Best Queso Sauce Recipes

QUESO CHEESE SAUCE

Steps:

• Melt butter in a small saucepan over medium heat.
• Whisk in flour and cook for about 1 minute.
• Whisk in milk gradually until incorporated.
• Gradually stir in cheese until melted.
• Season with cumin, salt and pepper to taste.

CHEESE-STUFFED POBLANOS WITH TOMATO SAUCE (CHILES RELLENOS DE QUESO)

Steps:

• Roast chiles:
• Roast chiles on their sides on racks of gas burners (1 or 2 per burner) over medium-high heat, turning with tongs, until skins are blistered and slightly charred, 4 to 6 minutes. (Or broil on rack of a broiler pan about 2 inches from heat.) Immediately transfer to a large bowl and cover, then let stand 20 minutes.
• Make tomato sauce while chiles stand:
• Purée all sauce ingredients except oil with 11/4 teaspoons salt in a blender until smooth, then strain through a medium-mesh sieve into a bowl, pressing on solids, then discarding them.
• Heat oil in a deep 12-inch heavy skillet or heatproof casserole (preferably one that can go to the table) over medium-high heat until it shimmers. Carefully pour in sauce and simmer gently, stirring occasionally, 10 minutes (sauce should still be thin). Season with salt.
• Stuff and fry chiles:
• Carefully rub off skins from chiles, leaving stems attached. Cut a slit lengthwise in each chile with kitchen shears, then carefully cut out seedpod (including attached ribs) without tearing chile (hotter chiles smell stronger when cut). Wipe chiles clean with a paper towel if necessary.
• Stuff chiles with cheese and enclose filling by overlapping slit slightly if possible, then transfer to a plate. (Use a toothpick to mark any hotter chiles if desired.)
• Heat 1/2 inch oil in another 12-inch heavy skillet over medium heat until it registers 360°F on thermometer.
• While oil heats, beat egg whites with 1/8 teaspoon salt using an electric mixer until they just hold stiff peaks. Whisk yolks with 1/8 teaspoon salt in a large bowl, then gently fold in whites.
• Put flour in a fine-mesh sieve and dust chiles, turning them to lightly coat all sides.
• When oil is ready, dip chiles, 1 at a time (hold chile by stem), in egg coating, spooning it over chile to cover completely, then fry, turning once, until golden on all sides (lap oil over any lighter areas), 4 to 5 minutes. Transfer chiles with a slotted spoon to paper towels to drain.
• Meanwhile, reheat sauce over low heat. Lay chiles in sauce to serve.

MASHED POTATOES WITH GREEN CHILE QUESO SAUCE

Steps:

• Put the potatoes in a large pot with 2 tablespoons of salt and cover by a few inches of cold water. Bring to a boil, cover and cook until a paring knife inserted in the center meets no resistance.
• Meanwhile, heat 2 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour and cook 1 minute. Whisk in the hot milk and increase the heat to high, cooking until the milk has thickened and the flour taste has been cooked out, about 5 minutes. Remove from the heat and whisk in the Monterey Jack cheese until smooth and melted. Stir in the Parmigiano-Reggiano and poblano chile and season with salt and pepper.
• Drain the potatoes well, and then return to the pot over low heat to dry out. When the potatoes turn white and become dry, pass them through a ricer into a large glass bowl. Gently combine the potatoes with the remaining 6 tablespoons butter and the warm cream, using a wooden spoon. Season with salt and pepper.
• Make a well in the middle of the potatoes and fill with the cheese sauce. Garnish with cilantro and serve.

MEXICAN MEATBALLS WITH RED CHILE TOMATO SAUCE AND QUESO FRESCO

Steps:

