queso

Smoked queso dip kicks regular cheese dip a big notch with tons of flavor. This recipe features a silky smooth cheese base, spicy jalapeno and sausage and delicious smoky flavor from cooking. 

Smoked Queso Dip

lb sausage

jalapeno (seeded & diced, optional)

onion

oz block Velveeta cheese (cubed)

tomatoes

tbsp minced garlic

Add all of the ingredients to a (disposable) 9x13&quot; aluminum pan.

Smoke at 250 degrees for 2 hours. Stir the queso 1/2 way through cooking.

Use pot holders to carefully remove the pan from the smoker.

Stir the dip a final time until everything&#039;s smooth and evenly combined.

Serve immediately, with chips for dipping.

Here's what you need: green cabbage, small white onion, medium carrots, boiling water, distilled white vinegar, dried oregano, kosher salt, vegetable oil, boneless pork shoulder, salt, medium tomato, green bell pepper, small white onion, masa harina, salt, cold water, grated mozzarella cheese, refried bean, vegetable oil

Salvadoran Pupusas As Made By Curly And His Abuelita Recipe by Tasty

½ head green cabbage,

white onion, sliced

carrots,

water

white vinegar

oregano

salt

vegetable oil

lb boneless pork shoulder,

tomato,

green bell pepper, diced

white onion, diced

masa harina

mozzarella cheese

refried bean, cooked

vegetable oil,

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Make the curtido: In a large bowl, combine the cabbage, onion, and carrots. Pour the boiling water over the vegetables and toss. Let sit for 10 minutes, then drain.

In a liquid measuring cup or small bowl, combine the vinegar, oregano, and salt. Pour over the slaw and toss to coat. Once thoroughly mixed, transfer the curtido any any leftover liquid in the bowl to an airtight jar or container.

Chill for at least 20 minutes in the refrigerator, or chill overnight for best results.

Make the chicharrón: Heat the vegetable oil in a large pan over medium-high heat. Add the pork shoulder and salt. Cook for 15 minutes without disturbing. If the pork is browning too quickly, reduce the heat to medium. Turn the pork over and let cook on the other side for 10 minutes more, or until crispy and golden brown.

Transfer the pork to a food processor and add the tomato, green bell pepper, and onion. Pulse until a thick paste forms. The mixture should not be watery. Set aside.

Make the pupusa dough: In a large bowl, whisk together the masa harina and salt, then add the water. Use your hands to mix until the dough comes together with a clay-like texture.

Fill a small bowl with water and a bit of oil and set near your work station. You’ll wet your fingers with the mixture as you work to keep the dough from sticking to your hands.

Take a golf ball-sized portion of dough and roll into a ball, then flatten into an even round.

Fill the dough round with ½ tablespoon chicharrón paste, 1 teaspoon refried beans, and 1 teaspoon mozzarella cheese. Fold the dough over the filling until it’s completely sealed. Then, pat out the ball between your hands until flat. If the pupusa cracks, patch it with a bit of dough and a little oil. Repeat with the remaining ingredients.

Heat a large pan or griddle over medium heat. Brush with vegetable oil, then place 2-3 pupusas on the pan and cook for 2-4 minutes, or until the bottoms are golden brown. Flip and cook on the other side for 2-4 minutes more, until golden brown and warmed through. Repeat with the remaining pupusas.

https://vid.tasty.co/output/110702/landscape_480/1538153157

This homemade Mexican Queso Dip is easy to make and comes out creamy and smooth every time! Now you can make your favorite restaurant queso at home!

Easy Mexican Queso Dip

unsalted butter

onions

garlic ((about 2 cloves))

jalapeño, (minced (seeds removed if you don't want it spicy))

coarse sea salt

milk, (divided)

block cream cheese,

mild cheddar cheese, (shredded (about 1 1/2 cups))

Monterey Jack cheese, (shredded (about 1 1/2 cups))

diced tomatoes and green chiles (, drained)

Heat a large saute pan or deep skillet over low-medium heat. Add butter and melt.

Add onions, garlic, jalapeno and salt. Saute for about 5 minutes, until vegetables soften and become very fragrant.

Add 3/4 cups of milk and cream cheese. Stir continuously until cream cheese has melted and is mostly smooth, about 5 minutes. Reduce heat to low.

Add shredded cheeses in small increments, stirring each increment into the mixture until it has completely melted before adding the next.

Once all the cheese is melted, remove the pan from the heat to prevent it from overcooking.

Add the can of diced tomatoes and green chiles and remaining 3/4 cups of milk. Gently stir until the mixture is combined and the dip is smooth and creamy.

Serve immediately.

This vegan cashew queso is cheesy, creamy and so easy to make! Made with just a few pantry staple ingredients, this simple recipe is perfect as a dip, on top of burrito bowls, tacos &amp; more.

