Tex Mex Queso with Grilled Steak
Tex Mex Queso with Grilled Steak, a Tailgating beef recipe, ready in 30 minutes, serves 12 Servings.
Recipe Courtesy Of:
Cook Time: 30 Minutes
Servings: 12
Ingredients: 12
Ingredients
Optional ingredients
Preparation
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Step 1
Season steak with salt and pepper. Place steaks on oiled grates and grill for approximately 8 minutes on one side, or until moisture starts to pool on the top and beef releases easily from grates with tongs. Flip once, grilling on the other side for 8 minutes or until internal temperature reaches 145°F (for medium doneness) with a meat thermometer inserted into the thickest part of the steak. Let your steak rest while you make the queso. After the steak has fully rested, cube into bite sized pieces.
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Step 2
Melt butter in a stock pot on medium heat. Once melted, add garlic to the pot and cook for 1 minute. Add Roma tomatoes and green chilis and cook for an additional 2 minutes.
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Step 3
When the tomatoes and chilis have warmed, add American cheese and half and half. Cooking tip: slowly incorporate the cheese to allow it to melt smoothly without clumping.
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Step 4
Once you’ve fully incorporated the American cheese, add in the cheddar and heat until melted and smooth. For flavor depth, add cracked black pepper and 1-2 tsp of your favorite hot sauce.
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Step 5
When cheese is smooth and warmed through, add the cubed steak and serve.
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Step 6
Pour queso into a crock pot, and set it to warm.
Suggestions
If using canned diced tomatoes with chilies instead of fresh tomatoes, be sure to drain the liquid to avoid diluting the queso
If a queso with a thick consistency is desired, add extra cheddar cheese
Nutrition Information
Nutrition information per serving: 320 Calories; 244.8 Calories from fat; 27.3 g Total Fat (17.3 g Saturated Fat; 7.4 g Monounsaturated Fat); 84.2 mg Cholesterol; 684.4 mg Sodium; 4.5 g Total Carbohydrate; 0.2 g Dietary Fiber; 17.8 g Protein; 0.4 mg Iron; 16.8 mg Potassium; 0.11 mg Riboflavin; 2.4 mg Niacin; 0.17 mg Vitamin B6; 0.27 mcg Vitamin B12; 1.0 mg Zinc; 7.4 mcg Selenium; 28.0 mg Choline.
This recipe is an excellent source of Protein; and a good source of Vitamin B12 and Selenium.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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