QUESO
A smooth and creamy queso is quintessential game-day food, so we took the classic recipe and kicked-it up a notch with jack and Cheddar cheeses. Enjoy it with tortilla chips or any of your favorite dippers for serving.
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Add the processed cheese, Monterey Jack, Cheddar and canned tomatoes (along with the juice) to a medium saucepan or 10-inch cast-iron skillet (see Cook's Note) and turn the heat to medium. Cook, stirring frequently with a rubber spatula, until all the cheese has melted and the queso is smooth, about 5 minutes. Serve immediately with tortilla chips.
- To make the queso spicy, use hot diced tomatoes and green chiles, such as RoTel Hot, instead of the Original.
- Processed block cheese is crucial due to its meltability and what it adds to the queso's texture. Do not try to substitute other cheeses.
QUESO BLANCO
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h10m
Yield 48 servings
Number Of Ingredients 14
Steps:
- Roast the poblano chiles individually over the flame of your stovetop, using metal tongs to hold them, until the skins are totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) Place the blackened chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes.
- Use a knife to scrape off most of the blackened skins. Slice the chiles in half lengthwise, scrape out the seeds and membranes and chop into small dice.
- Add the butter to a very large pot and saute the onions, jalapenos and garlic over medium heat. Add the milk, cream, chili powder and some salt and pepper and heat. Add the processed cheese and stir to melt. Then add the Cheddar, Monterey Jack, tomatoes and diced poblanos. Slowly melt and keep warm.
QUESO BLANCO MEXICAN WHITE CHEESE DIP
This is a white dipping sauce served in many restaurants with chips or hot flour tortillas for dipping. This is a basic recipe that uses '"jack" for the Tex-Mex version and chihuahua and/or asadero for the more traditional Mexican version.
Provided by Steve P.
Categories Sauces
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients in a double boiler and heat on medium.
- Cook until melted and well blended, stirring occasionally.
- Serve with fresh tostadas or hot flour tortillas.
Nutrition Facts : Calories 284.8, Fat 21.2, SaturatedFat 13, Cholesterol 61.5, Sodium 904.5, Carbohydrate 8.9, Fiber 1.2, Sugar 3.7, Protein 16.4
QUESO BLANCO DIP
Quick and easy queso dip. Pretty darn close to the kind at the Mexican Restaurant.
Provided by GingerGypsy
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Place American cheese and about 1/4 cup half-and-half in a saucepan over low heat; cook and stir until cheese starts to melt, about 5 minutes. Slowly start stirring half-and-half into cheese mixture, about 2 tablespoons at a time, until cheese begins to melt and mixture is smooth, about 5 minutes more. Continue adding more half-and-half.
- Season cheese mixture with cumin, black pepper, and salt; add red pepper flakes, a little at a time, until desired spiciness is reached.
- Cook and stir cheese dip until cheese is fully melted, adding more half-and-half if needed to thin it out, 5 to 10 minutes more. Remove from heat and top dip with chili powder.
Nutrition Facts : Calories 253.7 calories, Carbohydrate 2.5 g, Cholesterol 64.5 mg, Fat 21.3 g, Fiber 0.1 g, Protein 13.5 g, SaturatedFat 13.3 g, Sodium 930.8 mg, Sugar 0.4 g
QUESO BLANCO
Avoid the "hangries" with this crave-able, protein-packed Queso Blanco-a white cheese dip made with real milk! This budget-friendly snack comes together in a flash, delivers essential nutrients thanks to dairy milk, and is something the whole family will love.
Provided by Dotdash Meredith Creative
Categories Appetizer Snack Dip
Time 20m
Yield 2 1/2 cups
Number Of Ingredients 15
Steps:
- Add the spices: Once all of the milk has been whisked into the pot, add the cumin, garlic, salt, onion powder, and black pepper. Whisk the spices in completely while bringing the milk up to a simmer.
- Gradually whisk in the shredded cheese: Once the milk sauce has thickened, decrease the heat to the lowest setting. Whisk in the shredded cheese a heavy pinch at a time, adding the next batch of cheese only when the previous batch has melted completely.
- Adjust the consistency: When first prepared, the sauce will be slightly thin. This is to allow the queso to thicken properly as it cools. If you find your queso is too thick, add more milk, a tablespoon at a time, until it reaches your desired consistency.
- Keep warm over very low heat: If you plan to serve the queso blanco over the span of a couple of hours, keep the dip warm over very low heat. Stir every 10 minutes to keep it smooth. If the top of the dip starts to firm up, simply stir to replenish its creamy consistency.
- Serve with pita or chips: and a glass of real milk!
