| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1176 |
| Total Fat | 85 g |
| Saturated Fat | 45 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 3 g |
| Sugar | 30 g |
| Protein | 58 g |
| Cholesterol | 246 mg |
| Sodium | 3405 mg |
Reviews
This is a huge amount of quest. I made 1/2 batch and still had tons left over. I was wondering if it would freeze for later and I’m glad someone said it works. I have some in the freezer for later. I poured it over macaroni and served this as Mac and cheese. OMG amazing.
Amazing! Great flavors with the fresh chilies and meats. If your spice sensitive, you might want to cut back on the peppers, it was just right though for my guest and myself, we like the heat. The portion is ginormous, it definitely feeds more than six people.
Very good…..but very runny. Next time I will only go with one can of evaporated milk or take the second can, warm it up and stir in a tablespoon of corn starch to assist in thickening it up. Stay tuned.
Great!!!
This is worth spending 1.5 hours of prepping and cooking if you live somewhere without a lot of great Tex-Mex restaurants. I could order curbside or delivery in Dallas that is much better. Plus the recipe made a TON. Not all of us have a bunch of hungry cowboys to feed. Giving it a 3 because most of my negative reviews for Ree never make it through for some reason.
okay, hear my out… LEAVE IT CHUNKY, this Queso is SO much more satisfying chunky!
Oh my – this is fantastic. It makes a ton – but it was well loved by many! It is spicy, flavorful, and absolutely comfort food. I just used one can of the condensed milk -otherwise followed the recipe exactly – loved the consistency of the dip. Next time I will brown my bacon and chorizo separately – the chorizo was ready before the bacon when I did it together. I made it the day before and then put it in a crock pot to serve. Roasting the peppers the day before was a better plan, I didn’t mind taking the time to do it.
LOVE THIS! Used 1 can milk Based on other reviews but next time will use full amount for correct consistency. Flavor is perfect! Used canned green chilies instead of roasting fresh, flavored is perfect. She nailed this one!
Served 25 with leftovers for prob 4. Make half for smaller crowd. This ones a real crowd pleaser!
easy and simple to make. Bree gives clear and direct instruction..liked but never made this. Selected this directio because of the Chef.
This episode aired yesterday and I just have to make this queso! After reading the reviews -thank you all! -, I noticed two things to watch out for: 1) she used 1 can of evaporated milk 2) she didn’t run the Rotel through the food processor. Why is it that Food Network can’t seem to get the recipes to match the video segments?? Anywhooo – running to the market for processed cheese loaf.