Mexican Queso Fresco Cheese Recipes

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QUESO CHEESE SAUCE



Queso Cheese Sauce image

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

1 tablespoon unsalted butter
1 tablespoon flour
1 cup milk
1 cup monterey jack cheese, shredded
1/2 teaspoon cumin
salt and pepper

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)



Queso (Mexican Cheese Dip) image

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

1/2 pound 225 g fresh Cheddar cheese, shredded (smoked, sharp or American cheddar)
1 tablespoon butter
3/4 cup green onions, (finely chopped)
2 large cloves garlic (minced)
3.5 oz (100 g) diced tomatoes, ((Roma, grape or cherry tomatoes))
1/2 teaspoon each ground cumin and onion powder
1/2 teaspoon cayenne pepper, ((add more to taste if desired))
1 tablespoon cornstarch (cornflour)
13 oz (375 g) evaporated milk, ((full fat))
4 oz 120 g fire roasted green chiles, (or jalapeños)
1/4 cup fresh cilantro, (finely chopped)

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

MEXICAN QUESO DIP



Mexican Queso Dip image

The most incredible Mexican Queso Dip. An authentic homemade version that uses real Mexican white melting cheese with other traditional flavors. Top onto your favorite Mexican dishes or serve as an appetizer.

Provided by Jessica (swankyrecipes.com)

Categories     Appetizer

Time 20m

Number Of Ingredients 11

3 tbsp all-purpose flour
3 tbsp butter
10 ounces Cacique Asadero Cheese or Cacique Queso Quesadilla Cheese (or any queso cheese in a block form)
1 cup half and half
2 garlic cloves, minced
¼ tsp salt
4½ ounces chopped green chiles (canned works just fine)
2 jalapenos (chopped)
2 vine-ripe tomatoes, diced (optional)
¼ cup cilantro (chopped)
tortilla chips, to serve (optional)

Steps:

  • Melt butter on low heat. Whisk in flour. Whisk for 2 minutes.
  • Add grated Asadero Mexican Cheese or Queso Quesadilla cheese.
  • Stir in 1 cup half and half. Whisk on low heat until cheese sauce is melted and mostly smooth.NOTE: Sauce may be lumpy until heated and melted. If it does not melt, turn up the heat a very little, whisk, and add in a splash of half and half until it is smooth.
  • Remove from heat and keep stirring until smooth. More half and half may be added to thin out queso dip to desired texture.
  • Stir in chopped green chiles, chopped jalapenos, diced tomatoes, minced garlic cloves, and cilantro.
  • Pour into serving bowl and serve with tortilla chips or serve over your favorite Mexican dishes.
  • NOTE: This recipe has been updated as of 3/2022 to reflect comments. It appears newer stovetops heat too high on low so a roux of flour and butter has been added to the recipe to fix it.

Nutrition Facts : Calories 231 kcal, Carbohydrate 6 g, Protein 12 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 65 mg, Sodium 415 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 3 g, ServingSize 1 serving

QUESO DIP (MEXICAN CHEESE DIP)



Queso Dip (Mexican Cheese Dip) image

Recipe VIDEO above. Copycat of Queso Dip (Mexican Cheese Dip) sold in jars in the US and at Mexican restaurants. Made with real cheese and stays silky smooth even when it cools! AND it reheats perfectly. Makes about 2.5 cups. IMPORTANT: Please read Note 1 regarding store bought shredded cheese.

Provided by Nagi

Categories     Appetiser

Time 15m

Number Of Ingredients 12

2.5 cups / 225 g Cheddar cheese, freshly shredded ((Important - read Note 1))
1 tbsp cornflour / cornstarch
1/2 tbsp / 8 g butter
1 large garlic clove, minced
1/4 small white onion, very finely chopped (1/4 cup)
375 g / 13 oz evaporated milk (1 can, not low fat)
1 small tomato, finely diced (3/4 cup) ((Note 2))
1/4 tsp each onion powder, garlic powder, cumin
4 oz / 113g can chopped green chile, fire roasted ((Subs Note 3))
1/4 cup coriander / cilantro, finely chopped
2 - 3 tbsp milk, any
Salt

Steps:

  • Place cheese and cornflour in a bowl, toss to coat.
  • Melt butter over medium heat in a large saucepan or small pot.
  • Add garlic and onion, cook slowly for 3 minutes or until onion is translucent but not browned.
  • Add tomato (including juices) and cook for 2 minutes until tomato is slightly softened.
  • Add evaporated milk and cheese. Stir, then add chiles and Spices.
  • Stir until cheese melts and it becomes a silky sauce.
  • Add salt to taste - amount required depends on saltiness of cheese used - and stir through coriander.
  • Stir in milk or water to adjust consistency (I use 2 tbsp) - the dip thickens when it cools, and milk can be added later to adjust to taste.
  • Remove from heat. Serve warm or at room temperature - it will be soft and scoopable even when it cools.
  • Store in the refrigerator. When refrigerated, it becomes the consistency of the cheese spread sold in jars that are not in the refrigerator section. Reheat in microwave and adjust consistency as desired with a tiny bit of milk. If you add too much, just put on stove again until it thickens.

