Best Queso Blanco Recipes

QUESO BLANCO

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

Steps:

• Place American cheese and about 1/4 cup half-and-half in a saucepan over low heat; cook and stir until cheese starts to melt, about 5 minutes. Slowly start stirring half-and-half into cheese mixture, about 2 tablespoons at a time, until cheese begins to melt and mixture is smooth, about 5 minutes more. Continue adding more half-and-half.
• Season cheese mixture with cumin, black pepper, and salt; add red pepper flakes, a little at a time, until desired spiciness is reached.
• Cook and stir cheese dip until cheese is fully melted, adding more half-and-half if needed to thin it out, 5 to 10 minutes more. Remove from heat and top dip with chili powder.

QUESO BLANCO MEXICAN WHITE CHEESE DIP

Steps:

• Put all ingredients in a double boiler and heat on medium.
• Cook until melted and well blended, stirring occasionally.
• Serve with fresh tostadas or hot flour tortillas.

QUESO BLANCO

Steps:

• Line a colander with a damp piece of muslin or cheesecloth. Place colander over a bowl or in the sink.
• Pour milk into a large saucepan; bring to 185 degrees F (85 degrees C), stirring frequently. Stir in salt.
• Pour vinegar into milk, a little at a time, stirring well after each addition until curds begin to separate from the whey.
• Spoon curds into the muslin-lined colander using a slotted spoon. Fold the muslin over the top of the curds. Fill a smaller container with water and place on top of the muslin to press down on the cheese. Let rest for 1 to 3 hours, allowing the liquid to drain from the cheese (the longer you allow the cheese to drain, the drier the cheese will be).

QUESO BLANCO DIP (WHITE CHEESE DIP)

Steps:

• Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted.
• Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish.
• *Recipe Note: White American cheese is found at most deli counters in your local grocery store.
• *Reheat Instructions: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot.

QUESO BLANCO DIP

Steps:

• Simmer all on the stove in a saucepan until smooth.

QUESO BLANCO DIP (WHITE CHEESE DIP)

Steps:

• Place all ingredients into a microwavable-safe bowl.
• Microwave on high for 5 minutes, stopping to stir after every minute. It might appear runny at first, but it will thicken up as it starts to cool down.
• Serve immediately with tortilla chips.

QUESO BLANCO CHICKEN ENCHILADAS

Steps:

• Mix soup, sour cream, 6 ounces of the grated cheese,green onions,green chili,cumin,cilantro,garlic salt,oregano,pepper and chicken together. This mixture can sit overnight or made as soon as mixed. Heat tortillas in hot oil, place on paper towels. Put a large spoon of mixture into each tortilla and roll. Place in baking dish. Pour enchilada sauce on top and sprinkle with remaining 2 ounces of cheese.
• Bake at 350 for 20 minutes.

BLACK BEAN, TROPICAL FRUIT AND QUESO BLANCO SALSA

Steps:

• To make the Salsa: In a large bowl, combine all the ingredients except the avocado in the order listed. Very gently, fold in the avocado, to avoid smashing the delicate ingredients. Cover and refrigerate until chilled.
• To make the Dressing: In a small bowl, combine all ingredients and whisk them well. Cover and refrigerate. To serve, gently fold the dressing into the salsa. Season to taste and serve.

QUESO BLANCO (WHITE CHEESE DIP)

Steps:

• Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted.
• Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish.

QUESO BLANCO PICANTE (SPICY WHITE CHEESE DIP)

Steps:

• Put all ingredients in a double boiler and heat on medium. Cook until melted and well blended, stirring occasionally.
• If using crock pot, cook on high, stirring occasionally until melted.
• If using microwave, cook on high, stirring every 90 seconds until melted.
• Serve with crispy corn tortilla chips.

VELVEETA® QUESO BLANCO SPINACH ARTICHOKE DIP

Steps:

• Combine ingredients in microwaveable bowl.
• Microwave on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.

