I've added other favorite Texas Dips.
Chile con queso, often described in North America simply as queso, is an appetizer or side dish of melted cheese and chili peppers. It's typically served in Tex-Mex restaurants as a dipping sauce for Tortilla Chips.
As Texans, we eat a lot of Queso. We all have our favorite recipes. It's almost like a staple food for us at parties and family gatherings.
I've spent a great deal of time traveling in Mexico. Texans eat a lot of Mexican and Tex - Mex food. One of my favorite recipes in Mexico is Queso Fundido.
I recently purchased a cast aluminum Molcajete, handmade by our local blacksmith.
You heat the Molcajete in the oven, place it an iron serving dish and make the Queso at the table, in the Molcajete. It's quite an impressive table side service.
This is an original recipe from 2009.
1/2 C dried wild mushrooms
1 large jalapeño, seeded , diced
1 medium onion, diced
1 large tomato, seeded and diced
2 TBS vegetable oil for frying
3 TBS Shiner Bock Beer ( it's a Texas Beer)
8 oz. shredded Monterey Jack Cheese ( at least 2 C)
1 dozen warm tortillas, corn or flour or tortilla chips
Rehydrate the mushrooms in a bowl.
Cover them with boiling water and use a plate to weigh them down.
Allow to sit in the water until softened.
Drain well and chop into 1/4" pieces.
Heat oil in a cast iron skillet over medium high heat.
Add dices jalapeño , onion, tomato and mushrooms.
Cook, stirring constantly until the mushrooms are cooked, the onions are softened and begin to brown (about 7 - 8 minutes).
Add Beer and stir until the liquid evaporates and the mixture is once again dry looking.
Reduce heat , sprinkle cheese evenly over the mixture and stir slowly and constantly until melted.
Too long on the heat and the cheese will become tough, oily and stringy.
Immediately transfer it into a warm serving dish or a fondu pot with a tea light.
Serve with tortilla chips or tortillas.
Enjoy
Peace in the Kitchen!
This recipe is an adaptation of Chili con Queso that was shared with me by my niece, Heather. Thanks Heather.
Heather's Chili Con Queso:
1 - 32 oz. block of Velveeta Cheese , cubed
1 - 8 oz. package of Cream Cheese, cubed
1 - 10 oz. can of Rotel Tomatoes
1 - 10.75 oz can of Cream of Mushroom Soup
2 - 4 oz. cans of Diced Green Chiles
1 pound of Ground Beef or Sausage or a combination of both. ( I use a vegetarian Ground Beef and Soyrizo)
Brown the Beef or Sausage in a skillet on medium heat and set aside.
Place the Velveeta and Cream Cheese in the Crock Pot.
Add the Rotel Tomatoes and Cream of Mushroom Soup.
Stir well.
Heat on low for 30 minutes.
Add meat , stir to combine and continue cooking for 30 minutes.
Stirring occasionally.
Serve with Tortilla Chips or Flour Tortillas.
Enjoy!
Peace in the Kitchen!
Christmas 2012!
I'm paying homage to some of my favorite people.
Dan Dan was Taylor Mosher's Grandmother, she was one of my favorite people in the world!
This recipe has a Texas history, too complicated to blog about, but it's a family story!
This recipe was a family staple whenever we visited Dan Dan!
You can tell it's a family recipe by the way it's written.
It's absolutely one of my Best of the Best recipes.
Here it is in it's original format!
Saute an onion in 2 TBS oil.
Add 1/4 C. water, a couple of cloves, minced garlic, 1 large can of diced green chiles.
Cook 1 minute to soften the garlic & chiles.
Add a couple of small chopped tomatoes.
Grate a package of Jack Cheese.
Melt it into the mixture, stirring constantly.
Just before serving, add a little canned milk, don't boil!
Serve with your favorite Tortilla Chips.
Enjoy!
Peace in the Kitchen!
Texans eat a lot of Queso and there are many variations.
Some variations include hamburger , onion, cilantro, salsa, butter, garlic, oil, chives
and the list goes on.
We all have our preferences and mine is to keep it simple and cheesy and Hatch Chile spicy!
