Mexicancheesesoup Recipes

MEXICAN WHITE CHEESE DIP/SAUCE

Steps:

• Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately.

MEXICAN BEEF-CHEESE SOUP

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn and cheese. Cook and stir until cheese is melted.

MEXICAN CHEESE SOUP

Steps:

• Saute peppers and onions in butter in dutch oven.
• Add flour and stir constantly until thickened.
• Add chicken broth and stir until thickens a little.
• Add chicken, cheese, and spices.
• Cook on medium heat until cheese is melted.
• Add half and half and stir 1 or 2 minutes.
• Serve with crunched up tortilla chips (I use Bite Size Tostitos).

MEXICAN CHEESE SOUP

Steps:

• Saute pepper and onion in butter in a large saucepan over a medium heat for 3 - 4 or until tender.
• Add flour, cook stiring constantly for 2 minutes.
• Gradually add broth; cook, stiring constantly for around 4 minutes or until thicknened.
• Reduce heat, stir in the cheese and next 4 ingredients.
• Simmer, stir often for 10 minutes. Stir in sour cream stir to mix and until heated.

CHEESY MEXICAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Stir condensed soup, sour cream, green chilies, and milk together in a large bowl. Add chicken, tortilla pieces, and taco seasoning; stir. Mix tomato and 1 cup Mexican-style cheese blend into chicken mixture.
• Spread chicken mixture out into the prepared baking dish and cover the dish with aluminum foil.
• Bake casserole in the preheated oven for 40 minutes. Discard aluminum foil. Sprinkle remaining cheese over the top of the casserole and continue baking until cheese melts and casserole is bubbling, 5 to 10 minutes more. Let rest for 5 minutes.

AUTHENTIC MEXICAN WHITE CHEESE SAUCE

Steps:

• On medium low heat, pour 2 tbsp milk in medium sauce pan.
• Cut cheese into 1"x1" cubes.
• Put in pan on with milk.
• Drain jalapenos and pour into pan.
• Stir about every four or five minutes.
• Cheese will be very thick, add milk until you reach your desired consistancy.
• For leftovers, place in pan on stove top, add milk if consistancy is too thick.

CHEESE SOUP - CALDO DE QUESO

Steps:

• Toast the flour (no oil, no grease, just add the flour to a medium hot pan and move it until the flour color goes from white to golden or light brown) take the flour out of the pan and clean the pan with a napkin,
• Add oil to the pan and when the oil is hot add the potatoes to brown them, (the potatoes in pieces 1inch aprox) add some salt. You don't want the potatoes fully cooked because you are going to add them to the soup later, but you want them sealed.
• Take the potatoes out, then add to the same pan the garlic and the onion finely chopped, for like 2-3 minutes and add there the anaheim green peppers (if you have a gas stove you can take the peel out of the chilis if you don't nevermind) the green peppers should be finely chopped also, and mix them with the onion and garlic.
• At the end add the tomato finely chopped also, and mix it with the onion, garlic and green chiles.
• Add the toasted flour and mix.
• Add the boiling water and the chicken bouillon, salt, pepper.
• Add the potatoes and the milk, and as soon as it boils, add the cheese pieces (1 in approx) let it boil for like a minute and turn it off. (Because the cheese falls to the bottom of the soup pan and it is hard to fish for it ;) I add it to each plate at the end but thats up to you).