Best 5 Corn And Goat Cheese Queso Recipes

POBLANO AND CORN QUESO FUNDIDO (FONDUE)

Steps:

• In a medium pot, heat up the chicken stock until boiling.
• Meanwhile, in a medium saucepan over medium-high heat, melt the butter. Add the onions and saute until translucent, about 5 minutes. Season with a pinch of salt. Add the flour and saute briefly. Add the simmering stock to the onion mixture and whisk until there are no lumps and the stock is fully incorporated. Add the cheese and cook, whisking, until incorporated. Stir in the corn and poblanos.
• Pour the mixture into a fondue pot and serve immediately with warm tortillas heated directly over a gas burner. Add cilantro leaves as a garnish and enjoy!

CORN AND GOAT CHEESE QUESO

Steps:

• Melt butter in medium saucepan over medium heat. Add onions and saute for 2 to 3 minutes until soft. Add corn and saute for 10 to 12 minutes. Stir in garlic, jalapenos, cheese, and cream. Cook for 5 minutes or until thickened. Season with salt and pepper.
• Pour into fondue or warming dish. Sprinkle with tomatoes and cilantro.
• Serve with tortilla chips.

COLOMBIAN CORN AND CHEESE AREPAS

Steps:

• Combine the flour and sugar in a large bowl. Gradually add 3 cups warm water, mixing with your fingers, then work in 4 tablespoons of the butter. Knead to a soft dough.
• One cup at a time, knead in the cheese. Add 1 to 2 tablespoons more water if the mixture seems dry. Taste the dough (some cheeses are very salty), then knead in salt to taste, 1/2 teaspoon at a time. Continue kneading until the dough feels soft and smooth, with no lumps. Set aside to rest for at least 15 minutes, covered with a damp cloth.
• Heat the broiler or a grill over high heat. Divide dough into 11 portions, roughly 5 ounces or 1/2 cup each. Roll into balls between your palms and set aside on a tray covered with a damp kitchen towel. Flatten each ball into a thick circle, 3 1/2 inches in diameter, flat on both sides. Return to tray and keep covered.
• Line broiler or grill rack with aluminum foil and brush foil lightly with remaining 1 tablespoon butter. Arrange arepas on foil and cook about 4 inches from the heat source, turning once, until both sides are golden brown and speckled - about 10 minutes per side. Serve immediately, for breakfast (like corn muffins) or as an accompaniment to soups or stews (like corn bread).

CORN CON QUESO

Steps:

• In a medium saucepan, melt butter over medium heat.
• Add onion, corn, salt and cayenne and cook, stirring, until very soft, 5 minutes or so.
• Add garlic and jalapeno, stir to mix, and cook for 1 minute.
• Add cheese and milk and cook gently over low heat, stirring, until cheese melts and mixture is smooth.
• Remove from heat and pour into serving bowl, serve with whatever you would like to dip into it (bread, crackers, veggies, etc).
• Serve immediately.

GOAT CHEESE QUESO FUNDIDO (FONDUE)

Steps:

• Bring the wine to a simmer in a double boiler. Add the mozzarella and goat's milk cheddar, then stir until melted. Add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with jicama slices and tri-color corn chips.