• For the red chile tomato sauce: Heat the oil in a 12-inch high-sided saute pan over high heat. Cook the onions and jalapenos until softened, about 5 minutes. Add the garlic and cook 30 seconds, and then stir in the chili powder and coriander and cook 1 minute. Pour in 1 cup water and cook until reduced. Mix in the chipotles and tomatoes and bring a boil, and then reduce to a simmer and cook until the sauce is slightly thickened, about 20 minutes. Season with salt, black pepper and honey, if using. Whisk in the crema, followed by the cilantro, and adjust the seasoning, if needed.
• For the mexican meatballs: Grind the cubed meats using a hand-operated meat grinder fit with a medium dye. Combine the ground meats with the garlic and egg in a large bowl, and then add in 1/4 cup of the cilantro, the cheese, New Mexico chili powder, Mexican oregano, cumin and cayenne pepper. Gently mix together until combined. Begin mixing in the breadcrumbs, 1 tablespoon at a time, until the mixture holds together. Mix in some salt and black pepper, and form the meat into 2-inch balls. Heat the olive oil in a medium saute pan over medium heat. Cook the meatballs, turning occasionally, until brown all over, 3 to 4 minutes. Pour in the chicken stock and cook until the liquid is mostly reduced and the meatballs are just cooked through, 5 to 7 minutes longer. Transfer to a serving platter and top with the Red Chile Tomato Sauce, queso fresco and additional cilantro leaves.

CHILI CON QUESO DIP (OR ENCHILADA SAUCE)

Steps:

• In a heavy saucepan over low heat melt the Velveeta and mild cheddar cheese; stir until completely melted and combined.
• When the cheese has melted add in the salsa, chili, sour cream, chili powder, garlic (if using) and hot pepper sauce; cook over low heat for about 8-10 minutes.
• Serve warm.

QUESO FUNDIDO SAUCE RECIPE - (4.7/5)

Steps:

• In a blender or food processor, put cream cheese, sour cream, half n half, garlic and jalapeno. Blend until creamy. For a creamier consistency, add more half n half, 1 tbsp at a time, unti desired consistency. Spoon mix over tortillas, mexican food items, Potatoes, etc. Sprinkle Jack and Cheddar mix on top.

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.

THE BEST QUESO CHEESE SAUCE

Steps:

• Place a medium pot over medium heat. Add the butter, shallots, garlic, and jalapeno.
• Saute for 3 to 4 minutes to soften, then add the half and half and chipotle peppers.
• Whisk in the cornstarch. Allow the mixture to come to a simmer, so the half and half can scald (not necessary with evaporated milk) then lower the temperature to medium-low.
• Stir in the cream cheese and mustard.
• Slowly start adding the shredded cheese.
• Stir and add by the handful, until the sauce comes together. if you prefer your cheese sauce a little thinner, add an extra splash of half and half. Serve immediately, or keep warm in a slow cooker or fondue pot.

SOFT PRETZELS WITH QUESO POBLANO SAUCE AND MUSTARD SAUCE

Steps:

• Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Monterey Jack cheese, poblano chiles, and season with salt and pepper, to taste.
• Place the queso sauce into a bowl and sprinkle with chopped poblano.
• Whisk together the mustards and honey, to taste, until combined. Let sit at least 30 minutes before serving.;
• Line 2 half sheet pans with parchment paper and spray liberally with vegetable spray.
• Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
• Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
• Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
• Preheat the oven to 425 degrees F.
• Bring the water to a boil in a small roasting pan over high heat and add the baking soda.
• Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape: take the right side and cross over to the left. Cross right to left again and flip up. Boil the pretzels in the water solution, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.
• Remove to a baking rack and let rest 5 minutes before eating. Dip into desired sauces.

QUESO DE CABRA CON TOMATE (GOAT CHEESE BAKED IN TOMATO SAUCE)

Steps:

• Preheat conventional oven or toaster oven to 350°F
• Mix together the garlic and olive oil and spread over bread slices and place on a baking sheet.
• Pat the goat cheese into a 1/2-inch pancake and place in shallow baking dish.
• Ladle tomato sauce into dish to come up to top edge of cheese (do not cover the cheese with sauce).
• Bake, uncovered, until sauce begins to bubble at edges and cheese is hot, about 25 minutes. During last 10 minutes of baking, toast bread until golden brown.
• Garnish cheese with basil if using.

