Queso Con Gouda Food

GOUDA FONDUE

Gouda Fondue image

Provided by Food Network Kitchen

Time 40m

Yield 2 cups fondue, serves 4 to 6

Number Of Ingredients 8

Ingredients

1 cup dry white wine
1 teaspoon freshly squeezed lemon juice
12 ounces Gouda cheese, (rind trimmed), shredded
4 ounces aged Gouda cheese, (rind trimmed), shredded
2 tablespoons cornstarch
1 pinch freshly grated nutmeg
1 pinch cayenne pepper
Cubed or torn bread, boiled small red potatoes, broccoli, cauliflower, and/or sliced apples or pears

Steps:

Combine wine and lemon juice in a small pot over medium heat. Toss together both cheeses and cornstarch in a large bowl. When the wine comes to a boil, slowly add the cheese and cornstarch mixture, whisking continuously until smooth. Season with nutmeg and cayenne. Transfer to a small slow cooker set to low and serve with the selection of dippers. Fondue should hold on low setting for up to 1 hour.

CHORIZO QUESO

Chorizo Queso image

Provided by Food Network

Time 20m

Yield 4 quarts

Number Of Ingredients 8

Ingredients

1/2 pound butter
1/2 pound flour
2 quarts heavy cream
Two 12-ounce bottles Mexican lager
3 3/4 pounds American cheese, shredded
3 pounds Cheddar, shredded
1 3/4 pounds smoked Gouda, shredded
1 quart cooked chorizo

Steps:

Melt butter in a stockpot over medium heat, then whisk in flour slowly, adding more only after it incorporates with butter. Whisk in heavy cream and lager until combined with roux. One quart at a time, add cheeses. Once all cheese is melted, add chorizo.

QUESO CON GOUDA

Queso Con Gouda image

Just goes to prove that Queso can be made with almost any cheese. The important factor in making good queso is to use a processed cheese (like Velveeta) for at least one of the cheese choices. A mixture of smoked Gouda and regular Gouda is recommended and gives this a subtle smoke flavor that really adds depth. If necessary, this can be made using 8 oz of regular Gouda. Developed for RSC #11.

Provided by PaulaG

Categories Cheese

Time 30m

Yield 4 cups

Number Of Ingredients 12

Ingredients

3 (4 ounce) cans chopped green chili peppers, drained
2 shallots, peeled, chopped
1 tablespoon olive oil
2 garlic cloves, minced
3/4-1 1/4 cup milk
1/2 cup sun-dried tomato, minced, not oil packed
4 ounces gouda cheese, diced
4 ounces smoked gouda cheese, diced
1/2 cup asiago cheese, coarsely grated
8 ounces processed cheese (Velveeta, American, etc.)
1/4-1/2 teaspoon ground cayenne pepper
salt and pepper, to taste

Steps:

Heat the oil in a medium size pan, saute the shallots and garlic until soft, stir in the chili peppers.
Add the milk starting with 3/4 cup and adding the additional 1/2 cup as needed for proper consistency; add tomatoes, cayenne pepper, and cheese.
Heat over low heat until cheese melts; season as desired with salt and pepper.
Serve warm with tortilla chips, hamburger patty, hamburger steak or chicken.

SLOW-COOKER QUESO

Slow-Cooker Queso image

On gameday, queso is an undisputed MVP but it often loses steam (and silkiness) by halftime. To combat the cooldown issue, this recipe calls for making the queso in a slow cooker, which you can keep plugged in to maintain cheesy, melty bliss through the final drive.

Provided by Riley Wofford

Categories Food & Cooking Slow Cooker Recipes

Time 2h10m

Yield Makes 4 cups

Number Of Ingredients 7

Ingredients

8 ounces pepper Jack cheese, shredded (2 cups)
4 ounces American cheese, shredded (1 cup)
2 teaspoons cornstarch
1 (10-ounce) can diced tomatoes with chiles, such as Ro-Tel
1 (12-ounce) can evaporated milk
Kosher salt
Finely chopped red onion, sliced jalapeños, chopped cilantro leaves, and tortilla chips, for serving

Steps:

In the bowl of a 1 1/2-quart slow cooker, toss both cheeses with cornstarch to evenly coat. Stir in tomatoes and evaporated milk; season with salt.
Cover and cook on low until mixture is bubbling and thickened slightly, 2 to 2 1/2 hours. Uncover and stir until smooth. Season with more salt and garnish with onion, jalapeños, and cilantro. Serve with tortilla chips on the side.

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