LOADED QUESO
You'll never have to decide between queso, guacamole or salsa again. This epic trio dip is inspired by the queso at Torchy's Tacos in Houston, Texas. A classic green chile queso gets topped with fresh guacamole and just the right amount of heat with a homemade diablo sauce. Use a cast-iron skillet to keep the queso warm longer, although it probably won't last that long with a crowd!
Provided by Gabriela Rodiles
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Add the processed cheese, green chiles and 1/3 cup of the tomatoes along with some of their juice to a medium saucepan or an 8-inch cast-iron skillet and turn the heat to medium. Cook, stirring frequently with a rubber spatula, until the cheese has melted, about 5 minutes.
- For the diablo sauce, add the remaining tomatoes and juice, chipotle peppers, apple cider vinegar, brown sugar and 1 teaspoon salt to a small saucepan over medium-high heat. Bring to a boil and then lower the heat to a simmer for about 10 minutes, stirring occasionally with a rubber spatula. Set aside to slightly cool, about 5 minutes. Put the sauce into the jar of a blender and blend until smooth (see Cook's Note).
- Add the avocado, jalapeno, red onion, lime juice, cilantro and 1/2 teaspoon salt to a small bowl. Mash the avocado with the side of a spoon and stir to combine.
- To serve, top the queso with the guacamole, queso fresco, cilantro and a drizzle of the diablo sauce. Serve with tortilla chips.
LOADED QUESO IN A TORTILLA BOWL RECIPE BY TASTY
Here's what you need: flour tortilla, olive oil, lime, cumin, paprika, garlic powder, chili powder, salt, flank steak, olive oil, butter, onion, jalapeñoes, garlic, flour, milk, cheddar cheese, guacamole, tomato, sour cream, fresh cilantro, tortilla chip
Provided by Rie McClenny
Categories Appetizers
Yield 8 servings
Number Of Ingredients 22
Steps:
- Preheat an oven to 400˚F (200˚C).
- Place a flour tortilla over an oven-safe bowl. Place another oven-safe bowl over it. Bake for 15 minutes. Remove the bowls and set the tortilla bowl aside.
- In a shallow container, place olive oil, lime juice, cumin, paprika, garlic powder chili powder and salt. Mix well.
- Place the flank steak in the spice mixture, rubbing until fully coated. Marinate for 1 hour in the refrigerator.
- Heat a cast iron pan or stainless steel pan over high heat. Coat with olive oil and Add the steak and sear for 6-8 minutes.
- Rest the meat for 5 minutes. Cut them into a bite size. Set aside.
- In a medium size saucepan, melt the butter. Add the onion and cook until translucent, about 4-5 minutes.
- Add the jalapeños and cook for 3 minutes. Add garlic and cook for 1 minute.
- Sprinkle in the flour, and cook for 3 minutes, stirring constantly. Add milk and cook until the mixture has thickened, about 3-4 minutes.
- Add the cheddar cheese ½ cup (50 g) at a time. Stir constantly until the cheese is completely melted.
- On a flat plate, spread tortilla chips. Place the tortilla bowl on top. Pour in the queso and top with chopped steak, chopped tomatoes, guacamole, sour cream and cilantro.
- Enjoy!
Nutrition Facts : Calories 588 calories, Carbohydrate 11 grams, Fat 42 grams, Fiber 1 gram, Protein 40 grams, Sugar 2 grams
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