Best 2 Loaded Queso In A Tortilla Bowl Recipe By Tasty Recipes

**Indulge in a Flavorful Fiesta with Loaded Queso in a Tortilla Bowl: A Culinary Journey through Mexican Delights**

Loaded queso in a tortilla bowl is a delectable dish that combines the richness of melted cheese, the crunch of tortilla chips, and a symphony of flavorful toppings. This recipe elevates the classic queso dip to a whole new level, transforming it into a hearty and satisfying meal. Prepare to embark on a culinary adventure as we explore the tantalizing variations of this dish, each bursting with distinct flavors and textures. From the classic queso fundido to the spicy queso diablo, the possibilities are endless. With step-by-step instructions and a treasure trove of tips, this article will guide you through the process of creating this Mexican masterpiece in your own kitchen. So gather your ingredients, ignite your culinary passion, and let's dive into the world of loaded queso in a tortilla bowl!

Here are our top 2 tried and tested recipes!

LOADED QUESO IN A TORTILLA BOWL RECIPE BY TASTY

Loaded Queso In A Tortilla Bowl Recipe by Tasty image

Here's what you need: flour tortilla, olive oil, lime, cumin, paprika, garlic powder, chili powder, salt, flank steak, olive oil, butter, onion, jalapeñoes, garlic, flour, milk, cheddar cheese, guacamole, tomato, sour cream, fresh cilantro, tortilla chip

Provided by Rie McClenny

Categories Appetizers

Yield 8 servings

Number Of Ingredients 22

Ingredients

1 flour tortilla
¼ cup olive oil
1 lime, juiced
1 tablespoon cumin
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon salt
1 lb flank steak
1 tablespoon olive oil
2 tablespoons butter
½ onion, diced
2 jalapeñoes, seeded and diced
2 cloves garlic, minced
2 tablespoons flour
1 cup milk
4 cups cheddar cheese
guacamole, to serve
tomato, diced, to serve
sour cream, to serve
fresh cilantro, to serve
tortilla chip, to serve

Steps:

Preheat an oven to 400˚F (200˚C).
Place a flour tortilla over an oven-safe bowl. Place another oven-safe bowl over it. Bake for 15 minutes. Remove the bowls and set the tortilla bowl aside.
In a shallow container, place olive oil, lime juice, cumin, paprika, garlic powder chili powder and salt. Mix well.
Place the flank steak in the spice mixture, rubbing until fully coated. Marinate for 1 hour in the refrigerator.
Heat a cast iron pan or stainless steel pan over high heat. Coat with olive oil and Add the steak and sear for 6-8 minutes.
Rest the meat for 5 minutes. Cut them into a bite size. Set aside.
In a medium size saucepan, melt the butter. Add the onion and cook until translucent, about 4-5 minutes.
Add the jalapeños and cook for 3 minutes. Add garlic and cook for 1 minute.
Sprinkle in the flour, and cook for 3 minutes, stirring constantly. Add milk and cook until the mixture has thickened, about 3-4 minutes.
Add the cheddar cheese ½ cup (50 g) at a time. Stir constantly until the cheese is completely melted.
On a flat plate, spread tortilla chips. Place the tortilla bowl on top. Pour in the queso and top with chopped steak, chopped tomatoes, guacamole, sour cream and cilantro.
Enjoy!

Nutrition Facts : Calories 588 calories, Carbohydrate 11 grams, Fat 42 grams, Fiber 1 gram, Protein 40 grams, Sugar 2 grams

TORTILLA BOWL SOUTHWESTERN SALAD RECIPE BY TASTY

Tortilla Bowl Southwestern Salad Recipe by Tasty image

Here's what you need: vegetable oil, large flour tortillas, romaine lettuce hearts, tomatoes, red onion, avocados, corn, black beans, olive oil, lime juice, garlic, cumin, red pepper flakes, fresh cilantro, salt, pepper

Provided by Gwenaelle Le Cochennec

Categories Lunch

Yield 4 servings

Number Of Ingredients 16

Ingredients

4 teaspoons vegetable oil
4 large flour tortillas
2 romaine lettuce hearts
2 tomatoes
½ red onion
2 avocados
1 cup corn, canned, rinsed and drained
1 cup black beans, canned, rinsed and drained
¼ cup olive oil
¼ cup lime juice
1 clove garlic, minced
⅛ teaspoon cumin
½ teaspoon red pepper flakes
3 tablespoons fresh cilantro, chopped
½ teaspoon salt
½ teaspoon pepper

Steps:

Preheat the oven to 350°F (180°C).
Pour the vegetable oil (1 teaspoon per bowl) into medium (1.2 quart) oven-proof bowls and rub around to coat the surface. Press each tortilla into a greased bowl.
Bake for about 10 minutes, until golden brown. Let the tortilla bowls cool.
Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and place in a large salad bowl.
Dice the tomatoes and add them to the bowl with the romaine.
Dice the onion and add it to the salad.
Cut the avocados in half, remove the pits, and dice. Add to the salad.
Add the corn and black beans.
In a small bowl or liquid measuring cup, combine the olive oil, lime juice, garlic, cumin, red pepper flakes, cilantro, salt, and pepper. Mix well.
Pour the dressing over the salad and toss well.
Fill each tortilla bowl with the salad.
Enjoy!

Nutrition Facts : Calories 530 calories, Carbohydrate 54 grams, Fat 32 grams, Fiber 13 grams, Protein 10 grams, Sugar 6 grams

Tips:

For the best results, use fresh ingredients whenever possible.
Be sure to shred the cheese finely so that it melts evenly.
If you don't have a tortilla bowl, you can use a regular bowl and just serve the queso dip with tortilla chips on the side.
Top the queso with your favorite toppings, such as salsa, guacamole, pico de gallo, or sour cream.
Serve the queso immediately while it's still hot and bubbly.

Conclusion:

Loaded Queso in a Tortilla Bowl is a delicious and easy-to-make appetizer or snack that is perfect for any occasion. It's cheesy, flavorful, and sure to be a hit with everyone who tries it. So next time you're looking for something to serve at your next party or gathering, give this recipe a try. You won't be disappointed!