Crema De Queso Cubana Cheese Soup Recipes
QUESO FRESCO SOUP
A delicious soup using Mexican queso fresco, Hatch chiles, and potatoes. I use fresh frozen Hatch chiles but canned work in this recipe as well. A great soup to serve on those cold winter days. Easy and quick to make.
Provided by Yoly
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a soup pot over medium heat until shimmering, about 3 minutes. Add potatoes and onions. Cook, stirring frequently, until onions are soft and translucent, 5 to 6 minutes. Add tomato, Hatch chiles, and salt. Cook until tomato has softened, 4 to 5 minutes.
- Pour in chicken broth and cook over medium-low heat until potatoes are fork-tender, about 10 minutes. Add cream and milk and bring to a simmer. Add queso fresco and cook until warmed, 2 to 3 minutes.
Nutrition Facts : Calories 342 calories, Carbohydrate 26 g, Cholesterol 59.8 mg, Fat 22.6 g, Fiber 3.3 g, Protein 10.1 g, SaturatedFat 10 g, Sodium 960.8 mg, Sugar 5.8 g
CALDO DE QUESO (CHEESE SOUP)
Make and share this Caldo de Queso (Cheese Soup) recipe from Food.com.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cook onions, jalapeno, and garlic in oil in large saucepan until tender.
- Do not scorch or overcook.
- Add tomatoes and cook for 15 minutes, then stir in chile strips and cilantro.
- Add water and season to taste with salt and pepper.
- In another large saucepan heat milk, cheese, and butter over medium heat, being careful not to scorch, just until cheese is melted.
- Add tomatoes and bring to a high simmer.
- Do not boil.
- Serve.
Nutrition Facts : Calories 392.5, Fat 31.1, SaturatedFat 19, Cholesterol 89.2, Sodium 689.5, Carbohydrate 13.8, Fiber 1.7, Sugar 4.3, Protein 16.5
QUESA CUBANO
Provided by Geoffrey Zakarian
Time 10m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Place the tortilla on a round plate. Sprinkle the Cheddar on one half of the tortilla, and top with the ham. Microwave until the cheese is melted, about 1 minute. Top with the pickles and spread the mustard on the other half. Fold over to make a quesadilla shape.
CREMA DE CALABAZINES
I learned this excellent cream of zucchini soup recipe while living in Spain from a 75-year old woman in Madrid. It's excellent, easy, low-fat, and cheap, as well as a wonderful comfort food. Vary recipe by adding carrots or spinach or other vegetables. Increase potato volume for thicker soup. Garnish with croutons, paprika and chives. Delish!
Provided by Rebecca
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Clean and quarter zucchini and potatoes. Peel and chop onion. In a large pot boil zucchini, potatoes and onion in water (just covering them) until very tender. Drain vegetables, but retain stock.
- In a blender, or with a hand blender, puree the cheese, zucchini, potatoes, onion and bouillon while adding stock, until desired consistency is reached. (If you're using a blender, do this in two batches.)
- Pour mixture back into large pot and bring to a boil. Salt and pepper to taste.
Nutrition Facts : Calories 113.2 calories, Carbohydrate 16.6 g, Cholesterol 8.4 mg, Fat 2.8 g, Fiber 2.9 g, Protein 7.1 g, SaturatedFat 1.6 g, Sodium 832.1 mg, Sugar 4.5 g
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