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Summary: Watch an expert chef saute vegetables for homemade chile con queso dip in this free Mexican recipes cooking video.
Views: 1,468 | Tags: recipes, cook, homemade, recipe, food, cooking, southern, sauces, mayo, queso, Louis Ortiz
About the Expert
Louis Ortiz Louis Ortiz is a professional chef instructor at a culinary institute. He has been working in the culinary industry for 10 years. read more
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Questions & AnswersAll right, so we are back to show you the procedure for Queso Dip and I've got a non-stick Teflon sautee pan here and I've got some clarified butter. So I've got about a medium high heat flame going on underneath it, so I am bringing down the clarified butter and I'm going to start to sautee the vegetables that I mentioned earlier. Again, we've got some red and green bell peppers. I've got some fresh minced garlic, some fresh diced Serrano peppers, some fresh diced jalapeños and some fresh diced yellow onions. I like using yellow onions simply because they are inherently sweeter and I like to have that residual sugar since we are going to be having a lot of heat in there. The heat obviously coming from the fresh jalapeños and the fresh Serrano. So I'm getting the clarified butter nice and warm and again, I like to use the clarified butter just because it has a longer life and it is a richer flavor to the vegetables. Now the recipes for Queso pretty much run the gammett so you can use whatever vegetables you choose. I'm going to start first with the fresh garlic. As you notice I am using some gloves here as you can see and it's not that I don't want to leave finger prints anywhere. The whole idea behind this is when I chop peppers and things of this nature, it for one thing it is sanitary but for another when you chop peppers you handle them with your hands, it seems to kind of seep into the skin and it kind of burns. A lot of times we may get in a hurry while we are cooking and rub our eye or something and it can turn into a lot of tears. So that is another reason we are wearing gloves. So I am going to get a nice little golden caramel color out of this garlic. I'm just kind of sweating it at this point. So the aromas are starting to come off it real nice and I'm going to go ahead and head to the peppers. So I've got some fresh jalapeño peppers and some fresh Serrano peppers. I'm going to do the Serrano's first again. It's up to you whatever order you want to do these in. As I said earlier, as we sautee these, they are going to open up your sinuses, so kind of be prepared. I'm going to go ahead and do all these vegetables simply because I went through the trouble of dicing them all and I am not necessarily going to use all of them. It's just going to depend on the batch of the Queso, the size that we are going to make here as far as all that goes. So we're going to lower this flame just a tiny bit. I'm going to go ahead and throw in our yellow onions and get those guys moving around. So we are really just going sweating talking about the sauteeing procedures in other videos. I'm going to finish off with the green bell peppers and the yellow bell peppers; get those going. As I'm doing this, I'm going to go ahead and season these. I've got some chili powder here because it's Queso and I'm going to sprinkle these on there while they are sweating. I've got some taco seasoning which is essentially Camino with some other seasonings. I'm not just using this blend that is convenient. We are going to sautee these down. We'll come back here in just a little bit and show you the finished product and we will set them off to the side and start the actual cheese and half and half of heavy cream mixture for the Queso.
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