Corn And Goat Cheese Queso Recipes

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CORN CAKES WITH GOAT CHEESE



Corn Cakes with Goat Cheese image

These corn cakes are full of flavor, and gluten-free as well.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 35m

Number Of Ingredients 9

2 tablespoons plus 1 teaspoon extra-virgin olive oil
3 cups corn (from 3 ears corn)
1 small zucchini, diced small
Coarse salt and ground pepper
2 scallions, very thinly sliced
2 large eggs, lightly beaten
1/4 cup cornmeal
2 ounces fresh goat cheese, crumbled
Crisp Breakfast Ham, optional

Steps:

  • In a large nonstick skillet, heat 1 teaspoon oil over medium. Add corn and zucchini and season with salt and pepper; cook until vegetables soften slightly, 3 to 5 minutes. Transfer to a medium bowl and let cool, 5 minutes. Add scallions, eggs, and cornmeal to corn mixture and stir to combine.
  • Wipe skillet clean, then heat 2 tablespoons oil over medium. In batches, cook cupfuls corn mixture until set on bottom, about 3 minutes. Flip and cook until cakes are cooked through, 2 minutes. Transfer to a plate. Sprinkle corn cakes with goat cheese and serve with ham if desired.

Nutrition Facts : Calories 286 g, Fat 15 g, Fiber 3 g, Protein 10 g

GOAT CHEESE QUESO FUNDIDO (FONDUE)



Goat Cheese Queso Fundido (Fondue) image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

1 cup white wine
1/2 pound mozzarella cheese, grated
1/2 pound goat's milk cheddar or Monterey Jack or Mexican Cotija, grated
1/2 pound goat cheese crumbled
2 chipoltle chilies in adobo sauce, finely chopped
1/4 pound dried, cured chorizo, finely diced
6 cloves roasted garlic, smashed to a paste
Salt and freshly ground black pepper

Steps:

  • Bring the wine to a simmer in a double boiler. Add the mozzarella and goat's milk cheddar, then stir until melted. Add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with jicama slices and tri-color corn chips.

CORN CON QUESO



Corn Con Queso image

I'm not a fan of Emeril's, but I have to say he sometimes has good recipes! This was from his show and it's a fabulous dip for veggies or sturdy crackers or whatever. I make it frequently, it's a great dish to bring if you don't want to bring something that someone else might be bringing, adding more or less heat for individual tastes.

Provided by bikerchick

Categories     Cheese

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons unsalted butter
1 1/2 cups chopped yellow onions
2 cups sweet corn (fresh is best, frozen can be used)
1 teaspoon salt
1/2 teaspoon cayenne
1 tablespoon chopped garlic
1/2 fresh jalapeno, seeded and chopped (more if you like it!)
8 ounces goat cheese, crumbled
1/2 cup milk

Steps:

  • In a medium saucepan, melt butter over medium heat.
  • Add onion, corn, salt and cayenne and cook, stirring, until very soft, 5 minutes or so.
  • Add garlic and jalapeno, stir to mix, and cook for 1 minute.
  • Add cheese and milk and cook gently over low heat, stirring, until cheese melts and mixture is smooth.
  • Remove from heat and pour into serving bowl, serve with whatever you would like to dip into it (bread, crackers, veggies, etc).
  • Serve immediately.

CORN AND GOAT CHEESE QUESO



Corn and Goat Cheese Queso image

I like my cheese dip hot! This creamy queso, full of flavorful ingredients, is great by the fire along side a cold Negro Medela! This is a variation of an Emeril recipe.

Provided by KathyP53

Categories     Cheese

Time 35m

Yield 2 1/2 cups

Number Of Ingredients 11

2 tablespoons butter
1/2 cup minced onion
salt & freshly ground black pepper
3 cups frozen corn
1 tablespoon minced garlic
1 fresh jalapeno, seeded and minced
8 ounces goat cheese, crumbled
1/2 cup heavy cream
1/2 cup very finely chopped tomatoes
2 tablespoons finely chopped cilantro leaves
tortilla chips

Steps:

  • Melt butter in medium saucepan over medium heat. Add onions and saute for 2 to 3 minutes until soft. Add corn and saute for 10 to 12 minutes. Stir in garlic, jalapenos, cheese, and cream. Cook for 5 minutes or until thickened. Season with salt and pepper.
  • Pour into fondue or warming dish. Sprinkle with tomatoes and cilantro.
  • Serve with tortilla chips.

Nutrition Facts : Calories 775.8, Fat 55.6, SaturatedFat 35.8, Cholesterol 161.3, Sodium 560.4, Carbohydrate 50.7, Fiber 5.8, Sugar 4.9, Protein 27.5

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