Cheese Soup Caldo De Queso Food

MEXICAN CHEESE SOUP OR CALDO DE QUESO

Steps:

• Add the cooking oil to the pan and let it warm. Add the onions and sauté.
• Incorporate the garlic and the potatoes and let them cook for a few minutes.
• Add the corn and the roasted poblano peppers. Season with chicken bouillon and pepper. You can add salt if needed.
• Add warm milk and simmer the soup for a few minutes covered. The milk should be heated to avoid cutting and lumps.
• Add corn starch diluted in water. This agent will thicken the soup for a velvety texture. Finally, add the queso fresco and serve.

CALDO DE QUESO (MEXICAN CHEESE AND POTATO SOUP)

Steps:

• Wash throughly the green chilli peppers, roast them with the technique you prefer (in the oven, directly on the stove's fire or on a comal or pan).
• Put them in a plastic bag or container and then wrap them in a kitchen cloth. Let them sit for 10-15 minutes.
• Remove the skin from the peppers, cut them in half, remove all the seeds and remove the veins. Cut them into strips and set aside.
• In a large saucepan, heat the oil over medium heat. Add the onion and sauté for 4 minutes over low heat until transparent and tender.
• Add the garlic and sauté for a minute stirring constantly to release its aroma.
• Add the tomato and cook, stirring from time to time for about 5 minutes or until the tomato has released its juices and you'll have a thick sauce.
• Pour the broth, add the cilantro and season with salt and pepper (READ NOTES). Raise the heat and bring to a boil. Let everything simmer for 1 minute.
• Add the potatoes and cover the pan. Cook until the potatoes are tender (about 25 minutes).
• Uncover the pan and add the chillies and milk. Mix carefully and let the potato soup cook for 2 minutes.
• Turn off the heat and immediately add the cheese. Mix and let stand 5 minutes before serving

SONORA CHEESE SOUP

Steps:

• Heat the oil over medium heat in a large, heavy soup pot. When hot, add the potatoes and onions and cook, stirring often, until the onions are soft and translucent, about 4 to 5 minutes. Add the tomato, prepared Anaheim or poblano chiles, and salt, and cook until the ingredients are softened, 4 to 5 minutes more.
• Add the chicken broth, bring to a simmer and cook for 10 minutes, or until the potatoes are completely tender and the broth has thickened a bit. Taste and adjust salt. Reduce the heat to medium-low, slowly add the milk and bring back to a gentle simmer. Gradually crumble the cheese into the simmering soup and stir until cheese is completely melted - or serve in bowls with cubes of the cheese in the bowls adding the soup on top. Taste again for salt and serve hot.

BROCCOLI CHEESE SOUP

Steps:

• Preheat the oven to 375 degrees F.
• Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown.
• Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.
• Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve.

CHILI QUESO DIP

Steps:

• In a large skillet, cook beef and sausage with onion, jalapenos and garlic over medium-high heat until meat is no longer pink, 5-7 minutes, crumbling meat. Using a slotted spoon, transfer to a 5-qt. slow cooker. Stir in chili, soup, tomatoes, pimientos and cheese. , Cook, covered, on low until heated through, 2-3 hours, stirring halfway through cooking. Serve warm with taquitos or chips.

RIDICULOUSLY EASY QUESO FRESCO "DIP"

Steps:

• Slice queso fresco in half horizontally, creating 2 rounds. Transfer to a shallow microwave-safe baking dish.
• Spread salsa evenly over queso fresco and pour any residual juices around the dish for the queso fresco to marinate in. Top with cilantro, jalapeno, and hot sauce. Cover with plastic wrap and let marinate, at least 2 hours, preferably longer.
• Heat queso fresco in the microwave until slightly softened, about 3 minutes.

QUESO FUNDIDO

Steps:

• Preheat oven to 350°. Crumble chorizo into a 10-in. cast-iron or other ovenproof skillet; add corn, red onion and pepper. Cook over medium heat until meat is fully cooked, 6-8 minutes; drain. Stir in the cheeses., Bake until bubbly, 14-16 minutes. Sprinkle with tomato and green onions. Serve with chips.

