SALSA CON QUESO
Steps:
- Combine cheese and milk in saucepan. Cook over medium heat, stirring occasionally, 7-10 minutes or until cheese is melted. Add salsa, mix until well combined.
- Pour mixture into small slow cooker. Serve warm with tortilla chips.
Nutrition Facts : Calories 160 calories, Fat 13 grams, SaturatedFat grams, Transfat grams, Cholesterol 40 milligrams, Sodium 590 milligrams, Carbohydrate 2 grams, Fiber 0 grams, Sugar grams, Protein 8 grams
SALSA DI QUESO
Provided by Food Network
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat broiler. Spread a sheet of aluminum foil over broiler pan, place the tomatoes and jalapenos on it and broil. Turn occasionally. Remove the jalapenos after about 10 minutes, when the skins are browned and blistered, and place in a plastic bag. The tomatoes will take an additional 10 to 15 minutes until the skins are blackened and the tomatoes are softened. Remove to a plate to cool.
- When tomatoes and jalapenos are cool enough to handle, rub off the skins, remove the stems, and put the flesh and juices in a food processor or blender. Be careful peeling the jalapenos and wash hands thoroughly after handling. Blend or pulse jalapenos and tomatoes until coarsely chopped. Set aside.
- Pour olive oil into a large heated skillet or saucepan over low heat. Add the onion and garlic and cook, stirring occasionally, until softened but not browned, about 10 minutes. Pour in tomatoes and jalapeno mixture and salt, stir and cook for 10 minutes, stirring occasionally.
- Stir in cheese and cook 5 minutes, stirring frequently to incorporate the cheese as it melts. Pour into a bowl and serve immediately with tortilla chips or scoop up with heated fresh corn tortillas.
RAJAS CON QUESO
Steps:
- Roast the chilies over an open flame or on a griddle until blackened but not charred. Wrap the chilies in a towel and place them in a plastic bag for about 10 minutes. Remove the chilies and with the help of a kitchen towel rub the skins off. The chilies should be firm. Cut them in 1/2-inch strips discarding all the seeds and the ribs. Do not rinse them. Heat the oil in a large pan over medium heat. Add the chilies and the onions at the same time. Stir often. When everything is soft add all the sour cream and the chicken bouillon granules to taste. When the cream is hot turn off the burner and add the cheese. Cover immediately. Enjoy with warm tortillas and white rice.
SALSA ROJA
Preparing homemade salsa lets you alter the flavor to fit your palate. Whip this easy snack together and serve with fresh veggies or. my favorite, lime tortilla chips. -Amber Massey, Coppell, Texas
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 7 cups.
Number Of Ingredients 14
Steps:
- Place the first 10 ingredients in a food processor; cover and process until chopped. Add cilantro and lime juice; cover and pulse until combined. , Transfer to a bowl; stir in avocados. Serve with tortilla chips.
Nutrition Facts : Calories 42 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 381mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.
SALSA ROJA CON QUESO
Make and share this Salsa Roja Con Queso recipe from Food.com.
Provided by Salvador Vilchis
Categories Sauces
Time 25m
Yield 30 tacos, 6 serving(s)
Number Of Ingredients 9
Steps:
- In food processor, blend tomatoes, onion, garlic, water and salt.
- Fry the sauce in oil until it changes color slightly.
- Slice cheese into small cubes and add to the sauce, cook for 3 more minutes and remove from heat.
- Enjoy with your tacos!
Nutrition Facts : Calories 509, Fat 28.6, SaturatedFat 9.9, Cholesterol 79.2, Sodium 1732.8, Carbohydrate 7.9, Fiber 1.8, Sugar 4.2, Protein 52.4
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