Vegan Cashew Queso

raw cashews

milk

yeast

garlic

onion powder

garlic powder

tomato paste

lime juice

tsp chili powder

paprika

hot sauce (or

soak cashews

Add the cashews to a bowl and cover with boiling water. Let soak for about 20 minutes to soften. You can also just boil the cashews in a pot for 15-20 minutes to ensure they&#039;re really soft if you don&#039;t have a high speed blender.

drain

Drain and rinse the cashews and add to a blender.

blend

Add in all remaining ingredients and blend until completely smooth. Start with 1 cup of milk and add more to thin it out if desired.

taste

warm

Transfer to a pot or pan and heat over low heat until warm, stirring occasionally to prevent burning.

serve

Receta del locro o sopa de quinua con queso, se prepara con quinua o quinoa, papas, queso, leche, cebolla, ajo, comino, orégano, y achiote. Se sirve con cilantro y aguacate.

Locro O Sopa De Quinua Con Queso

cucharadas de aceite

cebolla blanca (tipo perla, picadita)

dientes de ajo (machacados)

cucharadita de comino molido

cucharadita de achiote molido

cucharadita de orégano seco

tazas agua (o caldo de verduras/pollo)

taza leche (agregar mas leche si lo desea menos espeso)

tazas queso fresco

cucharadas de cilantro o perejil finamente picado

Sal y pimienta al gusto

Aguacate

Salsa picante de ají

Cebollines picaditos

Locro o sopa de quinua con queso

Caliente el aceite a fuego medio en una olla grande.

Agregue la cebolla picada, el ajo machacado, el comino molido, achiote molido, orégano seco, sal y pimienta. Mezcle bien y cocine hasta que las cebollas se pongan blandas y suaves, unos 5-8 minutos.

Añada los trozos de papa; mezcle con el refrito hasta que estén cubiertas con la cebolla y condimentos. Continuar cocinado durante unos 5 minutos, revolviendo de vez en cuando.

Agregue el agua o caldo y haga hervir.

Agregue la quinua, reduzca la temperatura y cocine a fuego medio-lento hasta que la quinua y papas estén suaves, unos 25 a 30 minutos. Revuelva de vez en cuando. Para una consistencia más cremosa puede aplastar un poco las papas con un machacador o con una cuchara de madera.

Añada la leche y el queso desmenuzado, revuelva  y cocine a fuego lento por otros 5 minutos. Si esta muy espeso puede agregar un poco de leche adicional hasta obtener la consistencia deseada.

Retire la sopa de quinua  del fuego. Pruebe y ajuste la sal/pimienta al gusto. Agregue el cilantro o perejil picado.

Sirva la sopa de quinua y queso con aguacate y salsa picante al gusto.

This Queso Recipe is the most delicious white cheese dip you will ever taste. Just like at your favorite Mexican restaurant, but made easy at home.

White Queso Dip Recipe

evaporated milk ((1 can))

cornstarch

mozzarella cheese (shredded)

jalapenos (chopped, or chopped green chiles)

chili powder (you could also use cumin if you prefer that taste)

nutmeg

red pepper flakes

black pepper

cilantro

Heat evaporated milk over medium/high heat in a small saucepan. Stir in the cornstarch and whisk to combine.

Once simmering (bring to JUST before boil...when it starts bubbling up the sides it's ready), reduce heat to low immediately.

Immediately stir in the cheese in batches, starting with the white american cheese. As you stir in the cheese, increase heat to medium/low and whisk CONSTANTLY while the cheese melts. Once each batch is melted/creamy, add more. Don't stop stirring, you have to whisk the entire time while adding cheese.

Once done with the white American, add in the shredded fontina or mozzarella. Again, whisk CONSTANTLY while the cheese melts, insuring you have a creamy blend. If you prefer the cheese a bit thicker, add a bit more of the mozzarella.&nbsp;

Once all the cheese is melted, stir in the jalapenos, chili powder, nutmeg, red pepper, and salt and pepper. *** (see note)

If you want the queso to be browned like in my pictures, pour the queso into a small nonstick skillet and place in the oven. Broil for 3-4 minutes or until cheese begins to bubble and brown (optional)

Top with cilantro, tomatoes, and more jalapenos if desired.

Serve with tortilla chips and enjoy!

https://content.jwplatform.com/videos/i7hVGRIv.mp4

This Queso recipe is the most delicious white cheese dip you will ever taste. If you're looking for an easy queso dip recipe, you've come to the right place. No velveeta here, just real quality cheese and ingredients melted together and ready to dip. Learn how to make queso from scratch, just like what you get at your favorite Mexican restaurant!

White Queso Recipe

Want to make queso fresco at home? Here is an easy recipe to make this homemade cheese that is a popular topping for tacos, nachos, enchiladas and tostadas. &nbsp;Many Latin foods use this ingredient and it is so easy. &nbsp;

How to Make Perfect Queso Fresco

gal whole milk

vinegar (white, distilled)

Tbsp apple cider vinegar

tsp Kosher salt

Place a cheese cloth lined colander over a large bowl of pasta pot.

