QUESO Jan 17 Written By Summer Ahmed https://www.youtube.com/shorts/oLJIWkDBqqAPrintWith ImageWithout ImageQUESO Yield 5-6Prep time5 MinCook time20 MinTotal time25 Min Ingredients Beef:1lb 85/15 ground beef1 tbsp tomato paste1/4 cup water 1 tsp paprika1 tsp chipotle chili powder1/2 tsp oregano1/2 tsp red chili flakesSalt to tasteQueso:1 medium onion1 jalapeño2 cloves garlic, minced1 tsp paprika1 tsp chipotle chili powder1/2 tsp oregano1/2 tsp red chili flakes1 can rotel tomato’s (15 oz)1.5 cups heavy cream1.5 cups milk 8 oz pepper jack, cubed12 oz sharp cheddar (total)Cilantro to finishInstructionsStart by heating a wide pan over medium-high heat with a light coating of oil. Drop in the ground beef and let it cook undisturbed for a moment so it can build color. Once it starts browning, use a wooden spoon to break it down into small pieces.When the beef is mostly cooked through, squeeze in a spoonful of tomato paste. Let it cook briefly in the fat to deepen and concentrate its flavor. Season the meat with paprika, chipotle chili powder, oregano, red chili flakes, and salt, stirring until everything is evenly coated. Once the beef is rich and fragrant, remove it from the pan and set it aside.In the same pan, add diced onion and jalapeño. Cook for a few minutes until softened and lightly caramelized. Add the minced garlic along with the same spice blend and cook just until fragrant.Pour in the Rotel tomatoes and let the mixture simmer until most of the moisture evaporates and the flavors concentrate. Lower the heat and stir in the heavy cream and milk, letting the sauce warm and come together.As the mixture heats, add chunks of jalapeño pepper jack, stirring gently until melted and smooth. Return most of the ground beef to the pan, reserving a small amount for topping, and let everything simmer lightly.Once the skillet is gently bubbling, add a generous handful of shredded sharp cheddar and stir until fully melted and glossy. To finish, sprinkle a thin layer of cheese over the top, scatter the remaining ground beef in the center, and slide the pan under the broiler for a couple of minutes until bubbly and lightly browned.Remove from the oven and finish with a handful of fresh greens, cilantro works perfectly Serve hot, straight from the skillet and enjoy!Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance Summer Ahmed
QUESO Jan 17 Written By Summer Ahmed https://www.youtube.com/shorts/oLJIWkDBqqAPrintWith ImageWithout ImageQUESO Yield 5-6Prep time5 MinCook time20 MinTotal time25 Min Ingredients Beef:1lb 85/15 ground beef1 tbsp tomato paste1/4 cup water 1 tsp paprika1 tsp chipotle chili powder1/2 tsp oregano1/2 tsp red chili flakesSalt to tasteQueso:1 medium onion1 jalapeño2 cloves garlic, minced1 tsp paprika1 tsp chipotle chili powder1/2 tsp oregano1/2 tsp red chili flakes1 can rotel tomato’s (15 oz)1.5 cups heavy cream1.5 cups milk 8 oz pepper jack, cubed12 oz sharp cheddar (total)Cilantro to finishInstructionsStart by heating a wide pan over medium-high heat with a light coating of oil. Drop in the ground beef and let it cook undisturbed for a moment so it can build color. Once it starts browning, use a wooden spoon to break it down into small pieces.When the beef is mostly cooked through, squeeze in a spoonful of tomato paste. Let it cook briefly in the fat to deepen and concentrate its flavor. Season the meat with paprika, chipotle chili powder, oregano, red chili flakes, and salt, stirring until everything is evenly coated. Once the beef is rich and fragrant, remove it from the pan and set it aside.In the same pan, add diced onion and jalapeño. Cook for a few minutes until softened and lightly caramelized. Add the minced garlic along with the same spice blend and cook just until fragrant.Pour in the Rotel tomatoes and let the mixture simmer until most of the moisture evaporates and the flavors concentrate. Lower the heat and stir in the heavy cream and milk, letting the sauce warm and come together.As the mixture heats, add chunks of jalapeño pepper jack, stirring gently until melted and smooth. Return most of the ground beef to the pan, reserving a small amount for topping, and let everything simmer lightly.Once the skillet is gently bubbling, add a generous handful of shredded sharp cheddar and stir until fully melted and glossy. To finish, sprinkle a thin layer of cheese over the top, scatter the remaining ground beef in the center, and slide the pan under the broiler for a couple of minutes until bubbly and lightly browned.Remove from the oven and finish with a handful of fresh greens, cilantro works perfectly Serve hot, straight from the skillet and enjoy!Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance Summer Ahmed
