QUICK QUESO RECIPE RECIPES

Name: Christmas Queso
Cook time: 15 min
Total time: 15 min
Yield: 24 servings
Ingredients: 2 pounds queso blanco-style processed cheese, such as Velveeta Queso Blanco, cut in 1/2-inch cubes; 2 cans diced tomatoes and green chiles, such as Rotel; 1 jar diced pimientosu00A0; 2 jalapenos, seeded and chopped finelyu00A0; Tortilla chips, for serving

CHRISTMAS QUESO RECIPE | REE DRUMMOND | FOOD NETWORK

Christmas Queso Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories appetizer

Total Time 15 minutes

Cook Time 15 minutes

Yield 24 servings

Number Of Ingredients 5

Ingredients

2 pounds queso blanco-style processed cheese, such as Velveeta Queso Blanco, cut in 1/2-inch cubes
2 cans diced tomatoes and green chiles, such as Rotel
1 jar diced pimientos
2 jalapenos, seeded and chopped finely
Tortilla chips, for serving

Steps:

Add the cheese to a saucepan and melt over medium heat. Add the diced tomatoes and chiles, pimientos and jalapenos and mix. Pour into a chafing dish to keep warm.
Serve with tortilla chips.

QUESO BLANCO RECIPE | REE DRUMMOND | FOOD NETWORK

Queso Blanco Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories appetizer

Total Time 1 hours 10 minutes

Cook Time 50 minutes

Yield 48 servings

Number Of Ingredients 14

Ingredients

12 fresh poblano chiles
4 tablespoons salted butter
4 onions, diced
4 jalapenos, minced
2 cloves garlic, grated
4 cups milk
4 cups heavy cream
1 tablespoon chili powder
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
4 pounds queso blanco-style processed cheese, such as Velveeta Queso Blanco, cut into large cubes
8 cups grated sharp Cheddar
8 cups grated Monterey Jack cheese
Four 14.5-ounce cans petite-diced tomatoes

Steps:

Roast the poblano chiles individually over the flame of your stovetop, using metal tongs to hold them, until the skins are totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) Place the blackened chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes.
Use a knife to scrape off most of the blackened skins. Slice the chiles in half lengthwise, scrape out the seeds and membranes and chop into small dice.
Add the butter to a very large pot and saute the onions, jalapenos and garlic over medium heat. Add the milk, cream, chili powder and some salt and pepper and heat. Add the processed cheese and stir to melt. Then add the Cheddar, Monterey Jack, tomatoes and diced poblanos. Slowly melt and keep warm.

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