Here's my Best of the Best Queso!
2 C grated Queso Quesadilla Cheese
1 C grated Sharp Cheddar Cheese
1/2 C Sour Cream
2 Roma Tomatos, seeded and diced
4 Hatch Chiles, roasted, peeled and diced ( or 3 cans of Diced Green Chiles, drained)
1 TBS Adobo Seasoning
Place the two cheeses and the sour cream in a saucepan on low heat until melted and well incorporated.
Add remaining ingredients and continue stirring.
Remove from heat and transfer to a serving bowl
Serve with Tortilla Chips
Yields about 4 cups.
Enjoy!
Peace in the Kitchen!
Just another Queso Dip , just another recipe that we can't get enough of in Texas. We all have a great recipe collection of Queso dips. I just like the fact that it doesn't have Velveeta in it! I've created many dip recipes and this "white" Queso is one of my favorites.
Texas Queso Blanco:
8 oz. Pepper Jack Cheese, grated
4 oz. Queso Quesadilla Cheese
2 Jalapenos , seeded and diced
1/2 C diced onion
1 TBS fresh chopped Cilantro
1 Roma tomato, seeded and diced
1/8 tsp cayenne pepper
2 dashes of Tabasco Sauce
Preheat oven to 400 degrees
In a bowl:
Mix all ingredients together and pour into a 2 quart casserole.
Bake 10 - 12 minutes.
Serve with Tortilla Chips.
Enjoy!
Peace in the Kitchen!
Chile con Queso (Spanish for "chile with cheese"), often described in North America simply as Queso, is an appetizer or side dish of melted cheese and chili peppers, typically served in Tex-Mex restaurants as a dipping sauce for nachos.
I saw this recipe on a recent episode of The Pioneer Woman.
I simply re posted the original recipe.
We love Queso in Texas and everyone has their own family favorite recipes.
I liked the looks of this one for the holidays.
Christmas Queso:
2 pounds queso blanco-style processed cheese, such as Velveeta Queso Blanco, cut in 1/2-inch cubes
2 cans Rotel (tomatoes with diced green chiles)
1 jar diced pimientos
2 jalapenos, seeded and chopped finely
Tortilla chips, for serving
Directions
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.
Disfrute!
Paz en la cocina!
Texans can never have enough bean dip.
It's a basic appetizer at any family gathering, sporting event, party, and the list goes on.
I've written and posted several original dip recipes on the blog.
Just when you think you have enough, another one sounds better.
I was reminded of this one when I read another food blog.
I've always had this recipe but, I assumed that it was too simple and too well known.
I realized that I have many readers that may not be familiar with it.
When it comes to naming a dish that I've made for years..... I simply begin with Tex - Mex!
Tex - Mex Bean Dip:
1 package of Cream Cheese (8 oz.), softened
1 C of Sour Cream
2 cans of Vegetarian Refried Beans ( Amy's, Rosarita and El Paso all make them). Others can use any other kind of Refried Beans. Most of them are made with lard.
2 cans of Diced Green Chiles, un drained
2 TBS Adobo Seasoning
4 C of Shredded Queso Quesadilla Cheese. ( a white Mexican cheese that melts really well) if you can't find it, use a Monterey Jack or Pepper Jack. During Hatch Chile Season, I use Hatch Jack Cheese.
Spray a 9" X 13" casserole dish with a non stick vegetable spray
In a large bowl, combine:
Cream Cheese
Sour Cream
Beans
Green Chiles
Adobo Seasoning
Pour this mixture in the Casserole Dish
Sprinkle the top with the Shredded Cheese
Bake at 350 degrees for 30 minutes.
We serve this with really good Tortilla Chips!!!
There's usually a bowl of Guacamole on the table too!
Enjoy!
Peace in the Kitchen!
I have 3 versions of this Best of the Best Dip!
The Original Recipe ( I entered this in the 2001 Hellman's Mayonnaise Picnic Recipe Contest)
The Creamy Version
Hatch Chile Version
Tex - Mex Corn Dip / Original Recipe:
350 degree oven
Bake in a 1.6 liter casserole, a 2 quart casserole or a 10" cast iron skillet.
