Time 15m Yield 5 cups, 15 serving(s) Number Of Ingredients 11 Steps:
Saute onion in oil until tender. Add chilies, jalapenos,pepper and garlic powder and cook for 5 minutes, stirring often. Add water and pimentos, mix, and add evaporated milk and cheese. Reduce heat and stir as needed until cheese melts. Serve with tortilla chips.
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.
Time 40m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Heat the cheese and milk in double boiler until melted and smooth. Add the remaining ingredients and continue to cook, stirring occasionally, for 20 minutes. Transfer the fondue to a lit and warm fondue pot or small chafing dish. Serve immediately with tortilla chips.
Time 25m Yield 8 Number Of Ingredients 8 Steps:
Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.
Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees. In an ovenproof baking/serving dish combine the cheese with the salsa and bake until the cheese melts, about 10 minutes. Serve immediately. In a cast iron skillet, over a very high heat, char the onion slices and remove. Toast the garlic and remove. Add 2 tablespoons of the olive oil to the skillet and sear the chiles until charred. Add the remaining oil, the oregano, lime juice, and salt and cook 1 minute. Place all the ingredients in a food processor fitted with a metal blade. Process until they are roughly chopped but smooth.
Number Of Ingredients 9 Steps:
Roast the chilies and the jalapeños under the broiler until blackened, about 5 minutes per side. Place them in a paper sack or plastic food-storage bag, close it tightly and let them steam for 20 minutes. After the chilies have steamed, remove them from the bag and rub off the skin. Remove the stems and seeds from all the chiles and slice into thin, long strips. In a large skillet, heat the butter on medium-low heat. Add the onions and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 30 more seconds. Pour the half-and-half in the skillet and then add the chile strips. Turn the heat down to low and, a little at a time, add the grated cheese, stirring until it’s melted. Add salt to taste. Serve immediately with warm corn or flour tortillas.
More about “chile con queso white cheese recipes”
Time 24m Yield 6 Number Of Ingredients 8 Steps:
Combine beans, chicken broth, chicken breast, salsa verde, rice mix, chili powder, cumin, and garlic powder in a large saucepan over medium heat. Bring to a boil. Reduce heat to low and simmer, covered, until rice is tender, about 7 minutes. Stir and remove from heat. Let stand before serving, about 2 minutes.
