Texas Style Queso Recipe With Step By Step Guide

Texas Style Queso Recipe

Smoked Texas Style Queso Recipe is a fast and simple side dish to prepare and is ideal to serve at sporting occasions. The Superbowl is coming to our door, and if you are looking for ideas to cook for your tailgate, here’s a recipe to take advantage of!

If you’re using a charcoal barbecue, add a bit of wood with the flavor you prefer to your briquettes or charcoal.

You’ll need an oven and smoker chips using a gas barbecue. It is necessary to wait for the chips to be soaked in water for about thirty minutes before cooking them to prevent them from exploding on your barbecue. The chips will provide 30-45 minutes of smoking from each filling up of the can. Therefore, you’ll have to add additional time throughout cooking.

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Ingredients For Smoked Texas Style Queso Recipe:

  • 1 lb spicy sausage (hot Italian, chorizo, merguez homemade spicy sausage made by Your sausage maker)
  • Two jalapenos chopped
  • One medium-sized red onion, chopped
  • 450g Monterey Jack Jalapeno grated
  • 900g Velveeta cheese cut into cubes
  • One can diced tomato, with the green bell pepper (2x Rotel – Walmart or 1x Aylmer Metro/IGA)
  • One cup of milk
  • 1/4 cup fresh cilantro

Instructions For Cooking Smoked Texas Style Queso Recipe:

  • Brown the sausage, and then drain the liquid at the end.
  • Make cuts and cut the rest of the ingredients.
  • Mix all the ingredients into an aluminum 13′ x 9′ pan and cook at 220°F for 1 hour and 30 minutes. Stir every 30 minutes. Remove the mixture when it is bubbling.
  • Mix it before serving, and then add fresh coriander to the top.

There is a way to prepare the recipe without Velveeta (and milk) and use your preferred cheese. Still, you will need to include sodium citrate as well as water according to the following ratios: 100% cheese (1000g) and 50 % water percent (500g), along with sodium citrate 4.4% (40g). These numbers are fictional; however, they illustrate the proportion. The sodium citrate helps the protein in cheese to be more dissolvable, allowing different cheeses to melt quickly and making the mix more homogeneous. To add this ingredient to the queso, mix the sodium citrate with water, then add it.

Chili con queso topped with cheddar smoked

Chili con queso topped with cheddar smoked

Ingredients

  • 30 mg (2 2 tablespoons.) olive oil
  • One yellow onion is cut into finely crushed pieces and peeled.
  • 65 ml (1/4 cup) lager
  • 310 ml (1 1/4 cups) 2% milk
  • 45 milliliters (3 Tbsp.) cornstarch
  • 180 milliliters (3/4 cup) Smoked cheddar, grated
  • 100 milliliters (1/2 1 cup) cheddar grated
  • 250 milliliters (1 cup) of canned tomatoes, thoroughly drained and very finely chopped
  • 10 milliliters (2 teaspoons) lime juice
  • Lime zest, finely chopped
  • A little chili powder
  • Salt and peppers from the mill
  • Three green onions finely chopped

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Preparation

  • In a saucepan, warm the olive oil at a moderate temperature.
  • Then add the onion and cook for 3-4 minutes or until it turns translucent.
  • Add beer to the deglazing and 1 cup milk. Bring to the point of boiling.
  • While at it, dissolve the cornstarch into one cup of milk. Once the milk and beer are at a boil, add the cornstarch and mix well until it is diluted. Could you bring it to a boil?
  • Reduce the heat to medium-low and cook for 3 mins. Sprinkle the grated cheese on top and mix well until the cheese melts.
  • Mix chopped tomatoes in along with the zest of lime, juice, and chili powder.
  • Remove from the heat, add seasoning by adding chopped green onions. Add tortillas.

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Author

  • Hello Food Lovers, I'm Kane Mathewes, a passionate and innovative chef with over 15 years of experience in the culinary world. My journey from a food enthusiast to a professional chef has been a thrilling adventure, marked by dedication, creativity, and an unyielding love for the art of cooking.

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