Potatoes Con Queso Recipes

MASHED POTATOES WITH GREEN CHILE QUESO SAUCE

Mashed Potatoes with Green Chile Queso Sauce image

Provided by Bobby Flay

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 11

Ingredients

4 large Yukon Gold potatoes, peeled and cut into 2-inch pieces
Kosher salt
8 tablespoons butter, cold, cut into pats
2 tablespoons all-purpose flour
1 cup milk, scalded
3/4 to 1 cup shredded Monterey Jack cheese
1/4 cup grated Parmigiano-Reggiano
1 poblano chile, roasted, and then peeled, seeded and finely diced
Freshly ground black pepper
1/2 to 3/4 cup cream, warmed
Chopped fresh cilantro, for garnish

Steps:

Put the potatoes in a large pot with 2 tablespoons of salt and cover by a few inches of cold water. Bring to a boil, cover and cook until a paring knife inserted in the center meets no resistance.
Meanwhile, heat 2 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour and cook 1 minute. Whisk in the hot milk and increase the heat to high, cooking until the milk has thickened and the flour taste has been cooked out, about 5 minutes. Remove from the heat and whisk in the Monterey Jack cheese until smooth and melted. Stir in the Parmigiano-Reggiano and poblano chile and season with salt and pepper.
Drain the potatoes well, and then return to the pot over low heat to dry out. When the potatoes turn white and become dry, pass them through a ricer into a large glass bowl. Gently combine the potatoes with the remaining 6 tablespoons butter and the warm cream, using a wooden spoon. Season with salt and pepper.
Make a well in the middle of the potatoes and fill with the cheese sauce. Garnish with cilantro and serve.

QUESO POTATOES

Queso Potatoes image

A homemade queso dip is just the right topping for a baked potato. It's the perfect combination of cheesy and spicy!

Provided by My Food and Family

Categories Recipes

Time 28m

Yield Makes 4 servings.

Number Of Ingredients 3

Ingredients

4 baking potatoes (2 lb.)
1 lb. (16. oz) VELVEETA, cut into 1/2-inch cubes
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained

Steps:

Pierce potatoes with fork or sharp knife. Microwave on HIGH 18 min. or until tender.
MICROWAVE VELVEETA and RO*TEL in microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min.
Cut potatoes lengthwise in half. Top each with 1/4 cup VELVEETA sauce.

Nutrition Facts : Calories 270, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 670 mg, Carbohydrate 41 g, Fiber 4 g, Sugar 7 g, Protein 10 g

PAPAS CON QUESO (COLOMBIAN POTATOES WITH CHEESE)

Papas Con Queso (Colombian Potatoes With Cheese) image

These are so tasty and work great as a side for just about anything. Be sure to use waxy new potatoes for this, though. Other potatoes will break down too much hile cooking. New potatoes will retain their firmness and shape.

Provided by Cluich

Categories Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs new potatoes
2 tablespoons butter
4 scallions, thinly sliced
2 large tomatoes, peeled, seeded, and chopped
1 cup heavy cream
1 cup mozzarella cheese, grated
salt and pepper, to taste

Steps:

Put the potatoes in a large pot of salted water. Cover and bring to a boil, then lower the heat and simmer until tender (about 15-20 minutes).
While the potatoes are cooking, melt the butter in a frying pan over low heat, then add the scallions and cook, stirring occasionally, until the scallions are softened (about five minutes or so, at most). Add the tomatoes and cook, stirring occasionally, for another 3 minutes.
Drain the potatoes an put them in a serving bowl. Add the cream to the tomato-scallion mixture and bring it to a boil, then add the cheese and stir until it melts. Season the creamy chese sauce with salt and pepper, to taste, and pour over the potatoes. Serve piping hot.

Nutrition Facts : Calories 536.1, Fat 34.5, SaturatedFat 21.1, Cholesterol 118.9, Sodium 259.6, Carbohydrate 46.6, Fiber 6.5, Sugar 4.9, Protein 13.2

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