Tex Mex Queso with Grilled Steak
Recipe Courtesy Of:
30
Minutes
12
Servings
12
Ingredients
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.
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.