VELVEETA QUESO BLANCO
Creamy, tangy, hot and oh so wonderful! That's the kind of Velveeta Queso Blanco you'll learn to make in this post! Come on, I'll show you how, it couldn't be easier!
Provided by Wendi Spraker
Categories Side
Time 10m
Number Of Ingredients 2
Steps:
- Cut the cheese into 1 inch or smaller cubes and place into the saucepan. Pour the Rotel over the top.
- Place onto medium low heat on the stovetop and stir frequently.
- Serve when the cheese is completely melted and the tomatoes and chilis are incorporated.
Nutrition Facts : Calories 110 kcal, Carbohydrate 2 g, Protein 5 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 28 mg, Sodium 476 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
QUESO BLANCO DIP (WHITE CHEESE DIP)
I've come very close in recreating that scrumptious white sauce served at one of our favorite Mexican restaurants El San Jose!!!
Provided by KimmieOH
Categories Cheese
Time 15m
Yield 30 Ounces, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted.
- Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish.
- *Recipe Note: White American cheese is found at most deli counters in your local grocery store.
- *Reheat Instructions: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot.
Nutrition Facts : Calories 250, Fat 18.1, SaturatedFat 11.3, Cholesterol 47.5, Sodium 837.4, Carbohydrate 7.4, Fiber 0.2, Sugar 1.3, Protein 14.7
VELVEETA QUESO BLANCO DIP
This 4-ingredient Queso Banco Dip is so creamy, irresistible and most importantly, comes together in just minutes! Everyone always loves this Velveeta Queso Blanco. I've even caught guests licking the bowl!
Provided by Jillian - a Food, Folks and Fun original!
Categories Appetizer
Time 11m
Number Of Ingredients 4
Steps:
- Place the queso blanco cubes, green chilies, jalapeños, and milk into a medium microwave-safe bowl.
- Cook on high for 2 minutes and then stir. Heat for 1 minute on high and stir again. Repeat the process until the cheese is melted and the queso dip is nice and smooth.
- Serve with tortilla chips.
Nutrition Facts : Calories 130 kcal, Carbohydrate 7 g, Protein 11 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 24 mg, Sodium 956 mg, Sugar 4 g, ServingSize 0.33 cup
THREE CHEESE QUESO BLANCO
I've been trying to find the perfect queso recipe but finally decided to work one out on my own.... This is some good queso! It will be my go to recipe from now on!
Provided by Lacy S.
Categories Cheese
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place water, cumin, and bouillon cube in a saucepan and bring to a boil.
- As soon as the bouillon cube is dissolved turn the burner to medium and slowly whisk in about 4 ounces of the heavy cream.
- When the mixture begins to bubble add in the cubed American cheese. You will have to whisk quite a while until the cheese is almost melted.
- Add in 4 more ounces of the heavy cream and bring back to a bubble. When bubbling add in the cream cheese and whisk until fully incorporated.
- Add remainder of the heavy cream and shredded Monterey Jack. Whisk until all the cheese is melted and remove from the heat.
- We like to add cilantro and diced tomatoes to our queso sometimes. You can garnish however you like. You can also keep this warm in a small crockpot on low.
Nutrition Facts : Calories 407.4, Fat 38.6, SaturatedFat 23.8, Cholesterol 129.1, Sodium 546.1, Carbohydrate 4.9, Sugar 0.7, Protein 11.5
QUESO BLANCO DIP
Queso Blanco Dip is a Mexican white cheese dip. This easy queso dip can be served up at parties with or as a nacho cheese sauce on nachos! This white cheese dip is yummy.
Provided by Deanna @SeductionInTheKitchen.com
Categories Appetizer Recipes
Time 15m
Number Of Ingredients 5
Steps:
- In a saucepot, add the heavy cream, cumin, and chicken bouillon.
- As it starts to simmer, add in the cheese.
- Stir until the cheese is melted.
- Take off the heat and serve it up and ENJOY!
Nutrition Facts : Calories 57 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 173 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
QUESO BLANCO CHEESE
Adapted from Cheesemaking Made Easy, by Ricki Carroll and Robert Carroll, this is an easy way to make your own cheese! Queso blanco is a Latin American cheese. The name means white cheese. There are many variations of this cheese throughout Latin America. It is hard and rubbery, with a bland, sweet flavor. It is excellent for cooking, and has the unique property of not melting even if deep-fried. A similar cheese, Panir, is made in India, and there are many delicious Indian recipes using this cheese. It is easy to make, and is an excellent choice if you are in a hurry or if the weather is very hot, a condition which causes problems in the making of many cheeses. Queso blanco is often diced into half-inch cubes. That way it can be used in many ways, stir-fried with vegetables, added to soups or sauces (such as spaghetti), or used in Chinese cooking as a substitute for bean curd. It browns nicely and takes on the flavor of the food and spices in the recipe. Cook time is an estimate.
