White Queso Using Monterey Jack Cheese Food

WHITE QUESO DIP RECIPE

Steps:

• Melt two teaspoons of butter in medium-sized frying pan. Add onions, cook until they become translucent.
• Place the cheese and heavy cream together in a medium-sized pan and heat over low-medium heat until the cheese melts.
• After the cheese has melted, add green chilis and onions and stir well.

QUESO

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.

WHITE QUESO (USING MONTEREY JACK CHEESE)

Steps:

• Heat butter in a saucepan over medium-high heat; whisk flour into melted butter until smooth. Slowly pour milk into flour mixture; bring to a boil. Reduce heat to low and stir in onion powder and garlic powder; simmer for 2 minutes. Add Monterey Jack cheese while stirring constantly until melted, about 5 more minutes.

WHITE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees. Grease a 9x13 pan.
• Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
• In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
• Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
• Pour over enchiladas and top with remaining cheese.
• Bake 22 min and then under high broil for 3 min to brown the cheese.
• *side note - the sauce doesn't freeze very well, so if you're making them ahead of time. Just make and freeze the Enchiladas. Make the sauce the day of.

5-INGREDIENT WHITE QUESO

Steps:

• In a medium pot over LOW heat, combine the cheese, cream cheese, sour cream, and Rotel.
• Let the mixture heat until the cheeses melt and a smooth cream forms, stirring often. This should take 15-20 minutes. Add the spices if desired. Add milk if needed.
• Once melted, serve immediately, or transfer to a slow cooker with a "warm" setting to keep dip warm and melted. Enjoy!

EASY QUESO DIP

Steps:

• Stovetop method: Bring 1 inch of water to a boil in a medium saucepan. Reduce the heat to medium-low and place a bowl inside the pot to create a double boiler. (The bowl should be big enough to rest above the rim of the pot without the bottom touching the water.) Add both cheeses, the half-and-half, garlic, jalapeño, and ground black pepper, then stir to combine. Cook, stirring occasionally, for 5 to 10 minutes, until the cheese is melted and the dip is creamy. Stir in the green chilies.
• Slow cooker method: Combine both cheeses, the half-and-half, garlic, jalapeño, and ground black pepper in the base of a slow cooker, and stir to combine. Cover and cook on high for 50 minutes, stirring once half-way through. Stir in the green chilies. Transfer to a serving bowl or reduce the temperature of the slow cooker to warm and keep covered until ready to serve.
• Top with diced tomatoes, cilantro, and sliced jalapeño. Serve immediately.

WHITE QUESO IN THE SLOW COOKER

Steps:

• In a small to medium size slow cooker, combine all ingredients. Cover and cook on low for four hours or until everything is melted, stirring to combine.
• Turn to warm until ready to serve (and even while serving if desired).
• Garnish with fresh cilantro if desired and serve with chips or toasted mini taco boat halves.

PEPPER JACK QUESO DIP

Steps:

• Toss the shredded cheese with the cornstarch; set aside.
• Place the butter in a medium saucepan over medium heat; add the onion, pepper, cumin, and salt, and cook, stirring occasionally, until the onions start to soften and become translucent, about 4 minutes.
• Add the garlic and cook for 1 minute more. Add the milk and bring to a simmer.
• A handful at a time, add the cheese to the saucepan, stirring after each addition until melted. Let the queso simmer for 2 to 3 minutes. Taste the dip (caution-it's hot!) and adjust for seasoning (be careful with salt because tortilla chips are usually already pretty salty).
• Transfer the queso to a bowl. Top with some cilantro and serve with tortilla chips for dipping.

WHITE QUESO SAUCE

Steps:

• In a saucepan, saute the diced onions and fresh chilies over medium heat in the butter until onions are soft and transparent.
• Add flour and stir/scrape the bottom to prevent sticking. Cook for several minutes to remove the raw flour taste from the roux.
• Whisk in the heated half and half until the sauce has thickened (will coat the back of a spoon).
• Add the dried cumin, Mexican oregano and drained green chilies and stir to combine.
• Add the cheese and stir over medium heat until the cheese has fully melted. Don't use your whisk or the cheese will create a gooey mess in the whisk wires. I use as much Monterey jack cheese as necessary to bring the Queso to the desired consistency.
• Once the cheese has melted, add the cilantro, corn, jalepenos and lime juice, if desired. These ingredients are not mandatory but add a great deal of depth to the Queso.
• We like to serve this over tortilla chips with thinly-sliced marinated flank steak or chicken breast and diced tomatoes.

MONTEREY JACK CHILE CON QUESO DIP

Steps:

• MELT butter in large saucepan over medium heat. Add onion, jalapeno, red pepper and garlic; cook, stirring, until softened. ADD tomatoes and cook for about two minutes longer or until the mixture has reached a simmer. Add cheese and cream cheese and stir until melted. STIR in cilantro and cumin. Season mixture with black pepper and hot sauce or cayenne. SERVE warm with Spicy Chili Firecrackers.