Best 3 The New Queso Recipes
**Queso: A Delicious and Versatile Dish with Endless Variations**
With its creamy, gooey texture and irresistible flavor, queso has become a beloved dish enjoyed by people of all ages. Originating from Mexico, queso has evolved into a culinary masterpiece with countless variations, each offering a unique taste experience. From the classic queso blanco to the spicy queso fundido, and the flavorful queso Oaxaca, the world of queso is a culinary adventure waiting to be explored.
This article presents a collection of enticing queso recipes that cater to diverse tastes and preferences. You'll find recipes for the traditional queso blanco, the perfect dip for tortilla chips and a staple at Mexican restaurants. For those who love a bit of heat, the queso fundido, made with melted cheese, chorizo, and poblano peppers, is sure to satisfy. And for a unique twist, the queso Oaxaca, featuring Oaxaca cheese, roasted poblano peppers, and Mexican crema, offers a smoky and rich flavor profile.
Whether you're looking for a quick and easy appetizer, a hearty main course, or a delicious snack to enjoy with friends, these queso recipes have got you covered. With step-by-step instructions and helpful tips, you'll be able to create restaurant-quality queso at home, impressing your family and friends with your culinary skills. So, grab your apron, gather your ingredients, and let's embark on a cheesy journey with these delightful queso recipes.
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.
VEGAN 'QUESO'
This recipe is for "queso," and yes, the dish name is in quotation marks. That's because it's a dairy-free version of the familiar bright-orange cheesy dip. The recipe is adapted from the cookbook "Amá: A Modern Tex-Mex Kitchen" by the chef Josef Centeno, whose Los Angeles restaurant serves Tex-Mex classics and modern variations. Though the texture of processed cheese is impossible to replicate, this cashew dip is delightfully creamy with layers of complex flavor. For best results, make sure to thoroughly toast the cashews, char the vegetables and blend until the dip is completely smooth.
Provided by Tejal Rao
Categories snack, burritos and nachos, condiments, dips and spreads, finger foods, appetizer
Time 30m
Yield 2 cups
Number Of Ingredients 14
Steps:
- Make the salsa: Put the tomatillos, chile, shallot and garlic on a foil-lined baking sheet and sprinkle with salt. Broil until the vegetables are charred and soft, turning halfway through, about 10 minutes. Once slightly cooled, transfer to a blender or food processor, add the cilantro and purée until smooth. (Reserve a few tablespoons salsa for garnish and leave the remaining salsa in the blender, as you'll add more queso ingredients to it in a few minutes.)
- Make the queso: Toast the cashews in a large skillet over medium heat, shaking the pan occasionally, until the cashews are a light golden brown and fragrant, about 10 minutes. Remove from heat and set aside to cool slightly.
- Once cooled, add the cashews, chipotle pepper, 3/4 cup almond milk, turmeric and salt to the tomatillo mixture in the blender, and purée until smooth. Add more almond milk as needed to get a smooth consistency, but be careful not to add too much or the dip will be too thin. Taste and adjust seasoning with salt, if needed.
- Transfer the cashew queso to a bowl, drizzle with the reserved tomatillo salsa and garnish with chopped onion and cilantro. Serve warm with tortilla chips.
QUESO
Queso, a popular Tex-Mex dip made with processed American cheese and canned tomatoes, was inspired by chile con queso, a Mexican dip of melted cheese and chiles that made its way to the United States in the 1930s and '40s. As the two-ingredient Americanized adaptation gained popularity, supermarkets began placing Ro-tel canned tomatoes near shelf-stable Velveeta cheese, and queso became mainstream. Purists will argue that any ingredient beyond American cheese and spicy diced tomatoes is unnecessary, but you can customize this recipe by adding any combination of black beans, scallions, cilantro, garlic, cumin, red-pepper flakes, oregano, lime zest or juice.
Provided by Alexa Weibel
Categories snack, dips and spreads, appetizer
Time 20m
Yield 6 cups
Number Of Ingredients 13
Steps:
- Roughly chop the processed cheese into 1-inch cubes, then add to a medium saucepan. Stir in the tomatoes and their juices, plus 2/3 cup water, then heat over medium-low, stirring frequently, until cheese is melted and mixture is creamy, 5 to 7 minutes. You can stop here, and serve immediately with chips, or proceed to Step 2, if you're feeling extra.
- Stir in any combination of desired additions: black beans, scallions, cilantro, garlic, cumin, red-pepper flakes, oregano, and lime zest and juice. Heat over low, stirring occasionally, until warmed and flavors meld, about 5 minutes. If you like some extra heat, stir in chipotle chiles en adobo. Season to taste with salt, and additional red-pepper flakes, if desired, and serve immediately. (You could also keep your queso in a slow-cooker on a low setting, stirring occasionally, to keep it molten.) Mixture will keep refrigerated for up to 1 week.
Tips:
- Choose the Right Cheese: For the best queso, use a combination of cheeses that melt well together, such as cheddar, Monterey Jack, and queso Oaxaca.
- Grate Your Own Cheese: Freshly grated cheese melts more evenly and smoothly than pre-shredded cheese.
- Use a Heavy Saucepan: A heavy saucepan will help distribute the heat evenly and prevent the queso from scorching.
- Cook Over Low Heat: Queso should be cooked over low heat to prevent it from curdling or becoming grainy.
- Stir Constantly: Stir the queso constantly while it is cooking to ensure that it melts evenly and does not stick to the bottom of the saucepan.
- Add Liquid Slowly: When adding liquid to the queso, do so slowly and gradually, stirring constantly, to prevent the queso from curdling.
- Season to Taste: Once the queso is melted, season it to taste with salt, pepper, and other desired spices.
- Serve Immediately: Queso is best served immediately, while it is still warm and melted.
Conclusion:
Queso is a delicious and versatile dish that can be enjoyed in many different ways. Whether you are serving it as an appetizer, main course, or side dish, there are many different recipes that you can choose from. With the right cheese, cooking technique, and seasonings, you can create a queso that is sure to please everyone at your table. So next time you are looking for a quick and easy meal, give queso a try.
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