Best Loaded Queso Recipes

LOADED QUESO FUNDIDO

Loaded Queso Fundido image

Mexican fondue loaded with flavor. Additional fillings could be added to this easily: shrimp, crawfish, black olives, etc. Great over chips, baked potatoes, or just about anything.

Provided by FoodieJJ54

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes

Time 35m

Yield 8

Number Of Ingredients 12

Ingredients

1 cup chicken broth
2 pounds shredded American cheese
1 tablespoon olive oil
2 skinless, boneless chicken breast halves - cut into cubes
3 links Mexican chorizo, casing removed and meat crumbled
1 (10 ounce) package sliced button mushrooms
2 tomatoes, seeded and diced
½ yellow onion, diced
2 jalapenos, seeded and diced
2 green onions, diced
1 clove garlic, or to taste, minced
8 ounces shredded Cheddar cheese

Steps:

Bring chicken broth to a boil in a pot; add American cheese, bring to a simmer, reduce heat to low, and cook, stirring frequently, until the cheese melts into the broth, about 5 minutes.
Heat olive oil in a skillet over medium-high heat; saute chicken and chorizo in oil until the chicken is no longer pink in the center, 5 to 7 minutes. Add mushrooms, tomatoes, onion, jalapenos, green onions, and garlic; saute until all vegetables are tender, 7 to 10 minutes.
Stir chicken mixture into the melted cheese; bring to a simmer. Stir Cheddar cheese into the mixture and cook until completely melted, about 5 minutes.

Nutrition Facts : Calories 718.8 calories, Carbohydrate 7.4 g, Cholesterol 174.9 mg, Fat 56.4 g, Fiber 1.2 g, Protein 46.1 g, SaturatedFat 32.1 g, Sodium 2284.4 mg, Sugar 3.2 g

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

LOADED QUESO

Loaded Queso image

You'll never have to decide between queso, guacamole or salsa again. This epic trio dip is inspired by the queso at Torchy's Tacos in Houston, Texas. A classic green chile queso gets topped with fresh guacamole and just the right amount of heat with a homemade diablo sauce. Use a cast-iron skillet to keep the queso warm longer, although it probably won't last that long with a crowd!

Provided by Gabriela Rodiles

Categories appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 pound processed cheese block, diced, such as Velveeta
One 4-ounce can diced mild green chiles
One 14.5-ounce can diced tomatoes
1/4 cup chipotle peppers in adobo
2 tablespoons apple cider vinegar
2 teaspoons brown sugar
Kosher salt
1 small ripe Hass avocado, deseeded and scooped
1/2 small jalapeno, seeded and minced (about 2 teaspoons)
1/4 small red onion, minced (about 2 teaspoons)
1/2 lime, juiced
1 tablespoon cilantro leaves, roughly chopped, plus more for serving
1/4 cup queso fresco, crumbled
Tortilla chips, for serving

Steps:

Add the processed cheese, green chiles and 1/3 cup of the tomatoes along with some of their juice to a medium saucepan or an 8-inch cast-iron skillet and turn the heat to medium. Cook, stirring frequently with a rubber spatula, until the cheese has melted, about 5 minutes.
For the diablo sauce, add the remaining tomatoes and juice, chipotle peppers, apple cider vinegar, brown sugar and 1 teaspoon salt to a small saucepan over medium-high heat. Bring to a boil and then lower the heat to a simmer for about 10 minutes, stirring occasionally with a rubber spatula. Set aside to slightly cool, about 5 minutes. Put the sauce into the jar of a blender and blend until smooth (see Cook's Note).
Add the avocado, jalapeno, red onion, lime juice, cilantro and 1/2 teaspoon salt to a small bowl. Mash the avocado with the side of a spoon and stir to combine.
To serve, top the queso with the guacamole, queso fresco, cilantro and a drizzle of the diablo sauce. Serve with tortilla chips.