Grilled Corn And Chorizo Queso Recipes

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CHORIZO CON QUESO



Chorizo con Queso image

A quick and super tasty version of an old classic but with chorizo. Way better than processed cheese and canned chili, but just as easy! Top with cilantro, onions, and fresh tomatoes and serve with tortilla chips!

Provided by emmyjay1

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

Time 55m

Yield 6

Number Of Ingredients 8

1 (10 ounce) package fresh chorizo (such as Hempler's)
1 cup diced onion
3 cloves minced garlic
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups milk, or more as needed
1 (12 ounce) bag shredded Mexican cheese blend
1 (4 ounce) can chopped green chilies

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic and cook until transparent, 4 to 5 minutes more.
  • Melt butter in saucepan over medium-high heat until sizzling. Stir in flour and whisk until a paste forms, about 5 minutes. Whisk in milk and continue to cook, whisking, until sauce begins to thicken, about 5 more minutes. Stir in the chorizo mixture, shredded cheese, and green chiles. Continue stirring until smooth and thick.
  • Transfer mixture into a shallow baking dish.
  • Bake in the preheated oven until browned, about 25 minutes.

Nutrition Facts : Calories 440.6 calories, Carbohydrate 11.6 g, Cholesterol 110.3 mg, Fat 34 g, Fiber 0.8 g, Protein 23 g, SaturatedFat 16 g, Sodium 1082.2 mg, Sugar 4.6 g

QUESO FUNDIDO



Queso Fundido image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 30m

Yield Makes about 4 cups

Number Of Ingredients 14

1 tablespoon olive oil
4 ounces Mexican chorizo
1 small onion, finely diced
1 green bell pepper, seeded and finely diced
1 yellow bell pepper, seeded and finely diced
1/4 cup tequila (optional)
1 pound Monterey Jack cheese, grated
8 ounces white Cheddar cheese, grated
Chili powder
2 Roma tomatoes, finely diced
Kosher salt
1/4 cup chopped cilantro leaves, for serving
Tortilla chips, for serving
Carrot sticks and cauliflower florets, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • In a 9-inch cast-iron skillet, heat the olive oil over medium heat. Add the chorizo and cook, crumbling it as you go, until browned and cooked through.
  • Remove the chorizo from the skillet and drain it on paper towels (chorizo is very greasy!). Pour off any excess fat from the skillet.
  • Without cleaning the skillet, add the onion and bell peppers.
  • Cook the veggies over medium-high heat, stirring frequently, until they brown and soften, about 5 minutes. Turn off the heat and stir in the tequila, if using. Turn the heat back on to medium-high and cook until the vegetables are golden brown and the liquor has reduced, 2 to 3 minutes more. Remove the vegetables from the skillet and set them aside. Turn off the heat.
  • Mix the cheeses together, then cover the bottom of a medium ovenproof skillet with one-third of the cheese mixture . . .
  • Add one-third of the vegetables . . .
  • And one-third of the chorizo.
  • Continue with two more layers, ending with chorizo. Sprinkle the top with chili powder.
  • Bake until the cheese is totally melted, hot, and slightly bubbling around the edges, 4 to 5 minutes. Watch it constantly, as you don't want the cheese to get overly melted and hard. But you want it to be sizzling!
  • Top with the tomatoes, a sprinkle of kosher salt, and the cilantro.
  • Serve immediately with tortilla chips . . .
  • Or carrot sticks and cauliflower florets if you want to avoid chips!

GRILLED CHORIZO ON QUINOA WITH ROASTED PEPPERS



Grilled Chorizo on Quinoa with Roasted Peppers image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 14

3 tablespoons unsalted butter
1 cup broken vermicelli
1/2 medium onion, diced
6 cups chicken stock or water
3 cups quinoa (organic if possible)
2 tablespoons olive oil
1 medium onion, peeled and julienned
4 cloves garlic, peeled and minced
2 teaspoons Spanish paprika
1 teaspoon ground cumin
4 bell peppers, red and yellow, roasted, peeled, seeded and julienned
2 poblano chiles, roasted, peeled, seeded and julienned
1 cup chicken stock
6 large links chorizo

Steps:

  • Preheat grill or broiler.
  • Make the quinoa by heating a medium sauce pot over moderate heat and melting butter. Add vermicelli and cook, stirring often, until pasta has turned golden brown. Add onion and salt.
  • a few more minutes until onion is soft and begins to turn golden. Add stock or water and bring to a boil and add quinoa. Return to a boil, then reduce to a simmer and cook, covered, 20 to 30 minutes or until the grains are soft in the center.
  • Heat olive oil in a large sauce pot over medium heat. Add julienned onions and saute 3 to 5 minutes or until edges begin to turn golden color. Add garlic and cook an additional minute or two, stirring, then add paprika and cumin and cook 1 minute. Add julienned peppers, chiles and chicken stock and cook 10 to15 minutes or until mixture thickens. Adjust with salt and pepper. Meanwhile, grill the chorizo links about 8 to10 minutes over a moderately hot fire or broiler, turning often until cooked through to the center. To serve, place chorizo on a bed of the quinoa pilaf and top with the pepper mixture.

THE NEW QUESO



The New Queso image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h5m

Yield 6 servings

Number Of Ingredients 12

8 Anaheim chiles
4 jalapenos
8 ounces bacon, finely diced
8 ounces chorizo, crumbled
2 tablespoons minced garlic
1 large onion, diced
One 28-ounce can diced tomatoes and green chiles, such as Rotel
2 pounds processed cheese, such as Velveeta, cubed
8 ounces pepper jack cheese, shredded
Two 12-ounce cans evaporated milk
2 tablespoons chopped fresh cilantro
Tortilla chips, for serving

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.

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