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Heat the oil in a large pot until it reaches 350°F (180°C). Toss a triangle of queso in the flour. Tap off any excess flour, then dip the piece in the egg, then toss it in the tortilla chip crumbs. Repeat with the remaining queso chips. Fry the breaded queso chips 3-4 at a time, until golden brown, 15-30 seconds.

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Melt the butter in a small-to-medium Dutch oven or large, deep skillet. Add the onion, jalapeño (if using), and ¼ teaspoon of the salt. Cook, while stirring often, until the onions are tender and translucent, about 4 to 5 minutes. Add the garlic and cook until fragrant while stirring, about 30 seconds.

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Set the pans on a cooling rack to cool completely, being careful not to pile the chips up until they're completely cool so that they stay crisp. Toss the cheese and cornstarch together in a medium bowl. Transfer this mixture to a saucepan and add the hot sauce and evaporated milk. Turn the heat on to medium and cook, whisking constantly, until.

Queso and Chips. Creamy queso cheese served with freshly made warm

Use your pressure cooker to whip up this queso in less than 30 minutes. This version veers slightly from the classic with the addition of hot Italian sausage, pickled banana peppers and olives. If you like your queso thinner than it turns out, add a little milk until you reach the desired consistency. 13 of 19.

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Instructions. First, make a batch of our favorite queso blanco. Add a layer of chips in a baking dish or sheet pan. Next, cook the ground chorizo in a skillet until it's hot. Break it apart with a spoon. Spread chorizo over the chips. Pour the queso all over the chips and chorizo. Then prepare the toppings.

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Step 1 In a large skillet over medium heat, heat oil. Add onion, season with 1/2 teaspoon salt, and cook, stirring occasionally, until softened, about 7 minutes. Add jalapeño and garlic and cook.

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Stir until cheese melts and it becomes a silky sauce. Add salt to taste - amount required depends on saltiness of cheese used - and stir through coriander. Stir in milk or water to adjust consistency (I use 2 tbsp) - the dip thickens when it cools, and milk can be added later to adjust to taste. Remove from heat.

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Stovetop instructions: Place a large pot on the stove and turn the heat on medium. Add in the chicken soup first and then add the 1 cup of chicken broth. Stir this mixture around until semi-combined (you don't need to get it smooth just yet and mixture may be clumpy). Add in the cheese, cumin, onions, and green chiles.

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Make the roux: In a 3-quart saucepan (preferably one with sloping sides) melt the butter over medium-low heat. Once the butter is completely melted, sprinkle the flour over it and whisk the two together until a very loose paste forms. Cook the roux for 1 minute.

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It comes from the state of Chihuahua, and that's how it's named. It comes from there. We don't want to melt it here; I just want make sure all the flavors are married, 'cause when you're married.

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Turn on your Instant Pot ( read our picks for the best electric pressure cookers here) to the high temperature. Add 8 ounces of shredded cheese, 4 ounces of heavy cream, and 4 ounces of Neufchatel cheese (or cream cheese). Stir until melted, or for about 3 to 5 minutes. Reduce temperature to low, and let the queso cook for 5 to 7 more minutes.

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In a large saucepan, heat the oil or butter over medium heat. Add the onion and jalapeno and cook until soft, about 4 minutes. Stir in the garlic and cook for one more minute. Add the cream cheese and 1 cup of the milk and stir until melted, this will take about 3 minutes. Season with salt and pepper.

Queso & Chips Stock Images Image 1786004

Grilled chicken & ground beef. Mexican rice & black beans. Lettuce, shredded cheese, sour cream & tomatoes. Wildly addictive chips. Choice of two signature salsas. Make it a Fiesta Pack Deluxe—add queso & guacamole. House-made salsas, hand-mashed guacamole, the choicest meats — slow-marinated and flame grilled — & our wildly addictive.

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Sauté the garlic and onion: Set a large skillet or pan with sloping sides over medium-high heat and add the oil. Once the oil begins to shimmer, add the garlic and onion. Cook, stirring frequently, until both are glossy, and the garlic has begun to take on a light brown color, about 3 minutes. Marta Rivera.

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Cook while stirring occasionally, for 2 minutes until soft and fragrant. Mix cornstarch into the pot, then pour in the evaporated milk, stirring well to combine. Bring to a boil, then add the cheese, mixing well. Cook, while stirring, until cheese just melts through the milk and transforms into a smooth sauce.

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Add all the green chiles, spices, and salt & pepper (add to your taste preference; I add 1/2 teaspoon of each) to the pot. Stirring, cook for 1-2 minutes or until very fragrant. MILK: Give the can of evaporated milk a good shake and pour into the pot. Stir and bring to a simmer still over medium heat.