Best 4 Diy Mexican Cheese Blend Recipes
**Dive into the World of Mexican Cheesy Delights: A Culinary Journey of Three Authentic Recipes**
Mexican cuisine is renowned for its vibrant flavors and rich culinary heritage. At its heart lies the ubiquitous Mexican cheese blend, a delectable combination of three distinct cheeses that elevates any dish with its unique taste and texture. This article presents a trio of authentic Mexican recipes that showcase the versatility of this iconic cheese blend. Embark on a culinary expedition as we explore the tantalizing flavors of Enchiladas Rojas, Quesadillas de Flor de Calabaza, and Chile Rellenos, each infused with the irresistible charm of melted Mexican cheese. Prepare to indulge your taste buds in a symphony of cheesy goodness.
DIY MEXICAN CHEESE BLEND
Dont pay for them to shred it, dont pay for them to season it, do it yourself and its healthier, more affordable and tastes better too!
Provided by Candi Hummer
Categories Other Appetizers
Time 15m
Number Of Ingredients 3
Steps:
- 1. Shred your cheeses, sprinkle a little of your seasonings on cheese, mix them up, sprinkle seasonings on and stir again. Repeat until all seasonings used!
CHEESY MEXICAN CASSEROLE
Chicken, cheese, and spices. You can substitute Cheddar cheese for the Mexican-style cheese blend, if desired.
Provided by Texasgal60
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Stir condensed soup, sour cream, green chilies, and milk together in a large bowl. Add chicken, tortilla pieces, and taco seasoning; stir. Mix tomato and 1 cup Mexican-style cheese blend into chicken mixture.
- Spread chicken mixture out into the prepared baking dish and cover the dish with aluminum foil.
- Bake casserole in the preheated oven for 40 minutes. Discard aluminum foil. Sprinkle remaining cheese over the top of the casserole and continue baking until cheese melts and casserole is bubbling, 5 to 10 minutes more. Let rest for 5 minutes.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 21.8 g, Cholesterol 60.2 mg, Fat 12.4 g, Fiber 2.1 g, Protein 21.7 g, SaturatedFat 6.2 g, Sodium 689.9 mg, Sugar 4.6 g
MEXICAN MAC-N-CHEESE
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Add the butter, corn, onions, red peppers, garlic and 1 teaspoon of salt to a medium saucepot set over medium-high heat. Saute until the onions are translucent, 6 to 8 minutes. Add the cumin, chile powder, cayenne pepper and flour and cook, stirring frequently with a wooden spoon, to make a roux, 3 to 4 minutes. Pour in the cold milk in a steady stream, stirring vigorously until the mixture is smooth. Cook over medium heat, stirring often, until starting to thicken, 8 to 10 minutes. Reduce the heat to medium-low and stir in the cheddar and Monterey Jack. Cook until the sauce is smooth and creamy, 4 to 5 minutes. Add the scallions, pepper and rigatoni and mix well to combine.
- Pour the into a 9-by-13-inch glass baking dish. Sprinkle the panko evenly over the top and cover with foil. Bake for 20 minutes, then uncover and bake for another 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbling. Remove to a cooling rack and let rest for 8 to 10 minutes.
- Garnish with the cotija, jalapeno and cilantro. Serve immediately.
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
Tips:
- Ensure proper storage of cheese: Always keep your homemade Mexican cheese blend properly stored to maintain its freshness and prevent it from spoiling. Store it in an airtight container in the refrigerator for up to 2 weeks, or freeze it for up to 6 months.
- Use fresh ingredients: Using high-quality, fresh ingredients will greatly impact the taste and texture of your homemade Mexican cheese blend. Freshly grated cheeses will provide the best flavor and melting properties.
- Experiment with different cheese ratios: Don't be afraid to adjust the ratios of each cheese in the blend to suit your personal preferences. Try using more or less of a specific cheese to achieve the desired flavor and texture.
- Consider your dish when choosing cheeses: Think about the dish you'll be using the cheese blend in when selecting the cheeses. Different dishes may require different melting properties, flavors, and textures.
- Use a food processor for even grating: If you're using a food processor to grate the cheeses, pulse them in short bursts to avoid overheating and ensure even grating.
Conclusion:
Creating your own homemade Mexican cheese blend is a fun and rewarding experience that allows you to customize the flavor and texture to your liking. With careful selection of cheeses and proper storage techniques, you can enjoy a delicious, authentic Mexican cheese blend that will elevate your favorite Mexican dishes. So, gather your ingredients, follow the steps, and enjoy the process of making your own unique cheese blend!
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