SOPA DE QUESO (CHEESE SOUP WITH GREEN CHILE AND POTATO)

Steps:

• Heat the butter in a skillet over medium heat.
• Add the onion and garlic and cook slowly, stirring often, for 2 minutes.
• Add the tomato and cook, stirring frequently, until the pan is almost dry, about 5 minutes.
• Transfer to a 5-quart slow cooker.
• Peel the potatoes and cut into neat 1/2-inch cubes.
• You should have about 4 cups.
• Add to the slow cooker along with the broth and salt.
• Cover and cook on low for 6 hours.
• Add the poblanos and cheese and stir slowly until the cheese melts into the soup.
• Continue cooking on low for 30 minutes more.
• To serve, ladle the soup into bowls and sprinkle each serving with a little chopped cilantro.

CALDO DE QUESO (CHEESE SOUP)

Steps:

• Cook onions, jalapeno, and garlic in oil in large saucepan until tender.
• Do not scorch or overcook.
• Add tomatoes and cook for 15 minutes, then stir in chile strips and cilantro.
• Add water and season to taste with salt and pepper.
• In another large saucepan heat milk, cheese, and butter over medium heat, being careful not to scorch, just until cheese is melted.
• Add tomatoes and bring to a high simmer.
• Do not boil.
• Serve.

CHEESE SOUP - CALDO DE QUESO

Steps:

• Toast the flour (no oil, no grease, just add the flour to a medium hot pan and move it until the flour color goes from white to golden or light brown) take the flour out of the pan and clean the pan with a napkin,
• Add oil to the pan and when the oil is hot add the potatoes to brown them, (the potatoes in pieces 1inch aprox) add some salt. You don't want the potatoes fully cooked because you are going to add them to the soup later, but you want them sealed.
• Take the potatoes out, then add to the same pan the garlic and the onion finely chopped, for like 2-3 minutes and add there the anaheim green peppers (if you have a gas stove you can take the peel out of the chilis if you don't nevermind) the green peppers should be finely chopped also, and mix them with the onion and garlic.
• At the end add the tomato finely chopped also, and mix it with the onion, garlic and green chiles.
• Add the toasted flour and mix.
• Add the boiling water and the chicken bouillon, salt, pepper.
• Add the potatoes and the milk, and as soon as it boils, add the cheese pieces (1 in approx) let it boil for like a minute and turn it off. (Because the cheese falls to the bottom of the soup pan and it is hard to fish for it ;) I add it to each plate at the end but thats up to you).

SONORAN-STYLE POTATO, CHEESE, AND TOMATO SOUP

Steps:

• Heat oil in a large Dutch oven or other heavy pot over medium. Cook red onion, chile, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, stirring with a wooden spoon, until starting to soften, about 3 minutes. Stir in garlic and tomato paste, breaking up paste so it coats vegetables, then add squash, potatoes, and broth. Increase heat to medium-high and bring broth to a simmer. Reduce heat to medium and cook until potatoes are almost falling apart, 15-20 minutes.
• Add cherry tomatoes to pot and cook until warmed through but not bursting, about 3 minutes. Stir in oregano and vinegar and simmer 2 minutes to allow flavors to blend. Remove from heat and stir in milk (if using). Taste soup and season with more salt if needed.
• Divide queso fresco among bowls and ladle soup over, stirring to prevent cheese from clumping.

SONORAN CHEESE SOUP (CALDO DE QUESO DE SONORA)

Steps:

• Over medium to medium-low heat, melt the butter and saute, the onion, potatoes, green onions, and chiles until they are soft but not brown, about 10 minutes. Add the tomatoes and saute, over medium to medium-high heat for 3 minutes. Next, add the chicken broth or water and bring the soup to a boil; then turn down the heat and simmer covered, for 15 minutes. Remove the cover and add the milk and cheese. Stir the soup constantly and heat, without allowing to boil, until the cheese is melted and incorporated with the soup. Overheating the soup will cause it to curdle. Season with salt and pepper to taste. Serve with hot flour tortillas and butter. Typos by Brenda Adams posted to eat-l 10/7/96 Recipe By : James W. Peyton; El Norte, The Cuisine of Northern Mexico Posted to EAT-L Digest 6 October 96 Date: Mon, 7 Oct 1996 11:55:02 -0400 From: Brenda Adams

CALDO DE QUESO

Steps:

• Put the butter in a large pot and melted add the onion cut in stripes cook for 5 minutes add the green chile stripes and cook 5 minutes more, add the water, the milk, the bouilon granules , salt and pepper, when is boling add the potatoes peeled and cut in cubes , cook for 10 minutes until the potatoes are cook add the queso freso , turn off the heat and add the jack chesse .