Best Emerils Queso Recipes

Corn and Goat Cheese Queso image

Provided by Emeril Lagasse

Time 35m

Yield about 2 1/2 cups

Number Of Ingredients 11

2 tablespoons butter
1/2 cup minced onions
Salt and freshly ground pepper
3 cups fresh corn, about 6 ears
1 tablespoon chopped garlic
1 jalapeno, stemmed, seeded and chopped
8 ounces goat cheese, crumbled
1/4 to 1/2 cup heavy cream
1/2 cup brunoise tomato
2 to 3 tablespoons finely chopped fresh cilantro leaves
Homemade or store bought tortilla chips, for serving

Steps:

In a saucepan, over medium heat, melt the butter. Add the onions and saute for 2 minutes. Season with salt and pepper. Add the corn and saute 10 to 12 minutes. Stir in the garlic, jalapenos, cheese and cream. Cook for 3 to 5 minutes or until thickened. Season with salt and pepper, to taste. Sprinkle tomatoes and cilantro over top and serve with tortilla chips.

Chile Con Queso ( Emeril ) image

Provided by KathyP53

Categories Cheese

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 lb poblano peppers or 1/2 lb anaheim chili
2 tablespoons vegetable oil
1 cup finely chopped white onion
1/4 teaspoon cayenne
2 tablespoons all-purpose flour
1 large tomatoes, peeled, seeded, and diced
1 cup cream
1 1/2 cups grated extra-sharp cheddar cheese (added at the suggestion of a reviewer which I think is a good idea and improved this immensely)
1 cup grated monterey jack pepper cheese

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

Emeril's Con Queso image

Provided by Charmie777

Categories Cheese

Time 30m

Yield 3 cups, 6-8 serving(s)

Number Of Ingredients 11

2 tablespoons oil
1 cup chopped onion
1 teaspoon Emeril's Original Essence (or other seasoning)
1 cup chopped seeded tomatoes (optional)
1 teaspoon minced garlic
8 ounces white cheddar cheese, shredded (about 2 cups)
8 ounces monterey jack cheese, shredded (about 2 cups)
1 cup canned chopped mild green chili
3 tablespoons sour cream
1 teaspoon white pepper
1/4 teaspoon salt

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 image

Provided by Emeril Lagasse

Categories main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 28

1 large bag corn chips
Chili con Queso, recipe follows
Pickled jalapeno slices, optional
1 medium Hass avocado, peeled, seeded, and diced
Chopped grilled green onions, for garnish
Chopped fresh cilantro leaves, for garnish
Sour cream, for garnish
2 tablespoons vegetable oil
1 cup diced chorizo
1 cup chopped white onions
1 teaspoon minced garlic
1 teaspoon Essence, recipe follows
1/4 teaspoon salt
Pinch cayenne, or to taste
2 tablespoons all-purpose flour
1 (14-ounce) can diced tomatoes, drained
1 cup canned chopped mild green chiles
1 cup heavy cream
2 cups grated medium Cheddar
1 1/2 cups grated Monterey jack
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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.