Provided by Sharon123
Categories Cheese
Time 2h5m
Yield 1-2 pounds
Number Of Ingredients 2
Steps:
- Over a direct source of heat warm 1 gallon of milk to 180 degrees F., stirring often to keep it from scorching. Maintain this temperature for several minutes. Slowly add vinegar until the curds separate from the whey. Usually 1/4 cup of vinegar will precipitate 1 gallon of milk.
- Pour the curds and whey into a cheesecloth-lined colander. Tie the four corners of the cheesecloth into a knot and hang to drain for several hours or until the bag of curds stops dripping. Take the mass of curds out of the cheesecloth. It will be a solid bag of curd. It may be wrapped in plastic wrap and stored in the refrigerator until needed. It will keep up to 1 week.
Nutrition Facts : Calories 2353.1, Fat 126.9, SaturatedFat 72.8, Cholesterol 390.4, Sodium 1562.8, Carbohydrate 176.5, Sugar 205.4, Protein 125.7
QUESO BLANCO (WHITE CHEESE DIP)
Queso Blanco - white cheese dip for nachos, served in Tex Mex restaurants. I imagine you could use yellow American cheese for regular queso dip - from penniesonaplatter.com
Provided by Random Rachel
Categories Cheese
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted.
- Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish.
QUESO BLANCO
Queso blanco is a soft, unaged white cheese that originated in Spain. It's also fantastically easy to make at home! Add salt for a savory cheese to crumble on salads, or skip the salt for a creamy soft cheese that is delicious served with a drizzle of honey! Store queso in the refrigerator for up to 1 week.
Provided by ChefJackie
Categories 100+ Everyday Cooking Recipes
Time 1h25m
Yield 8
Number Of Ingredients 3
Steps:
- Line a colander with a damp piece of muslin or cheesecloth. Place colander over a bowl or in the sink.
- Pour milk into a large saucepan; bring to 185 degrees F (85 degrees C), stirring frequently. Stir in salt.
- Pour vinegar into milk, a little at a time, stirring well after each addition until curds begin to separate from the whey.
- Spoon curds into the muslin-lined colander using a slotted spoon. Fold the muslin over the top of the curds. Fill a smaller container with water and place on top of the muslin to press down on the cheese. Let rest for 1 to 3 hours, allowing the liquid to drain from the cheese (the longer you allow the cheese to drain, the drier the cheese will be).
Nutrition Facts : Calories 294.9 calories, Carbohydrate 22.2 g, Cholesterol 48.8 mg, Fat 15.9 g, Protein 15.7 g, SaturatedFat 9.1 g, Sodium 2175.7 mg, Sugar 22.1 g
HOMEMADE QUESO BLANCO CHEESE
Queso blanco cheese is creamy and fresh and typically made from cow or goat's milk. Learn how to make it at home with this simple recipe.
Provided by Marian Blazes
Categories Appetizer
Time 5h30m
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- In a large pot, combine the milk, whipping cream, buttermilk, and salt. Stir over medium heat until the temperature reaches 190 F (or nearly a boil). Remove from heat.
- Stir in the vinegar, 1 tablespoon at a time. Small curds will begin to form. Stir gently for 5 minutes or so, then let the mixture cool for 10 more minutes.
- Line a large colander with 2 to 3 layers of cheesecloth. Slowly pour the milk mixture into the colander, letting the whey (the clear liquid) drain away into a bowl.
- When most of the whey has drained off and the cheese is cool enough to handle, lift the edges of the cheesecloth up and twist, wrapping the cheese securely inside the cheesecloth. Squeeze off excess whey.
- Hang the cheesecloth "bag" over the sink (use a clip to hang it from the faucet, for example) and let the whey drain for about an hour.
- Once the cheese is well-drained, store the cheese in the refrigerator in an airtight container. Alternatively, you can press the curds by following the instructions below.
- Once the cheese curds are well drained, place a ring mold (or clean, empty metal can with both lids removed) on a baking sheet or flat dish. Spoon curds inside of the ring.
- Cover the curds with a piece of wax paper, then use another can or something heavy to press down on them. Place the cheese in the refrigerator and press for 3 to 4 hours, or overnight.
- Remove from the mold and wrap cheese with plastic wrap or place in an airtight container.
Nutrition Facts : Calories 213 kcal, Carbohydrate 14 g, Cholesterol 42 mg, Fiber 0 g, Protein 9 g, SaturatedFat 8 g, Sodium 639 mg, Sugar 14 g, Fat 14 g, ServingSize About 8 oz (8 servings), UnsaturatedFat 0 g
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