Best Featured Recipe Queso For A Crowd Recipes

Queso Dip for a Crowd image

Provided by ReadySetEat

Time 20m

Yield 20

Number Of Ingredients 2

2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies
1 pkg (32 oz each) Velveeta®, cut into 1/2-inch cubes

Steps:

Place 1 can drained tomatoes, 1 can undrained tomatoes and Velveeta in large saucepan. Cook over medium heat 8 minutes or until Velveeta is melted completely and mixture is blended, stirring frequently.
Serve warm as a dip with tortilla chips, pita chips or cut-up fresh vegetables.

Nutrition Facts : @id https, Calories 135 calories

Queso image

Provided by Food Network Kitchen

Categories appetizer

Time 10m

Yield 10 to 12 servings

Number Of Ingredients 5

10 ounces processed block cheese, diced, such as Velveeta (see Cook's Note)
4 ounces Monterey jack cheese, coarsely shredded
2 ounces sharp Cheddar, coarsely shredded
One 10-ounce can diced tomatoes and green chiles, such as RoTel Original (see Cook's Note)
Tortilla chips, for serving

Steps:

Add the processed cheese, Monterey Jack, Cheddar and canned tomatoes (along with the juice) to a medium saucepan or 10-inch cast-iron skillet (see Cook's Note) and turn the heat to medium. Cook, stirring frequently with a rubber spatula, until all the cheese has melted and the queso is smooth, about 5 minutes. Serve immediately with tortilla chips.
To make the queso spicy, use hot diced tomatoes and green chiles, such as RoTel Hot, instead of the Original.
Processed block cheese is crucial due to its meltability and what it adds to the queso's texture. Do not try to substitute other cheeses.

The New Queso image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 1h5m

Yield 6 servings

Number Of Ingredients 12

8 Anaheim chiles
4 jalapenos
8 ounces bacon, finely diced
8 ounces chorizo, crumbled
2 tablespoons minced garlic
1 large onion, diced
One 28-ounce can diced tomatoes and green chiles, such as Rotel
2 pounds processed cheese, such as Velveeta, cubed
8 ounces pepper jack cheese, shredded
Two 12-ounce cans evaporated milk
2 tablespoons chopped fresh cilantro
Tortilla chips, for serving

Steps:

To roast the Anaheim chiles and jalapenos: Roast the chiles by using metal tongs to hold them one-by-one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow them to sweat for a good 20 minutes. Then use a knife to scrape off most of the blackened skin. Stem, seed and dice the chiles.
In large pot over medium heat, add the bacon and chorizo. Cook until the fat has been rendered out, 10 to 15 minutes.
Add the garlic and onion to a food processor and pulse until almost a paste.
Drain off most of the fat from the bacon and chorizo, then add the garlic-onion puree to the pot and cook for 3 to 4 minutes.
Pour the diced tomatoes and green chiles into the food processor and pulse slightly. Add to the pot, juice and all. Fold in the reserved diced chiles. Cook for 4 minutes. Slowly whisk in both cheeses and the evaporated milk. Cook for an additional 5 minutes to heat through, making sure to not scorch the bottom of the pot. Garnish with the chopped cilantro and eat from the pot with tortilla chips.