MEMELAS WITH QUESO FRESCO AND CHARRED TOMATO SAUCE

Steps:

• Make tomato sauce:
• Preheat broiler.
• Broil tomatoes and chiles in a foil-lined small shallow baking pan 2 to 3 inches from heat, turning frequently, until lightly charred on all sides, 3 to 5 minutes for chiles, 12 to 15 minutes for tomatoes (flesh should be soft). Alternatively, char vegetables in a hot well-seasoned griddle or cast-iron skillet over moderate heat.
• Core tomatoes and stem chiles, then purée with onion and 1/2 teaspoon salt, or to taste, in a blender until smooth (use caution when blending hot ingredients).
• Heat oil in a nonstick skillet over moderately high heat until just hot. Stir 1/2 cup tomato sauce into oil (this reduces spattering), then, when bubbling vigorously, add remaining sauce.
• Fry, stirring, until slightly thickened, about 3 minutes. Remove from heat and stir in cilantro and salt to taste.
• Prepare memelas:
• Stir together masa harina, 1/2 teaspoon salt, and water in a large bowl with a wooden spoon until it forms a dough. Knead in bowl with heel of hand 1 to 2 minutes.
• Divide dough into 16 pieces and roll each into a 1 1/2-inch ball.
• Roll balls into 3-inch-long logs. Transfer logs as formed to a plastic-wrap-lined tray and cover with more plastic wrap.
• Heat a well-seasoned large cast-iron griddle or skillet over moderately high heat until hot.
• Cut 2 (5-inch) squares from a small plastic bag and use 1 to line lower half of tortilla press. Put a log of dough in press and top with second square of plastic. Close press, pushing gently on lever to flatten dough to a 4- by 3- by 3 1/2-inch oval. If press doesn't flatten evenly, rotate tortilla 180 degrees and gently flatten again. (Alternatively, use a rolling pin to flatten dough between squares of plastic.)
• Remove plastic and cook oval on hot griddle until a skin forms and some small golden spots appear, about 1 1/2 minutes per side. Make more ovals, cooking 3 or 4 at a time.
• Remove memelas from heat and, when cool enough to handle, form sides: Beginning 1/2 inch from edge of each memela and working all around it, push undercooked masa toward edge with your thumb and pinch up to form a 1/4-inch side. Then pinch up masa in center of memela in several places. If dough still seems very raw, cook memelas upside down on hot griddle 30 seconds to 1 minute.
• Sprinkle about 2 tablespoons cheese on each memela and top with 1 to 2 tablespoons tomato sauce. Heat filled memelas, 4 at a time, on hot griddle until bubbling, about 3 minutes. Serve hot.

LOW CARB SIRLOIN STEAK WITH QUESO SHRIMP SAUCE

Steps:

• Mix salt, pepper and garlic powder together then sprinkle on both sides of the steaks and set steaks aside to sit at room temperature for 5 minutes.
• Heat 1 tablespoon of oil in a large skillet over med/high heat and tilt skillet to coat.
• Sear steaks for 3 minutes on each side for med/rare (go 1 minute longer per side for medium.
• Remove steaks and keep warm.
• Heat remaining oil in skillet and add zucchini, onions and tomato.
• Saute for 3 minutes until veggies start to color slightly, stirring often.
• Add shrimp and cook another 2 minutes until shrimp turns pink.
• Add broth and cream and bring to a boil then turn off the heat and add the cheese, stirring to melt.
• Spoon sauce over the steaks OR slice steaks very thinly and stir back into the veggie sauce mixture then mound on plates.

BAKED QUESO FRESCO WITH TOMATILLO SAUCE

Steps:

• Preheat oven to 350 degrees.
• In a large saucepan, bring 2 quarts of water to a boil.
• Remove husks from tomatillos.
• Boil tomatillos for about two minutes or until soft.
• Remove tomatillos from water and place in a blender or food processor.
• Add garlic, cilantro, lime juice, avocado, jalapeño and salt.
• Purée until smooth.
• Place cheese in ovenproof serving dish.
• Pour sauce over cheese and bake for 20 minutes.
• Remove from oven and serve with tortilla chips.

MEXICAN SPICED STEAK WITH CHIPOTLE CON QUESO SAUCE

Steps:

• In a small bowl combine the grill seasoning, lime zest, coriander, cumin, and chili powder. Work the dry rub into the steaks on both sides; set steaks on a plate and let stand for 15 minutes.
• In a small saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute. Add the milk and cook, whisking, until bubbling 3-4 minutes. Stir in the cheese and chipotles in adobo sauce. Season the sauce with salt to taste. Reduce heat to low to keep sauce warm.
• Drizzle a little extra virgin olive oil on a large griddle or skillet. Heat pan over high heat until just smoking. Add the steaks and cook for 2-3 minutes for medium. Remove and let rest 5 minutes. Slice steaks and top with the sauce.

