QUESO CHEESE SAUCE
This queso isn't so much a dip as it is a sauce. I use this to top my burritos, empanadas "Recipe #251992" and enchiladas. I also pour this cheese sauce all over my rice and beans, too!! Enjoy!
Provided by KPD123
Categories Sauces
Time 5m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a small saucepan over medium heat.
- Whisk in flour and cook for about 1 minute.
- Whisk in milk gradually until incorporated.
- Gradually stir in cheese until melted.
- Season with cumin, salt and pepper to taste.
QUESO (MEXICAN CHEESE DIP)
Luxuriously smooth Queso made with real cheese better than a tex-mex restaurant! This rich and velvety Queso Dip recipe is a winner! Flavour packed with onion, garlic, jalapeños, tomatoes, cilantro and spices. Normally made with Velveeta, our recipe is made with real cheese...there's nothing like a good Queso dip to dunk your fried tortillas or corn chips!
Provided by Karina
Categories Appetizer
Time 15m
Number Of Ingredients 11
Steps:
- Melt butter in a medium-sized pot over medium-heat. Sauté the green onions (white parts only) for 4 minutes, until soft. Then add the garlic and sauté until fragrant, about 30 seconds.
- Add the tomatoes in with juices with the chiles, cumin, onion powder and cayenne pepper. Cook while stirring occasionally, for 2 minutes until soft and fragrant.
- Mix cornstarch into the pot, then pour in the evaporated milk, stirring well to combine.
- Bring to a boil, then add the cheese, mixing well. Cook, while stirring, until cheese just melts through the milk and transforms into a smooth sauce. Take off heat immediately.
- Stir in cilantro, green onions (reserved green parts) and season with salt to taste if needed. Mix well.Serve warm.Tip: Queso thickens when cooled.
Nutrition Facts : Calories 163 kcal, Carbohydrate 7 g, Protein 8 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 38 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
THE BEST QUESO CHEESE SAUCE
Super easy and delicious. Recipe courtesy of www.aspicyperspective.com. I doubled the recipe, and I added quite a few more jalapenos, but I'll post it as written.
Provided by AmyZoe
Categories Cheese
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place a medium pot over medium heat. Add the butter, shallots, garlic, and jalapeno.
- Saute for 3 to 4 minutes to soften, then add the half and half and chipotle peppers.
- Whisk in the cornstarch. Allow the mixture to come to a simmer, so the half and half can scald (not necessary with evaporated milk) then lower the temperature to medium-low.
- Stir in the cream cheese and mustard.
- Slowly start adding the shredded cheese.
- Stir and add by the handful, until the sauce comes together. if you prefer your cheese sauce a little thinner, add an extra splash of half and half. Serve immediately, or keep warm in a slow cooker or fondue pot.
Nutrition Facts : Calories 406.2, Fat 34.3, SaturatedFat 21.2, Cholesterol 108, Sodium 476.4, Carbohydrate 7.8, Fiber 0.4, Sugar 1.9, Protein 17.6
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.
EASY QUESO
Provided by Ree Drummond : Food Network
Categories condiment
Time 10m
Yield 4 cups
Number Of Ingredients 3
Steps:
- Combine the cheese, the whole can of tomatoes and chiles and the jar of pimientos with their liquid in a saucepan over medium-low heat, stirring occasionally, until the cheese is fully melted, 5 to 7 minutes.
QUESO
Queso, a popular Tex-Mex dip made with processed American cheese and canned tomatoes, was inspired by chile con queso, a Mexican dip of melted cheese and chiles that made its way to the United States in the 1930s and '40s. As the two-ingredient Americanized adaptation gained popularity, supermarkets began placing Ro-tel canned tomatoes near shelf-stable Velveeta cheese, and queso became mainstream. Purists will argue that any ingredient beyond American cheese and spicy diced tomatoes is unnecessary, but you can customize this recipe by adding any combination of black beans, scallions, cilantro, garlic, cumin, red-pepper flakes, oregano, lime zest or juice.
Provided by Alexa Weibel
Categories snack, dips and spreads, appetizer
Time 20m
Yield 6 cups
Number Of Ingredients 13
Steps:
- Roughly chop the processed cheese into 1-inch cubes, then add to a medium saucepan. Stir in the tomatoes and their juices, plus 2/3 cup water, then heat over medium-low, stirring frequently, until cheese is melted and mixture is creamy, 5 to 7 minutes. You can stop here, and serve immediately with chips, or proceed to Step 2, if you're feeling extra.
- Stir in any combination of desired additions: black beans, scallions, cilantro, garlic, cumin, red-pepper flakes, oregano, and lime zest and juice. Heat over low, stirring occasionally, until warmed and flavors meld, about 5 minutes. If you like some extra heat, stir in chipotle chiles en adobo. Season to taste with salt, and additional red-pepper flakes, if desired, and serve immediately. (You could also keep your queso in a slow-cooker on a low setting, stirring occasionally, to keep it molten.) Mixture will keep refrigerated for up to 1 week.