On medium heat bring milk to 170'F, stirring constantly to avoid uneven heating.

When the milk reaches the desired temperature, remove from heat and add vinegar types. Stir a couple of times, then allow it to sit untouched on the stove top for about 30-45 minutes.

Using a knife start breaking up the curds gently then start transferring to a colander using a slotted spoon.

Allow the curds to sit untouched for about 30 minutes so they can drain properly. Add salt and stir lightly.

Next, gather the edges of the cheesecloth and tie with kitchen twine or a twist tie. Hang from your sink faucet, and allow it to drip for about 30 minutes.

Remove from the cloth and using your hands gently mold the cheese into a flat disc, about 1" tall.

Return to the colander and let it sit this way for about 30 minutes.

Transfer cheese to a bowl, and place in the refrigerator until ready to use.

This Easy Queso Blanco Recipe is a quick way to make white cheese dip using Velveeta and peppers. Serve with chips as a taco side dish or a party appetizer!

Easy Queso Blanco Recipe

lb Velveeta queso blanco

green chilies

jalapenos,

milk, add up to 1/2 cup additional milk if needed

butter

cumin

Cut a two-pound block of Velveeta queso blanco...

Cut a two-pound block of Velveeta queso blanco cheese into cubes.

Puree one 4-ounce can of diced green chilies...

Puree one 4-ounce can of diced green chilies with two tablespoons of canned, diced jalapenos (add more or less depending on how hot you want the dip).

Put the cheese cubes, pureed peppers, milk, butter,...

Put the cheese cubes, pureed peppers, milk, butter, cumin, and pepper into a saucepan.

Melt over medium heat stirring often. Add additional...

Melt over medium heat stirring often. Add additional milk to thin the cheese sauce, if desired.

If serving at a party, keep warm in...

If serving at a party, keep warm in a slow cooker set on the lowest setting, stir occasionally.

Store leftovers in the fridge. Reheat in microwave...

Store leftovers in the fridge. Reheat in microwave in 30-second intervals, stirring in-between.

https://mediavine-res.cloudinary.com/video/upload/awiqdk6d0ct4t4wcrwty.mp4

This Easy Vegan Cashew Queso is the perfect plant-based cheese dip. It's great for the big game or any gathering. Healthy, dairy-free, and delicious!

Easy Vegan Cashew Queso

raw cashews (soaked

salsa

lemon juice

turmeric

smoked paprika

If you don&#8217;t have a Vitamix or high-speed blender, soak your cashews for 20-30 mins. and they will soften. It will make them creamier as they are blended.

Put all ingredients, EXCEPT SALSA, into a blender and process until smooth and creamy.

If you want, you can warm this in a small saucepan on low to low-medium heat. Stir regularly so it doesn&#8217;t burn. It will thicken even more as it heats up.

This is delicious! Thank you so much. We poured it over some potatoes and veggies for a quick dinner.

I'm totally going to make this for Christmas Eve tomorrow!

Thanks, Donna! I hope you enjoy it. And, thanks so much for your kind words. Peace.

Made this as a topper tonight! YUM! The best vegan cheese sauce I have made thus far. I've tried different recipes and none worked. The taste for your's was perfect! Kid approved. Adding to my rotation of recipes. Thanks for sharing!

I know I keep leaving comments on how delicious every recipe of yours is that I make, and here I am doing it again!! This Queso Dip is a creamy bowl of deliciousness!! It is super simple to make and over the top yummy!! Try it, you will not be sorry!

I have made this several times and my husband and I both love it! So versatile and frankly I think it’s way better then regular greasy cheese! I wanted to also thank-you for your many tasty, easy recipes. When I have friends wanting to try plant based eating I will always recommend your recipes, they are awesome! 😋👍🏻

I have made SO many vegan cheese sauce recipes over the 4 years I've been plant based and I loved the simplicity of this one and the flavor. I think the smoked paprika gives it the perfect punch. I also added some fresh onion and garlic before I mixed it. We have made it twice now because it can come together so fast. Will definitely continue to make this one!

I haven’t made it het. Just wonder ignorance i can blend t in a high speed blender until cooked. Really want to avoid the additional on additional and meds mess of cooking as a saucepan.

Very good! I added a fourth of a canned roasted red pepper and it gave it a really "cheesy" look. YUM!

Shane, you make me (almost) want to recycle all my vegan cookbooks and just cook from Shane and Simple...your recipes are top-of-the-charts!!

Finally made a WFPB queso that my teens approved! They say it tastes like cheese! Thanks so much Shane, your recipes are very dependably tasty!

Shane, this is wonderful! I made the tortilla chips also. When I clicked on your link to the Homemade Tortillas, it came to the chips baked in the oven. I'm asking if you make your own flour tortillas and where can I find that recipe? Thank you.

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