Recipe courtesy of Katie Lee Biegel
The Ultimate Queso with Garlic Lime Tortilla Chips
Getting reviews...
- Level: Intermediate
- Total: 50 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 984
- Total Fat
- 88 g
- Saturated Fat
- 23 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 32 g
- Cholesterol
- 128 mg
- Sodium
- 1123 mg
Every summer, my neighbors' family visits from Texas. They make the best queso, and I used their recipe as inspiration. Be careful, it's addictive! We always serve it with ranch water or margaritas.
- Level: Intermediate
- Total: 50 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 984
- Total Fat
- 88 g
- Saturated Fat
- 23 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 32 g
- Cholesterol
- 128 mg
- Sodium
- 1123 mg
Ingredients
Garlic Lime Tortilla Chips:
Queso:
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Directions
Special equipment:
a deep-fry thermometer- For the tortilla chips: Heat 4 inches vegetable oil in a Dutch oven until it reaches 350 degrees F.
- Carefully drop about a third of the tortillas into the hot oil and fry until golden and crisp, 2 to 3 minutes. Remove to a wire rack-lined baking tray to drain and season with the salt, garlic powder and lime zest. Repeat with the remaining tortillas.
- For the queso: In a large skillet, brown the sausage. Transfer to a paper towel-lined plate to drain any grease.
- In a medium saucepan, combine the cheese and canned tomatoes and chiles. Heat over medium heat, stirring constantly, until melted, about 5 minutes. Stir in the sausage. Transfer to a serving bowl and garnish with the cilantro and scallions. Serve with the tortilla chips.
