Bacon Queso Recipes

THE NEW QUESO

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.

BACON QUESO

Steps:

• Place the bacon in a medium skillet over medium heat and cook, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain.
• Place the processed cheese in a medium saucepot over medium-low heat, and cook, whisking, until melted, about 5 minutes (You can also melt the cheese in a microwave, stirring after 1-minute intervals.)
• Whisk in the milk a couple tablespoons at a time until incorporated. Stir in the cilantro, scallions, tomato and jalapeno.
• Transfer to a serving bowl, sprinkle with the bacon, and serve with tortilla chips.