Loaded Tex-Mex Queso

Loaded Tex-Mex Queso is the perfect game day watching snack! This one is made with real cheese (no processed cheese) and is so craveable!

When people come to visit Austin, they always ask me for restaurant recommendations. Lucky for us, there are so many great restaurants in Austin to choose from. I think people often think Austin is synonymous with barbecue and breakfast tacos, and it is! But the tex-mex is really where it’s at for me! I can’t pass up tex-mex queso, especially the loaded queso, Diablo Sol from Maudie’s or the Bob Armstrong from Matt’s El Rancho– those are my two must have quesos in Austin in case you were wondering.

When it comes to chowing down at home for watching games, this Loaded Tex-Mex Queso really hits the spot and it’s super easy to make! I love to make it in the skillet, just like the restaurants do, but you can easily make this in a crock pot if you want to keep it warm!

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Best Appetizer for Sharing with a Group

The past few years, we have always hosted a Super Bowl watching party! BMW and I both love getting all our friends together to watch the big game. Well, let’s be honest, I am really more about the snacks. Any excuse to eat good food with good people, am I right?

For game day, I’ve realized people love snacks. I mean who doesn’t? But especially when you’re all going to be hanging in the same place for 4-5 hours, it’s nice to have lots of options of snacks to graze on. Queso is always a hit! That’s why I decided to share my Loaded Tex-Mex Queso this year! It’s always a favorite with friends! Serve this with tortilla chips or better yet fresh, warm tortillas!

 

Watch the full recipe video here!

In this recipe video, I walk you through all the steps for making this delicious Loaded Tex-Mex Queso! It’s so easy to make and is just like the queso they serve in restaurants around Austin!

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Loaded Tex-Mex Queso

Serves 6

Ingredients: 

Queso:

3 tablespoons unsalted butter

1 white onion, diced

1 poblano, diced

1 jalapeño, minced

1 serrano , minced

3 garlic cloves, minced or pressed

1 teaspoon kosher salt

2 tablespoons all purpose flour

1 cup whole milk

2 cups cheddar, white or yellow, shredded

2 cups colby jack, shredded

 

Picadillo:

1lb grass-fed ground beef

1 tablespoon cumin

1 teaspoon chili powder

1 teaspoon salt

 

Toppings:

1 cup picadillo

1/2 cup pico de gallo

1/2 cup guacamole

cilantro leaves

 

Directions: 

  1. In a cast iron skillet over medium heat, brown the beef until cooked through. Drain if necessary.
  2. Add 1/2 cup water with cumin, chili powder and salt. Stir continuously until absorbed. Remove beef from skillet and set aside.
  3. Using the same skillet, sauté onion, poblano, jalapeño, serraño, garlic and salt with butter until peppers are softened. About 3-5 minutes on medium heat.
  4. Add all purpose flour and mix until absorbed.  Stir in milk.
  5. Next, begin adding shredded cheeses handfuls at a time, stirring in between to incorporate.
  6. Once all cheese is melted, remove skillet from heat, top with picadillo, guacamole, pico de gallo and cilantro.
  7. Serve immediately while still hot with tortilla chips or fresh tortillas.

 

                                                           

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Natalie Paramore

The places I go, the things I do and what I eat.

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