Ree Drummond’s New Queso | The Pioneer Woman | Food Network

Ree Drummond shares a fresh take on queso dip. Not your everyday queso, Ree loads her cheese dip with smoky bacon, chorizo sausage, chiles and more.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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The New Queso
Recipe courtesy of Ree Drummond
Level: Easy
Total: 1 hr 5 min (includes standing time)
Active: 30 min
Yield: 6 servings

Ingredients

8 Anaheim chiles
4 jalapeños
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

Directions

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.

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Ree Drummond’s New Queso | The Pioneer Woman | Food Network


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