Best 4 Green Chile Queso Recipes
Indulge in the savory goodness of Green Chile Queso, a Tex-Mex delight that tantalizes taste buds with its creamy, spicy, and cheesy flavors. This versatile dip, originating from the vibrant culinary scene of the American Southwest, is a perfect companion for gatherings, parties, or simply as a comforting snack. With its distinct green hue and irresistible aroma, Green Chile Queso has become a beloved staple in many households and restaurants.
Our curated collection of recipes offers a range of Green Chile Queso variations, catering to diverse preferences and dietary needs. From the classic stovetop method to the convenience of a slow cooker or the ease of an oven-baked version, you'll find the perfect recipe to suit your cooking style and time constraints. Each recipe provides clear instructions, ensuring a smooth and successful culinary journey.
Whether you prefer a mild and creamy queso or a bold, spicy kick, our recipes allow you to customize the heat level to your liking. Experiment with different types of chiles, such as poblano, serrano, or jalapeño, to achieve your desired level of spiciness. Additionally, explore variations that incorporate unique ingredients like chorizo, roasted corn, or black beans, adding depth and texture to the dip.
Accompaniments play a crucial role in elevating the Green Chile Queso experience. Tortilla chips, crispy vegetables, or soft breadsticks serve as perfect vessels for scooping up the velvety queso. For an extra burst of flavor, try pairing it with fresh cilantro, diced tomatoes, or a dollop of sour cream.
With its creamy texture, tantalizing flavors, and customizable heat level, Green Chile Queso is a crowd-pleasing dish that will leave your guests craving more. Embark on this culinary adventure and discover the versatility and deliciousness of Green Chile Queso, a true Tex-Mex gem.
TORCHY'S TACOS GREEN CHILE QUESO
Love Torchy's queso? You have to give this a try! Don't worry that mine doesn't have green chile chunks like Torchy's, they're in there. I like mine blended into a creamy piece of heaven. It's delicious served warm with guacamole and tortilla chips! Perfect party size.
Provided by SWEETTREAT
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 41m
Yield 24
Number Of Ingredients 16
Steps:
- Heat oil in a skillet over medium-high heat; add onion and jalapenos. Cook, stirring frequently, until tender, about 5 minutes. Add garlic; cook for 1 minute more and remove from heat.
- Transfer jalapeno mixture to a blender. Add water, diced tomatoes, hot green chiles, mild green chiles, and cilantro. Cover and blend on high until mostly smooth.
- Pour blended mixture into a large pot over medium heat. Add processed cheese, chicken soup, cream cheese, hot sauce, cumin, and chili powder. Cook and stir until completely melted, 5 to 7 minutes. Stir in lime juice; reduce heat to low.
Nutrition Facts : Calories 199.8 calories, Carbohydrate 7.3 g, Cholesterol 42.6 mg, Fat 15.5 g, Fiber 0.6 g, Protein 8.7 g, SaturatedFat 8.3 g, Sodium 971.8 mg, Sugar 3.8 g
GREEN CHILE QUESO
Provided by Ree Drummond : Food Network
Categories appetizer
Time 30m
Yield 15 to 20 servings
Number Of Ingredients 6
Steps:
- Set a large skillet over medium heat and add the butter. Once melted, add the onions and cook until starting to soften, 2 to 3 minutes. Add the green chiles and chipotle peppers and cook for a minute. Add the cheese and let it melt. Add the enchilada sauce and give it all a stir. Transfer to a slow cooker to keep warm.
GREEN CHILE CHICKEN AND QUESO EMPANADAS
Provided by Tyler Florence
Categories main-dish
Time 3h10m
Yield 20 empanadas
Number Of Ingredients 17
Steps:
- Bring a pot of water to a boil; add the tomatillos, jalapeno, onion, and garlic. Simmer for 10 to 15 minutes until the tomatillos are soft. Drain and cool slightly. Combine the tomatillos, jalapeno, onion, garlic, cilantro, and lime juice in a blender. Add 1/4 cup of water and process to a coarse puree; season with a generous pinch of salt. You should have about 3 cups of this salsa verde.
- Combine the shredded chicken and queso fresco in a large mixing bowl. Pour in 1 1/2cups of the salsa verde and fold the ingredients together to moisten. Use as a filling for empanadas. Serve the remaining salsa verde on the side.
- In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
- Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
- Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
- Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.
GREEN CHILE QUESO
Steps:
- Heat the milk in a medium saucepan over medium heat. Reduce the heat to low and add the American cheese and Cheddar, stirring until melted. Stir in half of the green chiles and scallions. Transfer to a serving bowl and top with the remaining green chiles and scallions, as well as the Fresno peppers and cilantro. Serve immediately with tortilla chips.
Tips:
- Choose the right chiles: Poblano peppers are the most common type of chile used in green chile queso, but you can also use Anaheim or Hatch chiles. If you want a spicier queso, use a hotter variety of chile, such as a jalapeño or serrano pepper.
- Roast the chiles: Roasting the chiles brings out their flavor and makes them easier to peel. You can roast the chiles in a broiler, on a grill, or over an open flame. Just be sure to keep a close eye on them so they don't burn.
- Peel and seed the chiles: Once the chiles are roasted, let them cool slightly before peeling and seeding them. Wear gloves to protect your hands from the capsaicin in the chiles.
- Make a roux: A roux is a mixture of butter and flour that is used to thicken the queso. To make a roux, melt the butter in a saucepan over medium heat. Then, whisk in the flour and cook for 1-2 minutes, or until the mixture is golden brown.
- Add the milk and cheese: Slowly whisk the milk into the roux until the mixture is smooth. Then, add the cheese and stir until it is melted and combined.
- Season the queso: Season the queso to taste with salt, pepper, and cumin. You can also add other spices, such as garlic powder, onion powder, or chili powder.
- Serve the queso: Green chile queso is best served warm, with tortilla chips, vegetables, or bread.
Conclusion:
Green chile queso is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give green chile queso a try.
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