Best Chile Con Queso Emeril Recipes
CHILE CON QUESO ( EMERIL )
This is Emeril's recipe to stir in his chili. We love it for dipping warm tortilla chips too! I've changed a few things to make it more dipping friendly.
Provided by KathyP53
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Roast peppers by placing them on open gas flame, turning frequently with tongs until all sides are charredblack, about 7-10 minutes. Can also roast peppers under broiler or on the grill. Place blackened peppers in a plasic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel peppers, split in half lengthwise, and discard all seeds and stems. FInely chop and set aside.
- In large pot, heat oil over medium heat. Add onions and cayenne and cook, stirring, until very soft, about 6 minutes. Add flour and stir until thickened, 1-2 minutes. Add tomatoes and chopped chilies. Cook for 1 minute. SLowly add cream and stir until thick, 3-4 minutes. Add cheeses and cook, stirring, until melted and smooth.
- Remove from heat, adjust seasonings to taste and pour into fondue or warming dish. Serve with tortilla chips.
Nutrition Facts : Calories 491.9, Fat 36.7, SaturatedFat 19.2, Cholesterol 95.6, Sodium 338.1, Carbohydrate 27, Fiber 9, Sugar 2.3, Protein 19
CHILE CON QUESO (WHITE CHEESE)
This is another South Texas favorite!! Serve with tortilla chips and ice cold beer (or margarita)!!
Provided by babygirl65
Categories Cheese
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Heat ingredients over low heat, stirring constantly until the cheese is melted.
- Serve warm.
- *Asadero cheese is a white mexican cheese and is made by Cacique.
CHILI CON QUESO
Years ago, my husband invented this gooey cheese dip. I may be biased, but I have to say it's excellent. If you like heat, rev it up with finely chopped jalapenos. -Patricia Leinheiser, Albuquerque, New Mexico
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 24 servings (2 tablespoons each).
Number Of Ingredients 10
Steps:
- In a saucepan, heat butter over medium-high heat; saute onion and garlic until tender. Add chilies; cook and stir 5 minutes. In a small bowl, mix cornstarch and milk until smooth; stir into onion mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes., Reduce heat to low; gradually stir in cheeses, adding in small amounts and allowing cheese to melt between additions. Serve warm with chips. If desired, top with tomato and jalapeno.
Nutrition Facts : Calories 95 calories, Fat 7g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 155mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
EMERIL'S CON QUESO
Make and share this Emeril's Con Queso recipe from Food.com.
Provided by Charmie777
Categories Cheese
Time 30m
Yield 3 cups, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a medium saucepan over medium high heat until hot, about 1 minute.
- Add onion and Emeril's and cook, stirring, until soft, about 5 minutes.
- Stir in the tomato, if using, and garlic and cook, stirring, for another 2 minutes.
- Reduce the heat to medium-low and add the cheeses and chiles.
- Cook, stirring constantly, until the cheese melts, about 2 minutes.
- Stir in the sour cream, white pepper and salt and serve immediately with tortilla chips.
Nutrition Facts : Calories 370.2, Fat 30.5, SaturatedFat 17.1, Cholesterol 78, Sodium 683.4, Carbohydrate 4.7, Fiber 0.6, Sugar 1.9, Protein 19.8
KICKED UP NO-BAKE NACHOS
Steps:
- Spread the corn chips in a thick layer across a large heat-proof tray or decorative platter.
- Ladle the chili con queso over the chips in an even layer. If desired, top with jalapeno slices. Evenly arrange the chopped avocados, green onions, and cilantro over the cheese layer and top with dollops of sour cream. Serve immediately.
- In a large pot, heat the oil over medium heat. Add the chorizo and cook until fat starts to render, about 4 minutes. Add the onions and cook, stirring, until very soft, about 6 minutes. Add the garlic, Essence, salt, and cayenne and cook, stirring, for 30 seconds. Add the flour and stir for 2 minutes. Add the tomatoes and chopped chiles, and cook, stirring, for 1 minute. Slowly add the cream and stir until thick, 3 to 4 minutes. Add the cheeses and cook, stirring, until melted and well incorporated. Remove from the heat and adjust the seasoning, to taste. Serve immediately with or over chips.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
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