Optional, add 1 - 10 oz. can of Ro-Tel tomatoes.
2 - 15.25 oz. cans of Mexi Corn, drained.
2 - 4 oz. cans of green chiles, drained.
2 C Shredded Monterey Jack Cheese.
1 C Grated Parmesan Cheese.
1 C Mayonnaise.
Mix all ingredients together .
Bake 1 hour, uncovered.
Enjoy!
Peace in the Kitchen!
Tex - Mex Corn Dip / Creamy Version:
350 degree oven
Bake in a 1.6 liter casserole, a 2 quart casserole or a 10" cast iron skillet.
1- 15.25 oz can of creamed corn
2 - 11oz. cans of Mexi- Corn, drained.
1 - 4 oz. can of green chiles, not drained
1 C mayonnaise.
2 C Shredded Cheddar Cheese
1 C grated Parmesan Cheese.
Mix all ingredients together.
Bake 1 hour, uncovered.
Enjoy!
Peace in the Kitchen!
Tex - Mex Corn Dip Hatch Chile Version:
350 degree oven.
Bake in a 1.6 liter casserole , a 2 quart casserole or a 10" cast iron skillet.
1 - 15.25 oz. can of Creamed Corn.
2 - 11 oz. cans of White Shoe-peg Corn, drained.
3 Hatch Chiles, seeded,finely chopped. ( about 1 1/4C)
1 C Mayonnaise.
1 C Grated Parmesan Cheese.
2 C Grated Hatch Jack Cheese.
Mix all ingredients together.
Bake 1 hour, uncovered.
Enjoy!
Peace in the Kitchen!
I had no idea what to call this dip.
I've already posted my Best of the Best recipes for Tex-Mex Corn Dip in three different versions.
I just entered this recipe in a Chile Pepper Contest and I had to come up with a legitimate name.
I decided to call it Tex - Mex Chipotle Pepper Dip.
This note is an update to the original post!
When you live in Texas, you soon discover that everyone has their favorite version of a "Dip".
I started out borrowing a recipe from someone else and when I finished, I realized that it didn't have much in common with the original one. This is vegetarian, the other wasn't. This has Cheddar Cheese, the other one didn't. This has Green Onions, the other one didn't....... and the list goes on.
So here's my newest Texas Dip to be served with Tortilla Chips!
Or as I've said about the Tex-Mex Corn Dips that I make, you can just take a spoon and start eating it out of the bowl....... it's so good!
This is a Texas Big Recipe, enough for a party.You could easily cut this in half.
I attended an event last week and I took this dip. It was very popular. It's quite spicy, but everyone loved it.
1 (10oz.) can of Ro-Tel Tomatoes with Green Chiles, undrained
1 C Mayonnaise
1/4 C Chipotle Peppers packed in Adobo Sauce ( Goya or La Costena) or whatever you have!
I used La Costena. The heat or kick comes from these Chiles. I used about 4. If you're not used to the spice, start with 1 or 2 and then adjust to your taste. Remember, We're in Texas, we like a KICK!
2 (8oz.) packages of Cream Cheese, cut into small pieces
1 (15oz.) can of Refried Beans (Rosarita or El Paso Vegetarian)
1 (15oz.) can of Corn, drained
4 Green Onions, chopped, I just use the bundle from the market..... I think it has 6
8 oz. package of Shredded Sharp Cheddar Cheese
In a food processor, combine the Chipotle Pepper and the Mayonnaise, process well and set aside ( this is where the heat comes from) Check it for taste. You can always add more, but you can't take it away.
In a saucepan over medium heat, combine the Tomatoes and Cream Cheese and cook until the Cream Cheese is completely melted
Add the Mayonnaise mixture and combine well
Remove from heat, transfer to a large mixing bowl
Stir in:
Beans
Corn
Cheese
Pour this into a casserole dish , I think mine was about 3 quarts. I know that a 1.6 ltr. is too small
Bake at 350 degrees for 30 minutes
Serve with Tortilla Chips
Enjoy!
Peace in the Kitchen!
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