 505's green chili dust, and red Chipotle dust would set it off.
FCD, what is your recipe? [}:)]
Comments
1.
3 tablespoons unsalted butter
1 small yellow onion, diced (about 3/4 cup)
1 large jalape?o pepper, finely diced (see note)
4 cloves garlic, minced or pressed through a garlic press
3 tablespoons all purpose flour
2 cups half & half
4 ounces (about 1 cup) grated sharp Cheddar cheese
4 ounces (about 1 cup) grated Pepper Jack cheese
1/4 teaspoon cumin
Heaping 1/4 teaspoon salt
2 tablespoons finely diced tomatoes (use only the flesh, no seeds or juice)
1/4 teaspoon crushed red pepper flakes, optional for more heat
Fresh chopped cilantro, optional for garnish
Instructions
Melt the butter in a medium saucepan over medium heat. Add the onions and jalape?os and cook, stirring frequently, until the onions are soft and translucent, about 5 minutes. Add the garlic and cook 30 seconds more. Add the flour and cook, stirring constantly, for about 1 minute.
Add the half & half to the pot and whisk until the flour dissolves. Bring to a simmer and cook until thickened, a few minutes. Turn the heat down to low and gradually add the grated cheese, whisking and letting it melt as you go, until all of the cheese is incorporated. Add the cumin, salt and tomatoes. Taste and adjust seasoning if necessary; for more heat, add the optional red pepper flakes. (If the dip seems too thick, you can thin it out with a bit more half & half or some milk.) Transfer to bowl and serve hot with tortilla chips. If the dip cools while you're serving it, you can reheat it in the microwave; just stop and stir at short intervals so it reheats evenly.
2. You will have to go the site for this one. The only difference is I do 1/2 Velveeta and 1/2 Mexican melting cheese. This stuff is like a meal instead of a dip.
http://thepioneerwoman.com/cooking/chile_con_queso/
Here are 2 I have made and turned out really good:
1.
3 tablespoons unsalted butter
1 small yellow onion, diced (about 3/4 cup)
1 large jalape?o pepper, finely diced (see note)
4 cloves garlic, minced or pressed through a garlic press
3 tablespoons all purpose flour
2 cups half & half
4 ounces (about 1 cup) grated sharp Cheddar cheese
4 ounces (about 1 cup) grated Pepper Jack cheese
1/4 teaspoon cumin
Heaping 1/4 teaspoon salt
2 tablespoons finely diced tomatoes (use only the flesh, no seeds or juice)
1/4 teaspoon crushed red pepper flakes, optional for more heat
Fresh chopped cilantro, optional for garnish
Instructions
Melt the butter in a medium saucepan over medium heat. Add the onions and jalape?os and cook, stirring frequently, until the onions are soft and translucent, about 5 minutes. Add the garlic and cook 30 seconds more. Add the flour and cook, stirring constantly, for about 1 minute.
Add the half & half to the pot and whisk until the flour dissolves. Bring to a simmer and cook until thickened, a few minutes. Turn the heat down to low and gradually add the grated cheese, whisking and letting it melt as you go, until all of the cheese is incorporated. Add the cumin, salt and tomatoes. Taste and adjust seasoning if necessary; for more heat, add the optional red pepper flakes. (If the dip seems too thick, you can thin it out with a bit more half & half or some milk.) Transfer to bowl and serve hot with tortilla chips. If the dip cools while you're serving it, you can reheat it in the microwave; just stop and stir at short intervals so it reheats evenly.
2. You will have to go the site for this one. The only difference is I do 1/2 Velveeta and 1/2 Mexican melting cheese. This stuff is like a meal instead of a dip.
http://thepioneerwoman.com/cooking/chile_con_queso/
Dayum...........never expected that.
Thanks Sam06, I'm stealing that, and adding it to my recipe files.
Sounds excellent.
The old Velveeta in a bowl with Rotel poured on top is not bad and its fast.
That recipe has a really silkyness to it.
Thanks.
Good stuff.
a what???
Try and keep up Joe. [:D][:0][B)][}:)]
is it like a big 'ol hamburger??
a what?? [}:)]
[:D]
Weigh in. What is your best Con Queso recipe.
He Dog, gunnut505, etc etc.
Velveeta and Rotelle Habanero mix works for me. Add a can of Old El Paso green Chili's.
Of course dusting it with gunnut 505's green chili dust, and red Chipotle dust would set it off.
FCD, what is your recipe? [}:)]
You're turning into a perfect little June Cleaver, Donna Reed,housewife aren't you? Want me to send you a Glock apron??? I have some Stoffers coupons.[:)][}:)][:)][}:)] quote:Originally posted by 84Bravo1
[:D]
Weigh in. What is your best Con Queso recipe.
He Dog, gunnut505, etc etc.
Velveeta and Rotelle Habanero mix works for me. Add a can of Old El Paso green Chili's.
Of course dusting it with gunnut 505's green chili dust, and red Chipotle dust would set it off.
FCD, what is your recipe? [}:)]
Yes, I'd like the Glock apron!!
I will pass on your Stoffers coupons.
Its good but like I said it takes a little work to make.
The old Velveeta in a bowl with Rotel poured on top is not bad and its fast.
That recipe has a really silkyness to it.