QUESO SAUCE
Steps:
- Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high, and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the Chihuahua cheese until melted. Stir in the Parmesan and season with salt and pepper. Thin with additional milk if needed. Keep warm.
BEST CHEESE SAUCE
This fabulous cheese sauce is as easy to make as it is versatile. A smooth, fail-safe sauce for Welsh rarebit, Horseshoe sandwiches, vegetables, and pasta. Try it over poached eggs and toast. Wow!
Provided by Pam Witzig
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in a saucepan over low heat. Blend in flour and cook until mixture is smooth and bubbly, 2 to 3 minutes. Remove from heat; stir in half-and-half, Cheddar cheese, salt, pepper, and cayenne. Return to heat and cook, stirring constantly, until sauce is smooth, about 5 minutes. Keep warm until serving.
Nutrition Facts : Calories 668.5 calories, Carbohydrate 12.4 g, Cholesterol 178.2 mg, Fat 59.9 g, Fiber 0.3 g, Protein 21.9 g, SaturatedFat 37.8 g, Sodium 1223.1 mg, Sugar 0.6 g
CHILES CON QUESO (CHILIES IN CHEESE SAUCE)
A cheese fondue with a difference. The chilies and tequila give this cheese sauce quite a kick. It makes an excellent starter or light lunch. Heating the chilies will bring out their sweetness, as the natural sugars in them will caramelise. Removing the seeds from the chilies reduces the heat.
Provided by English_Rose
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the chilies in a dry frying pan over a medium heat until all the skin blisters and darkens. Be careful not to allow the chili flesh to burn.
- Place the chilies in a polythene bag for 20 minutes, and then remove the skins and seeds.
- Cut the chilies into thin strips and then cut the strips in half to make short strips.
- Heat the oil in a frying pan and cook the onion until it is beginning to soften. Add the cheese, creme fraiche and cream and continue heating over a low heat until the cheese melts.
- Add the chilies and stir continuously until the sauce becomes smooth.
- Dice the tomatoes into 1/2in pieces. Stir into the sauce, and then pour into a serving dish.
- Just before serving, stir in the tequila and mix well.
- Serve warm with tortilla chips.
Nutrition Facts : Calories 579.8, Fat 48.4, SaturatedFat 28.6, Cholesterol 136.9, Sodium 681.2, Carbohydrate 5.6, Fiber 1.2, Sugar 3.1, Protein 31.8
MEXICAN WHITE CHEESE DIP/SAUCE
This dip is similar to white cheese sauces served in many Mexican restaurants. The amount of heat can be adjusted by adding your favorite chili pepper or crushed cayenne pepper to taste. As is, it is kid-friendly, quick, and delicious! It can be used as a dip for tortilla chips or a sauce for many Mexican dishes.
Provided by leahnwells
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately.
Nutrition Facts : Calories 232.6 calories, Carbohydrate 5.3 g, Cholesterol 55.1 mg, Fat 19.9 g, Fiber 0.5 g, Protein 13 g, SaturatedFat 13.1 g, Sodium 1207 mg, Sugar 2 g
3-INGREDIENT CHEESE SAUCE
This velvety-smooth sauce uses real cheddar (not the processed stuff) and comes together in less than 10 minutes. Serve as is with chips, fries, or chili dogs, or transform it into the best queso you've ever had (see below for more on that). Pro tip: Skip the aged cheddar from the fancy cheese counter-the sauce will be even creamier with a block of no-frills cheddar from the dairy aisle of the supermarket.
Provided by Rhoda Boone
Categories 3-Ingredient Recipes Cheese Cheddar Milk/Cream Sauce Cheese Week Condiment Sauce Secrets
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Make cheese sauce:
- Toss cheese and cornstarch in a medium heatproof bowl. Pour evaporated milk over and cook in microwave on high 1 minute. Whisk and continue to cook in 30-second increments, whisking in between, until melted and smooth (about 2 minutes total).
- Make queso variation:
- Once cheese has melted, stir in Rotel and hot sauce, if using, and microwave an additional 30 seconds. Stir to combine.
QUESO DIP
Otherwise known as cheese dip, this is a great recipe for any get together. Cheddar cheese is melted into a smooth, thick mixture. Bring along a couple copies of the recipe, people will ask for it!!
Provided by Heather
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 20m
Yield 16
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium heat, melt the butter. Thoroughly stir in the cornstarch. Stir in the sour cream. When the mixture becomes hot and bubbly, mix in Cheddar cheese and salsa. Continue stirring until cheese has melted and mixture begins to thicken, about 10 minutes. Serve hot.
Nutrition Facts : Calories 60.1 calories, Carbohydrate 1.1 g, Cholesterol 14.1 mg, Fat 5.3 g, Protein 2.1 g, SaturatedFat 3.4 g, Sodium 60.8 mg, Sugar 0.1 g
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