EMERIL'S CON QUESO
Make and share this Emeril's Con Queso recipe from Food.com.
Provided by Charmie777
Categories Cheese
Time 30m
Yield 3 cups, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a medium saucepan over medium high heat until hot, about 1 minute.
- Add onion and Emeril's and cook, stirring, until soft, about 5 minutes.
- Stir in the tomato, if using, and garlic and cook, stirring, for another 2 minutes.
- Reduce the heat to medium-low and add the cheeses and chiles.
- Cook, stirring constantly, until the cheese melts, about 2 minutes.
- Stir in the sour cream, white pepper and salt and serve immediately with tortilla chips.
Nutrition Facts : Calories 370.2, Fat 30.5, SaturatedFat 17.1, Cholesterol 78, Sodium 683.4, Carbohydrate 4.7, Fiber 0.6, Sugar 1.9, Protein 19.8
KICKED UP NO-BAKE NACHOS
Steps:
- Spread the corn chips in a thick layer across a large heat-proof tray or decorative platter.
- Ladle the chili con queso over the chips in an even layer. If desired, top with jalapeno slices. Evenly arrange the chopped avocados, green onions, and cilantro over the cheese layer and top with dollops of sour cream. Serve immediately.
- In a large pot, heat the oil over medium heat. Add the chorizo and cook until fat starts to render, about 4 minutes. Add the onions and cook, stirring, until very soft, about 6 minutes. Add the garlic, Essence, salt, and cayenne and cook, stirring, for 30 seconds. Add the flour and stir for 2 minutes. Add the tomatoes and chopped chiles, and cook, stirring, for 1 minute. Slowly add the cream and stir until thick, 3 to 4 minutes. Add the cheeses and cook, stirring, until melted and well incorporated. Remove from the heat and adjust the seasoning, to taste. Serve immediately with or over chips.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
CORN AND GOAT CHEESE QUESO
Provided by Emeril Lagasse
Categories appetizer
Time 35m
Yield about 2 1/2 cups
Number Of Ingredients 11
Steps:
- In a saucepan, over medium heat, melt the butter. Add the onions and saute for 2 minutes. Season with salt and pepper. Add the corn and saute 10 to 12 minutes. Stir in the garlic, jalapenos, cheese and cream. Cook for 3 to 5 minutes or until thickened. Season with salt and pepper, to taste. Sprinkle tomatoes and cilantro over top and serve with tortilla chips.
EMERIL'S QUESO
This delicious queso recipe is courtesy of Emeril Lagasse and is used to make his Crazy Nachos.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Place chiles directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.)
- Transfer peppers to a large bowl, and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel peppers; discard skins. Remove stems, seeds, and ribs; coarsely chop and set aside.
- Heat oil in a large saucepan over medium heat. Add onion and cayenne pepper; cook, stirring, until onion is very soft, about 6 minutes. Add flour and cook, stirring, until thickened, 1 to 2 minutes. Add tomatoes and chopped chiles; cook for 1 minute. Slowly add milk or cream and cook, stirring, until thickened, 3 to 4 minutes. Add cheeses and cook, stirring, until melted and well combined.
- Remove from heat and season with salt and pepper; serve immediately with chips, over nachos, or stirred into chili.
CHILE CON QUESO ( EMERIL )
This is Emeril's recipe to stir in his chili. We love it for dipping warm tortilla chips too! I've changed a few things to make it more dipping friendly.
Provided by KathyP53
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Roast peppers by placing them on open gas flame, turning frequently with tongs until all sides are charredblack, about 7-10 minutes. Can also roast peppers under broiler or on the grill. Place blackened peppers in a plasic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel peppers, split in half lengthwise, and discard all seeds and stems. FInely chop and set aside.
- In large pot, heat oil over medium heat. Add onions and cayenne and cook, stirring, until very soft, about 6 minutes. Add flour and stir until thickened, 1-2 minutes. Add tomatoes and chopped chilies. Cook for 1 minute. SLowly add cream and stir until thick, 3-4 minutes. Add cheeses and cook, stirring, until melted and smooth.
- Remove from heat, adjust seasonings to taste and pour into fondue or warming dish. Serve with tortilla chips.
Nutrition Facts : Calories 491.9, Fat 36.7, SaturatedFat 19.2, Cholesterol 95.6, Sodium 338.1, Carbohydrate 27, Fiber 9, Sugar 2.3, Protein 19
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