Queso Blanco Recipes
QUESO BLANCO
Avoid the "hangries" with this crave-able, protein-packed Queso Blanco-a white cheese dip made with real milk! This budget-friendly snack comes together in a flash, delivers essential nutrients thanks to dairy milk, and is something the whole family will love.
Provided by Dotdash Meredith Creative
Categories Appetizer Snack Dip
Time 20m
Yield 2 1/2 cups
Number Of Ingredients 15
Steps:
- Add the spices: Once all of the milk has been whisked into the pot, add the cumin, garlic, salt, onion powder, and black pepper. Whisk the spices in completely while bringing the milk up to a simmer.
- Gradually whisk in the shredded cheese: Once the milk sauce has thickened, decrease the heat to the lowest setting. Whisk in the shredded cheese a heavy pinch at a time, adding the next batch of cheese only when the previous batch has melted completely.
- Adjust the consistency: When first prepared, the sauce will be slightly thin. This is to allow the queso to thicken properly as it cools. If you find your queso is too thick, add more milk, a tablespoon at a time, until it reaches your desired consistency.
- Keep warm over very low heat: If you plan to serve the queso blanco over the span of a couple of hours, keep the dip warm over very low heat. Stir every 10 minutes to keep it smooth. If the top of the dip starts to firm up, simply stir to replenish its creamy consistency.
- Serve with pita or chips: and a glass of real milk!
QUESO
A smooth and creamy queso is quintessential game-day food, so we took the classic recipe and kicked-it up a notch with jack and Cheddar cheeses. Enjoy it with tortilla chips or any of your favorite dippers for serving.
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Add the processed cheese, Monterey Jack, Cheddar and canned tomatoes (along with the juice) to a medium saucepan or 10-inch cast-iron skillet (see Cook's Note) and turn the heat to medium. Cook, stirring frequently with a rubber spatula, until all the cheese has melted and the queso is smooth, about 5 minutes. Serve immediately with tortilla chips.
- To make the queso spicy, use hot diced tomatoes and green chiles, such as RoTel Hot, instead of the Original.
- Processed block cheese is crucial due to its meltability and what it adds to the queso's texture. Do not try to substitute other cheeses.
QUESO BLANCO
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h10m
Yield 48 servings
Number Of Ingredients 14
Steps:
- Roast the poblano chiles individually over the flame of your stovetop, using metal tongs to hold them, until the skins are totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) Place the blackened chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes.
- Use a knife to scrape off most of the blackened skins. Slice the chiles in half lengthwise, scrape out the seeds and membranes and chop into small dice.
- Add the butter to a very large pot and saute the onions, jalapenos and garlic over medium heat. Add the milk, cream, chili powder and some salt and pepper and heat. Add the processed cheese and stir to melt. Then add the Cheddar, Monterey Jack, tomatoes and diced poblanos. Slowly melt and keep warm.
QUESO BLANCO DIP
Make and share this Queso Blanco Dip recipe from Food.com.
Provided by Wildflour
Categories Mexican
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 3
Steps:
- Simmer all on the stove in a saucepan until smooth.
Nutrition Facts : Calories 491, Fat 38.9, SaturatedFat 24.3, Cholesterol 113.5, Sodium 1779.9, Carbohydrate 13.2, Fiber 0.7, Sugar 1.8, Protein 23.5
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