Queso Fresco Corn Whipped Potatoes Recipes

POTATOES CON QUESO

Potatoes Con Queso image

I can't wait to make these! I adore Queso--creamy, cheesy, spicy--what's not to love? I especially like the inclusion of pimento, which really adds zip to any Queso dip or sauce. If you haven't tried it, here's your chance!

Provided by Christmas Carol

Categories Potato

Time 1h39m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1/3 cup butter
3 tablespoons flour
2 cups milk
8 ounces shredded Mexican blend cheese
2 ounces diced pimentos, drained
1 (4 1/2 ounce) can chopped green chilies, drained
2 tablespoons chopped jalapeno peppers (seeds removed)
1/2 teaspoon salt
6 -8 medium potatoes, scrubbed and sliced

Steps:

Melt butter over low heat. Add flour, whisking until smooth. Cook for 1 minute. Gradually add milk and cook until thickened. Stir in 1 1/2 cups of the cheese. Remove from heat and stir until the cheese is melted. Add pimento, green chilies, jalapeno, and salt, stirring well. Place half of the potatoes in a greased 2 quart baking dish. Top with half of the cheese mixture. Repeat layers. Cover and bake at 350 degrees for 20 minutes. Remove cover and continue baking for 40 minutes. Top with remaining cheese and bake 5 minutes more. Serve as a side dish to Mexican-inspired meat entrees.

QUESO FRESCO SOUP

Queso Fresco Soup image

A delicious soup using Mexican queso fresco, Hatch chiles, and potatoes. I use fresh frozen Hatch chiles but canned work in this recipe as well. A great soup to serve on those cold winter days. Easy and quick to make.

Provided by Yoly

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
¾ pound potatoes, diced
¾ cup chopped onions
1 medium tomato, diced
2 peppers canned roasted Hatch green chile peppers, diced
½ teaspoon salt, or to taste
2 cups chicken broth
½ cup heavy whipping cream
½ cup milk
6 ounces crumbled queso fresco

Steps:

Heat oil in a soup pot over medium heat until shimmering, about 3 minutes. Add potatoes and onions. Cook, stirring frequently, until onions are soft and translucent, 5 to 6 minutes. Add tomato, Hatch chiles, and salt. Cook until tomato has softened, 4 to 5 minutes.
Pour in chicken broth and cook over medium-low heat until potatoes are fork-tender, about 10 minutes. Add cream and milk and bring to a simmer. Add queso fresco and cook until warmed, 2 to 3 minutes.

Nutrition Facts : Calories 342 calories, Carbohydrate 26 g, Cholesterol 59.8 mg, Fat 22.6 g, Fiber 3.3 g, Protein 10.1 g, SaturatedFat 10 g, Sodium 960.8 mg, Sugar 5.8 g

QUESO FRESCO CORN WHIPPED POTATOES

Queso Fresco Corn Whipped Potatoes image

A tasty variation to traditional mashed potatoes. Try serving this with Dr. Pepper Braised Short Ribs.

Provided by dmanmont

Categories Mashed Potatoes

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

6 russet potatoes, large, peeled
1/4 cup unsalted butter
1 pint heavy cream
1 tablespoon unsalted butter
2 garlic cloves, minced
1 shallot, minced
2 ears corn, shucked, kernels removed
3 ounces queso fresco

Steps:

Place potatoes in a large pot.
Cover potatoes with water and bring to a boil.
Reduce to a simmer and cook for 25 - 30 minutes, or until fork tender.
Drain potatoes and place in a large bowl to mash by hand or with an electric mixer.
Add the 1/4 cup melted butter and heavy cream a little at a time, stirring well. Keep warm.
Bring a medium sauté pan to medium-high heat.
Add the 1 tablespoon butter and then the garlic.
Saute until garlic is a very light brown.
Add shallots and sauté for 1 minute.
Add corn kernels and cook for 2 minutes.
Remove from heat, and add to the mashed potatoes.
Fold in cheese and stir.
Season to taste.

Nutrition Facts : Calories 846.2, Fat 59.6, SaturatedFat 36.7, Cholesterol 201.2, Sodium 67.8, Carbohydrate 72.9, Fiber 8.5, Sugar 5.3, Protein 11.3

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