ONE TACO AUSTIN RECIPES
AUSTIN DINER-STYLE QUESO | SOUTHERN LIVING
We have all done it. We stop in at our favorite Mexican restaurant for a meal and, while waiting for the entrée, we fill up on hot, salty tortilla chips and rich and creamy queso. It’s time to learn to make this dip at home, whether you serve it to football enthusiasts at a game day party or let the family dig in on Taco Tuesday. Cheese is, obviously, one of the keys to making a good queso. You can use many different types of cheeses (but please don’t ever use the American cheese sandwich slices), but American and brick processed cheese, such as Velveeta, are the most popular because they easily melt to a liquid state. You can add canned green chiles for flavor and heat but try roasted or raw fresh jalapeños to add brightness. Reheat leftover queso and drizzle over a pan of nachos or a bowl of chili.
Provided by Lisa Fain
Categories Dips
Total Time 25 minutes
Yield Serves 8
Number Of Ingredients 13
Steps:
- Melt butter in a medium saucepan over medium-low. Add onion and jalapeños. Cook, stirring occasionally, until softened, about 5 minutes. Add green chiles and garlic. Cook, stirring occasionally, 30 seconds.
- Whisk together milk, 1 cup water, and cornstarch in a bowl until well combined. Add to chile mixture in saucepan. Bring to a simmer over medium-low, stirring constantly. Continue cooking, stirring constantly, until mixture thickens, 5 to 7 minutes. Add cheese; reduce heat to low, and cook, stirring occasionally, until cheese is melted, about 2 minutes. Stir in cilantro, cumin, salt, and cayenne. (Add additional seasoning, if desired.)
- Transfer queso to a serving bowl, small slow cooker, or chafing dish set over a flame. Sprinkle with cilantro. Serve queso warm with tortilla chips, guacamole, and pico de gallo.
AUSTIN DINER-STYLE QUESO | SOUTHERN LIVING
We have all done it. We stop in at our favorite Mexican restaurant for a meal and, while waiting for the entrée, we fill up on hot, salty tortilla chips and rich and creamy queso. It’s time to learn to make this dip at home, whether you serve it to football enthusiasts at a game day party or let the family dig in on Taco Tuesday. Cheese is, obviously, one of the keys to making a good queso. You can use many different types of cheeses (but please don’t ever use the American cheese sandwich slices), but American and brick processed cheese, such as Velveeta, are the most popular because they easily melt to a liquid state. You can add canned green chiles for flavor and heat but try roasted or raw fresh jalapeños to add brightness. Reheat leftover queso and drizzle over a pan of nachos or a bowl of chili.
Provided by Lisa Fain
Categories Dips
Total Time 25 minutes
Yield Serves 8
Number Of Ingredients 13
Steps:
- Melt butter in a medium saucepan over medium-low. Add onion and jalapeños. Cook, stirring occasionally, until softened, about 5 minutes. Add green chiles and garlic. Cook, stirring occasionally, 30 seconds.
- Whisk together milk, 1 cup water, and cornstarch in a bowl until well combined. Add to chile mixture in saucepan. Bring to a simmer over medium-low, stirring constantly. Continue cooking, stirring constantly, until mixture thickens, 5 to 7 minutes. Add cheese; reduce heat to low, and cook, stirring occasionally, until cheese is melted, about 2 minutes. Stir in cilantro, cumin, salt, and cayenne. (Add additional seasoning, if desired.)
- Transfer queso to a serving bowl, small slow cooker, or chafing dish set over a flame. Sprinkle with cilantro. Serve queso warm with tortilla chips, guacamole, and pico de gallo.
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- Spread each tortilla with some reserved sauce; top with cauliflower. Garnish with onion, avocado, radishes, and cilantro. Serve with lime wedges for squeezing over.
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AUSTIN DINER-STYLE QUESO | SOUTHERN LIVING
We have all done it. We stop in at our favorite Mexican restaurant for a meal and, while waiting for the entrée, we fill up on hot, salty tortilla chips and rich and creamy queso. It’s time to learn to make this dip at home, whether you serve it to football enthusiasts at a game day party or let the family dig in on Taco Tuesday. Cheese is, obviously, one of the keys to making a good queso. You can use many different types of cheeses (but please don’t ever use the American cheese sandwich slices), but American and brick processed cheese, such as Velveeta, are the most popular because they easily melt to a liquid state. You can add canned green chiles for flavor and heat but try roasted or raw fresh jalapeños to add brightness. Reheat leftover queso and drizzle over a pan of nachos or a bowl of chili.
From southernliving.com
Reviews 4
Total Time 25 minutes
Category Dips
From southernliving.com
Reviews 4
Total Time 25 minutes
Category Dips
- Transfer queso to a serving bowl, small slow cooker, or chafing dish set over a flame. Sprinkle with cilantro. Serve queso warm with tortilla chips, guacamole, and pico de gallo.
See details
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