Black Bean Tropical Fruit And Queso Blanco Salsa Recipes
BLACK BEAN, TROPICAL FRUIT AND QUESO BLANCO SALSA
My talented friend chef Douglas Rodriguez gave me the inspiration for this salsa at a fantastic party he threw. Queso blanco, a staple of Latin cuisine, is uniquely textured, simply yet assertively flavored and quite pleasant to nibble. In this recipe, the cheese balances the acidity of the orange and mango. A no-brainer with chips, queso blanco salsa is a great accompaniment to grilled chicken breasts as well. You can prepare the dressing up to a day before you assemble the salsa. And the salsa is also good a day after - assuming there is any left over.
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 19
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
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h10m
Yield 48 servings
Number Of Ingredients 14
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.
TROPICAL HAWAIIAN SALSA
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a saucepan heat the cranberry-raspberry concentrate, orange juice, pink lemonade concentrate and the white vinegar. Finish the sauce by poaching the fruit in the sauce for 2 or 3 minutes until fruit is soft but not overcooked. Add salt and pepper to taste and garnish with fresh basil.
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- Combine the shallot, garlic, parsley, cumin, pepper, salt, vinegar and oil in a small bowl and whisk them well. Chill.
- Combine the beans, bell pepper, green onions, Scotch bonnet, queso fresco, mango, orange, vinegar, salt, pepper and orange juice. Chill.
- Just before serving, add the avocado and dressing and very gently fold the mixture together, taking care not to mash the ingredients. Season to taste. Serve with corn or tortilla chips for dipping.
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- 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.
- In a small bowl, combine all the ingredients and whisk them well. Cover and refrigerate.To serve, gently fold the dressing into the salsa. Season to taste and serve.
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4.9/5 (14)Estimated Reading Time 7 minsServings 8
- In a medium saucepan, heat the butter on medium-low. Add the onion and jalapeño and while occasionally stirring cook until softened, about 5 minutes. Add the garlic and cook for 30 more seconds.
- Whisk together the cornstarch, milk, and water until well combined then pour into the pot. Bring to a simmer and while stirring cook for a couple of minutes until it begins to thicken, then add the cheese. Turn the heat down to low and while stirring cook until the cheese has melted.
- Stir in the green chiles, cilantro, cumin, and cayenne then taste and adjust seasonings, adding salt if needed. If the queso seems too thick, you may thin it with more milk or water.
- Transfer the queso to a serving bowl, a slow cooker, or a chafing dish over a flame. Top with the black beans, pico de gallo, and avocado slices. Serve warm with tortilla chips.
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