QUESO BLANCO QUESADILLAS

Steps:

• Cook chicken and vegetables in large nonstick skillet on medium heat 10 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally. Remove from skillet. Carefully wipe skillet clean with paper towel.
• Spoon 1/4 of the chicken mixture onto half of each tortilla. Top with VELVEETA; fold in half.
• Cook, in batches, in skillet 2 min. on each side or until quesadillas are browned on both sides and VELVEETA is melted.

VELVEETA CHICKEN QUESO BLANCO ENCHILADAS

Steps:

• Prepare 9x13 dish with non-stick spray. Mix soup, sour cream, green onions, green chili, 6 oz. of the Queso Blanco cheese, cumin, cilantro, garlic salt, oregano, pepper and chicken together. This mixture can sit overnight or made as soon as mixed.
• Heat tortillas in hot oil, place on paper towels. Put a large spoon of mixture into each tortilla and roll. Place in baking dish. Pour enchilada sauce on top and sprinkle with remaining two ounces of cheese.
• Bake at 350°F about 30 minutes or until heated through and cheese is melted.

VELVEETA® QUESO BLANCO CHEESE SAUCE FUNDIDO

Steps:

• Heat broiler.
• Crumble chorizo into skillet; cook on medium heat until done, stirring occasionally. Drain.
• Sprinkle mozzarella onto bottom of 9-inch pie plate; top with chorizo, tomatoes and cheese sauce.
• Broil, 6 inches from heat, 3 to 5 min. or until heated through.

WHITE CHEESE DIP - TEX MEX STYLE (QUESO BLANCO)

Steps:

• Combine all ingredients, except garnish of course, in a microwaveable bowl that has been sprayed or brushed with oil.
• Microwave for 1 minute and stir.
• Continue microwaving at 30 second intervals, stirring in between until cheese is melted.
• Serve warm with tortilla chips.
• Note- you can make this with canned poblano rajas or fresh roasted ones if you like.
• ***For a hotter dip use Pepper Jack cheese.

VELVEETA QUESO BLANCO SPINACH & ARTICHOKE DIP RECIPE - (4.1/5)

Steps:

• COMBINE ingredients in microwaveable bowl. MICROWAVE on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min. Keeping it Safe Hot dips should be discarded after sitting at room temperature for 2 hours or longer.

QUESO BLANCO CHEESE

Steps:

• Over a direct source of heat warm 1 gallon of milk to 180 degrees F., stirring often to keep it from scorching. Maintain this temperature for several minutes. Slowly add vinegar until the curds separate from the whey. Usually 1/4 cup of vinegar will precipitate 1 gallon of milk.
• Pour the curds and whey into a cheesecloth-lined colander. Tie the four corners of the cheesecloth into a knot and hang to drain for several hours or until the bag of curds stops dripping. Take the mass of curds out of the cheesecloth. It will be a solid bag of curd. It may be wrapped in plastic wrap and stored in the refrigerator until needed. It will keep up to 1 week.

QUESO BLANCO AND BLACK BEAN SLOW COOKER DIP

Steps:

• In a large bowl, blend softened cream cheese and sour cream until smooth.
• Add diced sausage, black beans, shredded cheese, salsa, and garlic; mix gently to combine.
• Transfer to a 2-quart slow cooker. Cover and cook on LOW for 2 1/2 hours, or until heated through, stirring every 30 minutes. Reduce heat to WARM to hold for serving.
• Serve with tortilla chips. If desired, garnish with jalapenos, tomatoes, cilantro, or a squeeze of fresh lime juice.

CARIBE QUESO BLANCO FRIED PIZZA BITES

Steps:

• Slice the Queso Blanco frying cheese into thin slices, but try not to cause any holes in the slices. Cut the slice in half so that it is roughly in 2 square pieces, about 1 - 2 inches in size. Lay a slice of pepperoni on top of one piece of cheese, and top with another slice of cheese. Repeat making as many appetizers as you want. Heat a non-stick skillet over medium high heat and spray with cooking spray. Once the skillet is hot, place the cheese bites onto the pan, and fry until golden brown on one side, about a minute. Flip over and fry the second side until golden brown as well. Serve warm, or at room temperature. Optional, serve a side of warmed pizza sauce for dipping the cheesy appetizers into the sauce. Regular or turkey pepperoni will work equally well.