HOMEMADE CHILE RECIPES

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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.

HOMEMADE HARISSA RECIPE - BON APPéTIT



Homemade Harissa Recipe - Bon Appétit image

This irresistibly smoky-spicy condiment lasts for a month and perks up everything from scrambled eggs to lamb chops.

Provided by Alon Shaya

Yield Makes about 1½ cups

Number Of Ingredients 12

15 dried chiles de árbol
2 dried guajillo chiles
1 dried ancho chile
1 tablespoon cumin seeds
1½ teaspoons coriander seeds
3 garlic cloves, smashed
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon tomato paste
1½ teaspoons hot smoked Spanish paprika
1 teaspoon kosher salt
¾ cup olive oil, divided

Steps:

  • Place árbol, guajillo, and ancho chiles in a large heatproof measuring glass. Pour boiling water over to submerge, cover with plastic wrap, and let sit until chiles are very pliable and cool enough to handle, 15–20 minutes. Drain; remove stems and seeds and discard (wear gloves for this part if you have them).
  • Toast cumin and coriander in a dry small skillet over medium-low heat, tossing constantly, until very fragrant, about 3 minutes. Transfer to a food processor, add garlic, and pulse until spices are broken up and garlic forms a paste. Add chiles and pulse until chiles form a coarse paste. Add lemon juice, vinegar, tomato paste, paprika, and salt and process until mostly smooth but mixture still has a little texture. With the motor running, stream in ½ cup oil. Process until oil is incorporated.
  • Transfer harissa to a bowl. Pour remaining ¼ cup oil over top.
  • Do Ahead: Harissa can be made 1 month ahead. Cover and chill.

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