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queso [2020/01/14 13:44]
zeppo
queso [2020/01/17 16:53] (current)
zeppo [THIRD VERSION]
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-====== ​ONE VERSION ======+====== ​FIRST VERSION ======
    
  
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 https://​www.thecookierookie.com/​easy-restaurant-style-white-queso/​ https://​www.thecookierookie.com/​easy-restaurant-style-white-queso/​
 +
 +====== THIRD VERSION ======
 +
 +How do you make Queso with real cheese? ​
 +
 +The trick to making Queso with real cheese is to use a combination of cornstarch and evaporated milk. NOT CONDENSED MILK. This is a trick I learned from the food geniuses at Serious Eats. If you’re into the science behind it you can check out the article on Smooth, Stable Cheese Sauces. ​
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 +
 +
 +  * Shred cheese of choice.
 +  * Coat with cornstarch.
 +  * Saute diced onion in medium size skillet. Add in minced garlic, diced tomato and diced green chiles. ​
 +  * Add in the evaporated milk. Stir. 
 +  * Add the cheese, stir until melted. ​
 +
 +
 +**Ingredients**
 +
 +  * 8 ounces shredded mild cheddar cheese
 +  * 8 ounces shredded Monterey Jack cheese
 +  * 1 tablespoon cornstarch ​
 +  * 1 tablespoon extra virgin olive oil
 +  * 1/2 cup diced white onion
 +  * 2 cloves minced garlic
 +  * 1/2 cup diced tomato
 +  * 4 ounces diced green chiles
 +  * 1/2 teaspoon dried oregano
 +  * 1/2 teaspoon ground cumin
 +  * 1 teaspoon salt
 +  * 1/2 teaspoon chili powder
 +  * 1 cup evaporated milk
 +
 +**Instructions**
 +
 +  * Add the shredded cheese to a medium size bowl. Sprinkle with cornstarch and stir briefly to ensure all the cheese is coated with the cornstarch. ​
 +  * Heat the oil in a medium size skillet over medium heat. Add in the diced onion. Cook until the onion is softened and translucent. ​
 +  * Add in the minced garlic, diced tomato and diced green chiles. Cook briefly for 1 minute while stirring. ​
 +  * Add in the seasonings (oregano, cumin, salt, chili powder) stir to combine. ​
 +  * Stir in the evaporated milk, scrape the pan to ensure all veggies are released from the pan. Bring to a boil, then reduce the heat to low. 
 +  * Add in the shredded cheese. Cook over low heat while stirring while the cheese melts. ​
 +  * Serve immediately,​ while warm. 
 +
 +
 +https://​houseofyumm.com/​queso/​
 +
 +====== FOURTH VERSION ======
 +
 +This classic Tex-Mex dip comes from Lisa Fain (a.k.a. The Homesick Texan). With both serrano chiles and jalapeños, the dip has a bright spiciness that cuts through the richness of two cheeses. The tangy sour cream added at the end brings it over the top.
 +
 +Featured in: The Easiest Way to Make Cheese Dip
 +
 +Ingredients
 +
 +  * 2 tbsp. unsalted butter
 +  * 2 serrano chiles, stemmed and seeded, then diced
 +  * 1 jalapeño, stemmed and seeded, then diced
 +  * 1⁄2 medium yellow onion, diced
 +  * 2 cloves garlic, finely chopped
 +  * 2 tbsp. flour
 +  * 1 cup milk
 +  * 1 cup canned diced tomatoes, with juice
 +  * 1⁄2 cup chopped fresh cilantro
 +  * 3 cups grated cheddar cheese (about 12 oz.)
 +  * 3 cups Monterey Jack cheese (about 12 ounces)
 +  * 1⁄2 cup sour cream
 +  * Kosher salt
 +  * Tortilla chips, for serving
 +
 +Instructions
 +
 +Melt butter in a medium saucepan over medium heat; add chiles and onion and cook 5 minutes. Add garlic and cook 1 minute longer; whisk in flour and cook for 30 seconds. While whisking, pour in milk and continue to cook until sauce is thick, about 3 minutes. Stir in tomatoes and cilantro and reduce heat to medium-low. Slowly add in cheeses, 1⁄2 cup at a time, until it has completely melted. Stir in sour cream and salt and serve with tortilla chips.
 +
 +https://​www.saveur.com/​queso-dip-recipe/​
  
queso.1579031077.txt.gz · Last modified: 2020/01/14 13:44 by zeppo