BEEF QUESADILLAS WITH QUESO BLANCO SAUCE
Upgrade dinner tonight with this Beef Quesadillas with Queso Blanco Sauce recipe from Delish.com.
Categories cook insta
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- In a small pot, add 1 cup Monterey jack cheese, half of the green chilies, heavy cream, 1 tsp. cumin, 1 tsp. salt, 1/2 tsp. pepper and 3 cloves garlic. Heat over low heat till cheese is melted and well blended, about 10 minutes. Keep stirring to prevent bottom from burning. Keep on low until ready to serve.
- Meanwhile, in a large skillet, brown beef for 5 minutes over medium-high heat. Drain oil and add 1 tbsp. salt and the remaining cumin, chili, garlic, green chilies and cheese.
- In a large skillet, preheat over medium-low heat. Drizzle olive oil and place 1 flour tortilla and fill with 1/4 of meat mixture. There will be enough for four large quesadillas. Place another tortilla on top. Cook for 1 to 2 minutes till light golden brown and cook on other side. If the quesadilla is browning too quickly, turn down to low heat. Repeat steps for the remaining quesadillas.
- Cut each quesadilla into 4 pieces and top with warm queso sauce. Garnish with cilantro, tomato and sour cream.
QUESO FRESCO QUESADILLAS
These quesadillas are very simple to make but they are full of flavor. They are ideal for a snack or lunch. Add a soup and you will have a meatless meal.
Provided by Silvia
Categories Antojitos Mexicanos Appetizer Lunch
Time 25m
Number Of Ingredients 3
Steps:
- I recommend buying fresh corn tortillas; the fresher the better.
- Prepare the pico de gallo and place it in the fridge until ready to serve.
- Cut the queso fresco in long slices. Set aside.
- Heat the tortillas on a comal, a pan or griddle, until warm and soft. Transfer them to a tortilla warmer (tortillero)
- I don't recommend trying to melt the queso fresco on the tortilla while warming the tortilla. First, it doesn't melt the way you would expect, and second, it will just make your quesadilla soggy.
- Take one of the tortillas add a slice (or two) of queso fresco and pico de gallo to taste. That's it, enjoy!
Nutrition Facts : Calories 177 kcal, Carbohydrate 16 g, Protein 8 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 25 mg, Sodium 316 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving
QUESO BLANCO QUESADILLAS
Add red and green peppers to Queso Blanco Quesadillas for flavor and color. But the ooey, gooey star of Queso Blanco Quesadillas is definitely the cheese.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cook chicken and vegetables in large nonstick skillet on medium heat 10 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally. Remove from skillet. Carefully wipe skillet clean with paper towel.
- Spoon 1/4 of the chicken mixture onto half of each tortilla. Top with VELVEETA; fold in half.
- Cook, in batches, in skillet 2 min. on each side or until quesadillas are browned on both sides and VELVEETA is melted.
Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 70 mg, Sodium 720 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 4 g, Protein 25 g
QUESADILLAS WITH HUITLACOCHE CON QUESO
Steps:
- Cut huitlacoche off corncob and dice. Heat a medium saute pan with oil, add onions cook until soft. Add huitlacoche saute until tender, about 5 minutes.
- In a medium bowl combine the masa harina, water, and salt and stir until smooth.
- The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms. If the edges crack, add water, a tablespoon at a time until a test piece does not crack.
- Place a small ball of dough between two pieces of waxed paper and press or roll into a small tortilla.
- Folding the raw dough, make a pocket, and fill with a tablespoon each of Sauteed huitlacoche and queso blanco. Seal the edge. Cook on grill for 5 minutes until golden brown.
THE BEST CHUY'S QUESO RECIPE COPYCAT
Steps:
- instructions (slow cooker)Place velveeta slices in slow cooker Layer on top salsa, green chile sauce, water, milk, chili powder, and cumin. Cook on low for 2 hours, mixing part way through Once finished, stir well and serve warm with chips instructions (stovetop)- Melt the Velveeta and salt together in a saucepan over medium heat until smooth and creamy. Add the half and half gradually as you stir the cheese sauce. Simmer on low heat until the queso is thick and creamy, stirring frequently to keep it from burning or sticking to the bottom of your pan.
Nutrition Facts : Calories 285 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 3 grams fat, Fiber 18 grams fiber, Protein 15 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 6600 grams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
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