Queso Blanco Food

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QUESO BLANCO DIP



Queso Blanco Dip image

Make and share this Queso Blanco Dip recipe from Food.com.

Provided by Wildflour

Categories     Mexican

Time 15m

Yield 4-8 serving(s)

Number Of Ingredients 3

1 lb land o' lakes white American cheese, in the deli at Walmart
2 (4 ounce) cans diced green chilies, undrained
1/2-1 cup heavy cream, depending on thickness of dip you like

Steps:

  • Simmer all on the stove in a saucepan until smooth.

Nutrition Facts : Calories 491, Fat 38.9, SaturatedFat 24.3, Cholesterol 113.5, Sodium 1779.9, Carbohydrate 13.2, Fiber 0.7, Sugar 1.8, Protein 23.5

QUESO



Queso image

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

10 ounces processed block cheese, diced, such as Velveeta (see Cook's Note)
4 ounces Monterey jack cheese, coarsely shredded
2 ounces sharp Cheddar, coarsely shredded
One 10-ounce can diced tomatoes and green chiles, such as RoTel Original (see Cook's Note)
Tortilla chips, for serving

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 CHEESE



Queso Blanco Cheese image

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

1 gallon whole milk
1/4 cup vinegar

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

VELVEETA QUESO BLANCO



Velveeta Queso Blanco image

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

16 oz Velveeta Queso Blanco
15.5 oz Fireroasted Rotel Tomatoes and Chilis

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

VELVEETA QUESO BLANCO DIP



Velveeta Queso Blanco Dip image

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

2 pound brick Velveeta Queso Blanco (cut into 1/2 inch cubes)
8 ounces canned chopped green chiles
2 large jalapeños (minced)
2 Tablespoons milk

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

VELVEETA QUESO BLANCO DIP



VELVEETA Queso Blanco Dip image

Combine two ingredients in eight minutes for one smiling crowd with this queso blanco dip. This VELVEETA Queso Blanco Dip is one great appetizer.

Provided by My Food and Family

Categories     Meal Recipes

Time 10m

Yield 24 servings, 2 Tbsp. each

Number Of Ingredients 4

1 lb. (16 oz.) Queso Blanco VELVEETA, cut into 1/2-inch cubes
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, well drained
1/4 tsp. ground cumin
1/4 cup chopped fresh cilantro

Steps:

  • Microwave all ingredients except cilantro in microwaveable bowl on HIGH 3-1/2 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 2 min.
  • Stir in cilantro.

Nutrition Facts : Calories 45, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 290 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 2 g, Protein 3 g

QUESO BLANCO



Queso Blanco image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h10m

Yield 48 servings

Number Of Ingredients 14

12 fresh poblano chiles
4 tablespoons salted butter
4 onions, diced
4 jalapenos, minced
2 cloves garlic, grated
4 cups milk
4 cups heavy cream
1 tablespoon chili powder
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
4 pounds queso blanco-style processed cheese, such as Velveeta Queso Blanco, cut into large cubes
8 cups grated sharp Cheddar
8 cups grated Monterey Jack cheese
Four 14.5-ounce cans petite-diced tomatoes

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.

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  • In a medium saucepan, melt the butter over medium heat. Add onion and jalapeno until softened and the onion is translucent, about 4-5 minutes. Add garlic and stir for 30 seconds.
  • Slowly pour in half n' half and stir to combine. Allow to warm for 4-5 minutes over medium heat.
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BEST QUESO BLANCO RECIPES | FOOD NETWORK CANADA
Step 2. 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. Step 3. 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.
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