CON QUESO DIP RECIPE RECIPES

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BOB ARMSTRONG CHILE CON QUESO RECIPE | BON APPéTIT



Bob Armstrong Chile con Queso Recipe | Bon Appétit image

A legendary layered dip from Matt’s El Rancho in Austin, Texas, of taco meat, queso, guacamole, sour cream, and pico de gallo.

Provided by Rick Martinez

Yield 8 servings

Number Of Ingredients 21

1 tablespoon vegetable oil
1 pound ground beef chuck (20% fat)
½ medium onion, chopped
½ green bell pepper, chopped
2 garlic cloves, grated
Kosher salt, freshly ground pepper
1½ teaspoons ground cumin
1 teaspoon chili powder
1 cup chicken stock or low-sodium chicken broth
3 tablespoons unsalted butter
½ medium onion, finely chopped
1 large poblano chile, chopped
3 jalapeños, finely chopped
2 garlic cloves, grated
2 medium tomatoes, chopped
Kosher salt
2 tablespoons all-purpose flour
1½ cups (or more) milk
½ pound Monterey Jack cheese, grated
½ pound young medium or sharp cheddar cheese, grated
Pico de Gallo, Guacamole, sour cream, chopped chives, chopped cilantro, and corn chips (for serving)

Steps:

  • Heat oil in a large skillet over high. Cook beef, breaking up with a spoon, until browned on all sides but not completely cooked through, 6–8 minutes. Transfer to a medium bowl, leaving as much fat in pan as possible.
  • Reduce heat to medium and cook onion, bell pepper, and garlic, stirring, until tender but not browned, 6–8 minutes; season with salt and pepper. Add cumin and chili powder and cook, stirring, until fragrant, about 1 minute. Add chicken stock and reserved beef along with any accumulated juices to pan. Bring to a simmer and cook, stirring and scraping up any brown bits from the skillet, until liquid is evaporated, 8–10 minutes; season with salt and pepper. Transfer to a medium bowl, cover, let sit until ready to use.
  • Do Ahead: Picadillo can be made 1 day ahead. Cover and chill. Reheat before assembling.
  • Melt butter in a medium saucepan over medium heat. Cook onion, chile, jalapeños, and garlic, stirring, until tender but not browned, 8–10 minutes. Add tomatoes, season with salt, and continue to cook until juices have evaporated, about 6 minutes. Stir in flour and cook until incorporated, about 1 minute. Whisk in milk and continue to cook until mixture comes to a boil and thickens, about 4 minutes. Reduce heat to low, gradually add both cheeses, and cook, stirring constantly, until cheese is completely melted and queso is smooth. If it seems too thick, stir in a little more milk.
  • Spread warm picadillo in a 2-qt. baking dish. Pour hot queso over meat. Top with a generous scoop each of pico de gallo, guacamole, and sour cream. Sprinkle with chives and cilantro. Serve hot dip with chips.
  • Do Ahead: Queso can be made 1 day ahead. Cover and chill. Reheat before assembling.

CHILE CON QUESO RECIPE | HOW TO MAKE QUESO RECIPE | REE ...



Chile Con Queso Recipe | How to Make Queso Recipe | Ree ... image

Provided by Ree Drummond : Food Network

Categories     appetizer

Total Time 40 minutes

Cook Time 40 minutes

Yield 15 servings

Number Of Ingredients 7

One 1-pound package refrigerated hot breakfast sausage
1 onion, diced 
One 2-pound block processed cheese, such as Velveeta 
One 10-ounce can diced tomatoes and green chiles 
2 cans chopped green chiles 
1 jalapeno, diced 
Chips, for serving 

Steps:

  • Brown the sausage and onion in a large nonstick skillet, breaking the sausage up as you go. Once browned, drain off some of the fat.
  • Chop the cheese block into cubes and add along with the diced tomatoes and green chiles and chopped green chiles, juice and all.
  • Cook over a low heat until it all starts coming together. Then stir in the diced jalapeno. Serve with chips.

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