TEX MEX QUESO DIP RECIPE RECIPES

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REAL DEAL TEX-MEX QUESO RECIPE | ALLRECIPES



Real Deal Tex-Mex Queso Recipe | Allrecipes image

This is a real Tex-Mex queso. It has been passed down for many years. If you are looking for restaurant-quality queso then you have found it. Serve queso dip with tortilla chips.

Provided by nocode101

Categories     Appetizers and Snacks    Dips and Spreads Recipes    Cheese Dips and Spreads Recipes

Total Time 50 minutes

Prep Time 35 minutes

Cook Time 15 minutes

Yield 18 servings

Number Of Ingredients 11

2 tablespoons butter
1 onion, diced
1 green bell pepper, seeded and diced
3 stalks celery, diced
3 jalapeno peppers, seeded and diced
3 green onions, diced
2 tablespoons all-purpose flour
1 pound Mexican-style processed cheese food (such as Mexican Velveeta®), cut into 1/2-inch cubes
1 (8 ounce) package pepper Jack cheese, cut into 1/2-inch cubes
1 cup whole milk
1 cup heavy whipping cream

Steps:

  • Melt butter in a saucepan over medium heat and add onion, green bell pepper, celery, jalapeno peppers, and green onions. Cook, stirring occasionally, until soft and slightly brown, about 5 minutes. Stir in flour until combined.
  • Reduce heat to low and add processed cheese food, pepper Jack cheese, milk, and heavy cream to the saucepan. Stir continuously until cheese is melted, about 10 minutes.

Nutrition Facts : Calories 209.7 calories, CarbohydrateContent 6.2 g, CholesterolContent 57.1 mg, FatContent 17 g, FiberContent 0.6 g, ProteinContent 9.4 g, SaturatedFatContent 10.5 g, SodiumContent 462.1 mg, SugarContent 2.9 g

TEX MEX QUESO | BAD MANNERS



Tex Mex Queso | Bad Manners image

Provided by Bad Manners

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 2 ½ cups of dip

Number Of Ingredients 16

1 tablespoon olive or safflower oil
1 shallot, chopped or ¼ cup chopped yellow onion
1 clove garlic, minced
2 starchy potatoes like russets, peeled and cubed (4 cups)
2 carrots, peeled and cubed (1 ½ cups)
2 cups veggie broth, divided
1 cup unsweetened almond milk
½ cup nutritional yeast
¼ cup olive or safflower oil
2 tablespoons lime juice
1 tablespoon Braggs or soy sauce
½ teaspoons salt
1 teaspoon chili powder
½ teaspoon cumin
1 ½ cups diced canned tomatoes
1 jalapeno, seeded and minced

Steps:

  • In a clean skillet warm the tablespoon of oil of the over a medium heat. Add the shallot and sauté until it looks kinda golden, 3-4 minutes. Add the garlic, potatoes, carrots, and first cup of broth to the pan, stir, then cover. Let that shit braise until the potatoes and carrots are soft, about 15 minutes. When the veggies are soft, let that cool for a sec while you toss the rest of the veggie broth, milk, nutritional yeast, oil, lime juice, braggs, salt, and spices into a blender. Add the softened veggies and all the liquids in the pan to the blender and run that shit until the sauce is all creamy, about 30 seconds. Taste and add more spices or lime juice if you think that shit is necessary. Stir in the tomatoes and jalapeno, DO NOT BLEND, taste and then serve that shit right away as a dip or go ahead and make some nachos. Toppings: chips, red onion, cilantro, jalapeno slices, salsa, guacamole, our Quinoa Taco Mix (TK3: Fast as F*ck) or 1 ½ cups cooked black beans

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