Queso Blanco Quesadillas Recipes

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BEEF QUESADILLAS WITH QUESO BLANCO SAUCE



Beef Quesadillas with Queso Blanco Sauce image

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

3 c. Monterey Jack cheese
4 1/2 oz. green chilies
1/4 c. heavy cream
5 tsp. cumin
kosher salt
Freshly ground pepper
3 cloves garlic, minced
1 lb. ground beef
1 tbsp. chili powder
8 large flour tortillas
extra-virgin olive oil
1/2 c. fresh cilantro, chopped
1 large tomato, chopped
1/2 c. sour cream

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.

QUESADILLAS CON QUESO



Quesadillas con Queso image

Provided by Rachael Ray : Food Network

Categories     appetizer

Yield 4 servings

Number Of Ingredients 17

1 cup masa
1 teaspoon kosher salt
3/4 cup warm water
1/4 cup Monterey Jack, grated
1/4 cup Cotija Blanco cheese, grated
Chipotle Salsa, recipe follows
Sprig cilantro
4 Roma tomatoes
1/4 cup diced onion
4 garlic cloves, peeled
1 tablespoon olive oil
1 tablespoon chopped chipotle peppers
2 teaspoons sugar
1/8 cup pineapple juice
1 teaspoon kosher salt
1/8 cup fresh cilantro leaves
1 lime, juiced

Steps:

  • Place masa and salt in a mixing bowl. Slowly mix in water until you reach a doughy consistency. Using 1-ounce from mixture, roll into a ball. By hand, slap the dough and form a tortilla (about 5-inches in diameter, 1/8-inch thick). If you have a tortilla press, place 1 ounce masa ball and lightly press down and make a tortilla. Repeat with remaining mixture.
  • Combine the cheeses and set aside.
  • To cook tortilla, place it on a griddle or comal that is about 250 degrees F. When tortilla is slightly brown, flip tortilla over and cook the other side. When both sides are almost done, place cheese mixture on 1 tortilla and cover with the other one, making a quesadilla. Cook until the cheese melts. Cut quesadilla into quarters and serve with chipotle salsa and a sprig of cilantro.
  • Preheat the oven to 375 degrees F.
  • Place tomatoes, onions and garlic in a small roasting pan. Coat with olive oil and roast until charred and blistered, about 25 minutes. Let cool. Place in blender with remaining ingredients. Do not puree, but leave a little chunky for texture.

QUESO BLANCO QUESADILLAS



Queso Blanco Quesadillas image

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

1 lb. boneless skinless chicken breasts, cut into strips
1/2 cup each green and red pepper strips
1/2 cup sliced onions
4 flour tortillas (8 inch)
1/4 lb. (4 oz.) Queso Blanco VELVEETA®, thinly sliced

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

QUESO FRESCO QUESADILLAS



Queso Fresco Quesadillas image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 Servings

Number Of Ingredients 16

4 (10-inch) flour tortillas
2 cups crumbled queso fresco cheese
2 Roma tomatoes, thinly sliced
6 scallions, julienned
1/2 bunch cilantro leaves, chopped
Clarified butter
Tomatillo salsa, recipe follows
10 tomatillos, husked
1 jalapeno, seeded and chopped
1 ounce lime juice
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 bunch cilantro leaves, finely chopped
8 scallions, minced
1 1/2 tablespoons roasted garlic cloves, finely chopped
1 1/2 tablespoons of roasted red peppers, finely chopped

Steps:

  • Lay 2 tortillas on the work surface. Distribute the cheese evenly between the 2 tortillas. Arrange the sliced tomatoes over the cheese. Sprinkle the scallions and cilantro on top of the tomatoes. Place the remaining tortillas on top of each of the filled tortillas.
  • Coat the interior of a large saute pan with clarified butter. Gently place 1 quesadilla in the pan. Brush the top with clarified butter. Cook over medium heat until the underside is golden brown. Using 2 spatulas, flip the quesadilla. Cook until golden brown. Cut into 6 pieces. Serve with Tomatillo Salsa.
  • Preheat the broiler. Place the tomatillos on a baking sheet and broil until they begin to blacken. When the tomatillos are cool, place them in a blender with the jalapenos, lime juice, sugar and salt. Puree. Add to remaining ingredients and mix well.

BASIC QUESADILLAS



Basic Quesadillas image

Whip these up for picky eaters, or add one of our favorite fillings: Orange-Braised Pork or Chipotle Chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

4 teaspoons canola oil
8 corn or flour tortillas
2 cups grated cheese, like queso blanco or Monterey Jack
1 cup filling, room temperature (optional)
Sour cream, for serving (optional)
Tomato Salsa, for serving (optional)
Chunky Guacamole, for serving (optional)

Steps:

  • Heat a skillet over medium heat, and add 1/2 teaspoon oil. When oil is hot, place 1 tortilla in pan; sprinkle with 1/4 cup grated cheese, 1/4 cup filling, if using, and another 1/4 cup grated cheese. Top with second tortilla, and cook until cheese is melting and the bottom of tortilla is golden brown. Flip, and cook until golden on both sides, the cheese is melted, and the filling hot.
  • To serve, cut quesadillas into wedges, and serve with sour cream, salsa, and guacamole on the side, if desired. Repeat with the remaining ingredients, serving each quesadilla hot from the pan.

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