MEXICAN-SPICED STEAK WITH CHIPOTLE CON QUESO SAUCE AND AVOCADO SALAD

Steps:

• In a small bowl, combine the grill seasoning, lime zest, coriander, cumin and chili powder. Work the dry rub into the steaks on both sides; set the steaks on a plate and let stand for 15 minutes. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Add the milk and cook, whisking, until bubbling, 3 to 4 minutes. Stir in the cheese and chipotles in adobo sauce. Season the sauce with salt to taste. Reduce the heat to the lowest setting and keep the sauce warm. Drizzle a little EVOO on a large griddle or in a heay skillet; spread the oil evenly with a bunched-up paper towel. Heat the pan over high heat until just smoking. Add the steaks and cook for 5 minutes, lowering the heat if needed. Flip and cook for 2 to 3 minutes for medium. Remove and let rest for 5 minutes. Slice the steaks and top with the chipotle-cheese sauce. Serve the avocados, tomatoes and red onion alongside the steaks. Sprinkle the salad with salt, lemon juice and EVOO. Top the steaks and salad with the cilantro.

QUESO SAUCE

Steps:

• Cook and stir Alfredo sauce and cream cheese together in a saucepan over medium heat until heated through and smooth, about 5 minutes. Stir butter, cilantro, green chile pepper, and garlic into sauce; cook and stir until heated through and smooth, about 5 minutes.

QUESO POBLANO OR JALAPENO DIPPING SAUCE

Steps:

• Melt the butter in a medium saucepan over medium heat.
• Add the flour and cook 1 minute.
• Whisk in the milk and cook until slightly thickened.
• Remove from heat and stir in the cheese, chiles, and season with salt and pepper, to taste.
• Place the sauce into a bowl and sprinkle with chopped poblano.

QUESO SAUCE

Steps:

• Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high, and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the Chihuahua cheese until melted. Stir in the Parmesan and season with salt and pepper. Thin with additional milk if needed. Keep warm.

PESCADO CON QUESO (CUBAN FISH WITH CHEESE SAUCE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix onion and Cheddar cheese together in a bowl. Sprinkle 1/2 of the cheese mixture into the prepared baking dish; top with swai fish. Sprinkle the remaining cheese mixture over fish.
• Whisk milk, Worcestershire sauce, mustard, salt, and black pepper together in a bowl; pour over fish.
• Bake in the preheated oven until fish flakes easily with a fork and the cheese is melted, about 45 minutes.

QUESO ANEJO ENCHILADAS WITH RED CHILE SAUCE

Steps:

• For the enchiladas: Shred a little more than 2/3 of the queso anejo into a bowl, this will be the filling. Shred the remaining queso anejo along with the monterey jack into a second bowl for the topping. Heat a non-stick frying pan with 2 tablespoons oil over medium heat. Once the pan has heated, take one tortilla & dip into the sauce until covered. Remove tortilla and allow any excess to drip off. Place tortilla into frying pan for about 30 seconds, then flip with a spatula. Put a small amount of cheese filling on one half of tortilla. After 30 seconds fold the cheeseless half over the half with cheese and place into a large caserole dish. Repeat, adding oil to pan as necessary, while allowing each finished tortilla to slightly overlap in dish. Once one "layer" is finished, cover with one half of cheese topping. Complete second layer, and sprinkle with remaining cheese topping. Preheat oven to 350 degrees and bake uncovered for 15-20 minutes until cheese has just melted. Garnish with cilantro. Slice & serve. Feeds 6 hungry people For red chile sauce: Remove stems and seeds from chiles and cut into strips. Fill a small pot with water and bring to a boil. Remove from heat & add chiles. Cover for 30 minutes. Working in 3-4 batches, combine the chiles and other ingredients into a blender or food processor. Taste the water the chiles soaked in and if bitter discard. If not bitter add about 1/2-2/3 cup to blender to keep the mixture going (If water is bitter, just add fresh). Push sauce through mesh strainer into a bowl. Some people skip this step, but I find that the chile skins are bitter and tough. Discard solids remaining in strainer. Use within 24 hours.