Nutrition Facts : ServingSize 85 g, Calories 162 kcal

SONORA CHEESE SOUP



Sonora Cheese Soup image

Sonora Cheese Soup recipe from Pati's Mexican Table Season 9, Episode 9 "Cooking for my Crew in Sonora"

Provided by Pati Jinich

Categories     Soup

Number Of Ingredients 9

3 tablespoons canola or safflower oil
1 to 1 1/4 pounds potatoes (about 4 medium, peeled and diced (about 3 cups))
1 1/2 cups chopped white onion
1 ripe medium-sized tomato (cored and diced without discarding seeds and juices)
4 fresh Anaheim or poblano chiles (about 1 pound, charred or roasted, sweated, peeled, seeded and cut into strips)
3/4 teaspoon kosher or sea salt (or to taste)
4 cups homemade chicken broth
2 cups milk
1/2 pound queso regional fresco de Sonora (or queso fresco)

Steps:

  • Heat the oil over medium heat in a large, heavy soup pot. When hot, add the potatoes and onions and cook, stirring often, until the onions are soft and translucent, about 4 to 5 minutes. Add the tomato, prepared Anaheim or poblano chiles, and salt, and cook until the ingredients are softened, 4 to 5 minutes more.
  • Add the chicken broth, bring to a simmer and cook for 10 minutes, or until the potatoes are completely tender and the broth has thickened a bit. Taste and adjust salt. Reduce the heat to medium-low, slowly add the milk and bring back to a gentle simmer. Gradually crumble the cheese into the simmering soup and stir until cheese is completely melted - or serve in bowls with cubes of the cheese in the bowls adding the soup on top. Taste again for salt and serve hot.

QUESO FRESCO SOUP



Queso Fresco Soup image

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

2 tablespoons vegetable oil
¾ pound potatoes, diced
¾ cup chopped onions
1 medium tomato, diced
2 peppers canned roasted Hatch green chile peppers, diced
½ teaspoon salt, or to taste
2 cups chicken broth
½ cup heavy whipping cream
½ cup milk
6 ounces crumbled queso fresco

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

HOMEMADE QUESO BLANCO CHEESE



Homemade Queso Blanco Cheese image

Queso blanco cheese is creamy and fresh and typically made from cow or goat's milk. Learn how to make it at home with this simple recipe.

Provided by Marian Blazes

Categories     Appetizer

Time 5h30m

Number Of Ingredients 5

1/2 gallon whole milk
1/2 cup whipping cream
1 cup buttermilk
1 tablespoon salt
4 to 5 tablespoons vinegar (apple cider or distilled white​ vinegar)

Steps:

  • Gather the ingredients.
  • In a large pot, combine the milk, whipping cream, buttermilk, and salt. Stir over medium heat until the temperature reaches 190 F (or nearly a boil). Remove from heat.
  • Stir in the vinegar, 1 tablespoon at a time. Small curds will begin to form. Stir gently for 5 minutes or so, then let the mixture cool for 10 more minutes.
  • Line a large colander with 2 to 3 layers of cheesecloth. Slowly pour the milk mixture into the colander, letting the whey (the clear liquid) drain away into a bowl.
  • When most of the whey has drained off and the cheese is cool enough to handle, lift the edges of the cheesecloth up and twist, wrapping the cheese securely inside the cheesecloth. Squeeze off excess whey.
  • Hang the cheesecloth "bag" over the sink (use a clip to hang it from the faucet, for example) and let the whey drain for about an hour.
  • Once the cheese is well-drained, store the cheese in the refrigerator in an airtight container. Alternatively, you can press the curds by following the instructions below.
  • Once the cheese curds are well drained, place a ring mold (or clean, empty metal can with both lids removed) on a baking sheet or flat dish. Spoon curds inside of the ring.
  • Cover the curds with a piece of wax paper, then use another can or something heavy to press down on them. Place the cheese in the refrigerator and press for 3 to 4 hours, or overnight.
  • Remove from the mold and wrap cheese with plastic wrap or place in an airtight container.

Nutrition Facts : Calories 213 kcal, Carbohydrate 14 g, Cholesterol 42 mg, Fiber 0 g, Protein 9 g, SaturatedFat 8 g, Sodium 639 mg, Sugar 14 g, Fat 14 g, ServingSize About 8 oz (8 servings), UnsaturatedFat 0 g

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