Best Queso Blanco Cheese Recipes

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 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 (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 (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 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.

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 DIP (WHITE CHEESE DIP) RECIPE

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.

GRILLED AREPAS WITH FARMER'S CHEESE (OR QUESO BLANCO)

Steps:

• In a blender, process the corn kernels and chicken stock until smooth. Pour the cornmeal into a large bowl. Stir in the sugar and sour cream. Pour in the chicken stock and corn mixture while stirring with your hands or a wooden spoon. Add the grated cheese. Form mixture into a ball. Then separate into 8 pieces. Roll each piece into a ball and then flatten into a pancake about 1/4-inch thick and 2 inches in diameter (but rub your fingers around the edge so that it maintains its thickness). At this point you can cover the arepas with a damp kitchen towel and refrigerate them for up to 1 day before grilling.
• Light a fire in a charcoal or gas grill. Brush the arepas lightly with the melted butter (for flavor and to prevent sticking). Grill the arepas until golden, about 3 minutes on each side. They should be toasted on the outside, but soft in the middle. Let cool to room temperature. Before serving, top with a spread of the farmer's cheese.

QUESO BLANCO DIP ~ SPICY WHITE CHEESE DIP

Steps:

• Combine all ingredients in a medium size glass bowl. Microwave for five minutes, pausing to stir after every minute. The dip will be very watery at first, but it will thicken as it finishes cooking. Serve hot, poured over just about anything that you want to make more delicious. Enjoy!

VELVEETA® ULTIMATE QUESO BLANCO GRILLED CHEESE

Steps:

• Place 1 VELVEETA Slice on 1 bread slice; top with peppers and avocados. Cover with remaining VELVEETA Slice and bread slice.
• Heat small heavy skillet on medium heat. Meanwhile, spread outside of sandwich with butter.
• Add sandwich to skillet; cook 3 min. on each side or until golden brown on both sides.

QUESO BLANCO MAC 'N' CHEESE WITH CORN AND CHICHARRONES AS MADE BY VICTOR RAMOS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9x 13 x 2-inch baking dish with butter.
• Bring a large pot of salted water to a boil. Add the shells and cook until nearly al dente, then drain.
• Stand an ear of corn upright on a cutting board and run a knife down the side to cut the kernels off. Repeat with the remaining ears. Set the kernels aside.
• Add the corn cobs to a 4-quart pot with the milk, half-and-half, garlic, and shallots. Bring to a simmer over medium-low heat and cook for 20 minutes to infuse. Remove the pot from the heat, strain through a fine-mesh sieve into a large bowl, and discard the solids. Let cool for 10 minutes. Rinse out the pot.
• Melt the 6 tablespoons of butter in the same pot over medium heat. Add the corn kernels and sauté until beginning to caramelize, 3-4 minutes. Remove ½ cup of corn and set aside. Add the corn-infused milk mixture and a pinch of salt and cook for another minute, until starting to bubble and thicken slightly.
• Transfer the corn mixture to a blender and blend until smooth. Strain through a fine-mesh sieve into a clean large bowl, using a wooden spoon to extract as much liquid as possible from the corn pulp. Rinse out the pot.
• In a medium bowl, combine the mozzarella, Gruyère, white cheddar, and Monterey Jack cheeses and mix well.
• Add the remaining 2 tablespoons butter and the flour to the pot. Cook over medium-low heat, whisking constantly, until the roux is light golden, 1-2 minutes. Add the corn cream and cook, whisking frequently, until thickened slightly, 3-5 minutes.. Gradually add 1¾ cups of the cheese mixture and whisk until smooth. Season with the white pepper and remove the pot from the heat.
• Add the chicharrones to a food processor or blender. Process until broken down into coarse crumbs.
• Add the cooked pasta shells to the prepared baking dish and pour the cheese sauce on top. Add the reserved corn kernels and half of the remaining cheese mix, then stir well to combine. Top with the remaining cheese mix and the chicharron crumbs.
• Bake the mac 'n' cheese for 25 minutes. Turn the oven to broil and cook for another 5 minutes, until the top of the mac 'n' cheese is crispy. Let rest for at least 5 minutes.
• Garnish the mac 'n' cheese with the parsley, then serve.
• Enjoy!

CRISPY CHEESE QUESADILLAS WITH POBLANO PEPPER & QUESO BLANCO

Steps:

• 1 Prepare the ingredients & start the salad: Wash and dry the fresh produce. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. Quarter the lime. Thinly slice the mushrooms. Halve the tomatoes. Place in a large bowl; season with salt and pepper. Cut off and discard the stem of the poblano pepper; remove and discard the core. Halve lengthwise, then thinly slice crosswise. Roughly chop the jalapeño pepper; add as much as you'd like to the bowl of seasoned tomatoes, depending on how spicy you'd like the dish to be. Stir to combine. Thoroughly wash your hands, knife, and cutting board after handling the peppers.
• 2 Cook the corn & finish the salad: In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Transfer to the bowl of tomatoes and jalapeño pepper. Add the juice of 2 lime wedges and a drizzle of olive oil. Season with salt and pepper. Stir to combine. Wipe out the pan.
• 3 Cook the mushrooms & poblano pepper: Add 2 teaspoons of olive oil to the same pan; heat on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat.
• 4 Assemble the quesadillas: Place the tortillas on a work surface. Evenly top one side of each tortilla with the Monterey Jack cheese, queso blanco (crumbling before adding), and cooked mushrooms and poblano pepper. Fold the tortillas in half over the filling. Wipe out the pan.
• 5 Cook the quesadillas: Add a drizzle of olive oil to the same pan; heat on medium until hot. Add the quesadillas and cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully halve each cooked quesadilla.
• 6 Make the lime yogurt & serve your dish: While the quesadillas cook, in a bowl, combine the yogurt and the juice of the remaining lime wedges. Season with salt and pepper to taste. Serve the cooked quesadillas with the lime yogurt and finished salad on the side. Enjoy!
• 1 Prepare the ingredients & start the salad: Wash and dry the fresh produce. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. Quarter the lime. Thinly slice the mushrooms. Halve the tomatoes. Place in a large bowl; season with salt and pepper. Cut off and discard the stem of the poblano pepper; remove and discard the core. Halve lengthwise, then thinly slice crosswise. Roughly chop the jalapeño pepper; add as much as you'd like to the bowl of seasoned tomatoes, depending on how spicy you'd like the dish to be. Stir to combine. Thoroughly wash your hands, knife, and cutting board after handling the peppers.
• 2 Cook the corn & finish the salad: In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Transfer to the bowl of tomatoes and jalapeño pepper. Add the juice of 2 lime wedges and a drizzle of olive oil. Season with salt and pepper. Stir to combine. Wipe out the pan.
• 3 Cook the mushrooms & poblano pepper: Add 2 teaspoons of olive oil to the same pan; heat on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat.
• 4 Assemble the quesadillas: Place the tortillas on a work surface. Evenly top one side of each tortilla with the Monterey Jack cheese, queso blanco (crumbling before adding), and cooked mushrooms and poblano pepper. Fold the tortillas in half over the filling. Wipe out the pan.
• 5 Cook the quesadillas: Add a drizzle of olive oil to the same pan; heat on medium until hot. Add the quesadillas and cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully halve each cooked quesadilla.
• 6 Make the lime yogurt & serve your dish: While the quesadillas cook, in a bowl, combine the yogurt and the juice of the remaining lime wedges. Season with salt and pepper to taste. Serve the cooked quesadillas with the lime yogurt and finished salad on the side. Enjoy!