Photo credit: Rachael Ray Show
Aired March 09, 2017
Rachael gets ready for her SXSW 2017 Feedback Party with these 5 queso-smothered recipes. Join in on the fun March 16-18.
Texas-Style Queso
Rachael Ray Show
1 1/2 cups American cheese block, grated, about 6 ounces
1 1/2 cups yellow cheddar cheese, grated, about 6 ounces
1/2 Tablespoon cornstarch
3-4 ounces milk, plus some as needed to adjust consistency
1/2-1, 4-ounce can diced green chilies, drained, depending on desired spice level
1/3 cup diced can tomatoes, such as ro tel, drained
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
Salt and pepper
Combine both cheeses together and toss with the cornstarch. Place the cheese mixture in a medium size heavy-bottomed saucepot and add the milk. Place the pot over medium-low heat and slowly melt the cheese, while stirring, about 8-10 minutes. When the cheese has melted and come together, add in the chilies, ro tel, garlic and onion powder, cumin, season with salt and pepper and reduce heat to low. Stir to combine and let flavors come together, about 5 more minutes.
Keep warm over low heat, stirring occasionally, for 1 hour- or serve in a slow cooker on low setting. Add a tablespoon of milk at a time to adjust consistency, if needed.
Makes approximately 2 cups of queso
Tex-Mex TOTchos
Rachael Ray Show
1 large bag tater tots
1 batch Texas-Style Queso (recipe above)
1-2 cups “2 Beer Beef Brisket,” shredded or chopped (recipe below)
1/2 cup pickled jalapenos
1 small onion, minced, optional
Cook tater tots according to package instructions and add a few minutes to ensure they are hot and crispy.
Remove from oven and ladle on some queso, add the brisket, jalapenos, and onions if using.
Serves 4
2 Beer Beef Brisket
Rachael Ray Show
2 beef briskets, well trimmed, about 4 pounds each
Kosher salt and black pepper
About 2 teaspoons each pimenton (smoked sweet paprika), cumin and oregano
3 tablespoons olive or vegetable oil
2 bay leaves
3 onions, chopped
4 ribs celery, chopped
4 carrots, chopped
4 cloves garlic, crushed
2 cans or bottles lager (light in color and flavor) beer
2 cups beef stock
Bring brisket to room temperature and season generously with salt and pepper. Combine the pimenton, cumin and oregano and rub into brisket all over.
Preheat oven to 300 degrees.
Heat a large Dutch oven pot over medium high heat. Add 2 tablespoons oil, 2 turns of the pan, and brown 1 brisket 3-4 minutes on each side. Remove from the pot, add another turn of the pan of oil and brown the second brisket on both sides. Remove that brisket, add bay, onions, celery, carrots, garlic, salt and pepper and partially cover and cook 5 minutes to soften. Add beers and let reduce by half, about 1 minute, and then add the stock.
Add briskets back to the pot, cover tightly and roast about 3 to 3 ½ hours, or until very tender. Remove the brisket to a platter or baking sheet and let slightly cool. When cool enough to handle, shred the meat with two forks or your hands and set aside. Whisk up the vegetable sauce and add the shredded brisket back to the pot.
Makes 10 full size sandwiches
Panchos con Queso
Rachael Ray Show
8 good quality hot dogs
8 hot dog buns, such as King’s Hawaiian
1 batch Texas-Style Queso (recipe above)
1 cup crispy jalapenos, such as Fresh Gourmet brand, or pickled jalapenos
Cook hot dogs in water, on a griddle or on a grill. Lightly toast buns if not soft and fresh.
Place a hot dog in a bun and top with some queso and crispy jalapenos.
Makes 8 hot dogs
Queso on the Cobb
Rachael Ray Show
4 ears corn, husks and silk removed, cut in half
2 limes
Salt
1/2 batch Texas-Style Queso (recipe above)
Grill the corn until the kernels begin to char evenly. When the corn comes off the grill, hit it with lime juice and salt and slather on some queso.
Serves 4 or 8 appetizer size portion
Nachos con Chorizo & Queso Suprema
Rachael Ray Show
1 large bag blue corn tortilla chips, such as Frontera brand
About 3/4 cup worth of Mexican chorizo, cooked and crumbled until crispy
1 batch Texas-Style Queso (recipe above)
1 cup Pico de Gallo (recipe below)
Place chips on a baking sheet and warm slightly in oven for a special touch. Remove from oven and top with crispy bits of chorizo, queso, and pico de gallo.
Serves 4 as an app.
Pico de Gallo:
3 plum tomatoes, seeded and diced
A few sprigs of fresh cilantro, chopped
1 small serrano pepper, seeded and finely chopped
1/2 small red onion, finely chopped
1 clove garlic, grated or minced
Dash of RedHot sauce
Juice of 1 lime
Salt
Combine all ingredients and season to taste.
Watch Rach make queso dishes with The New York Times Food Editor, Sam Sifton!