Chihuahua Cheese Dip Recipes

QUESO DIP (MEXICAN CHEESE DIP)

Steps:

• Place cheese and cornflour in a bowl, toss to coat.
• Melt butter over medium heat in a large saucepan or small pot.
• Add garlic and onion, cook slowly for 3 minutes or until onion is translucent but not browned.
• Add tomato (including juices) and cook for 2 minutes until tomato is slightly softened.
• Add evaporated milk and cheese. Stir, then add chiles and Spices.
• Stir until cheese melts and it becomes a silky sauce.
• Add salt to taste - amount required depends on saltiness of cheese used - and stir through coriander.
• Stir in milk or water to adjust consistency (I use 2 tbsp) - the dip thickens when it cools, and milk can be added later to adjust to taste.
• Remove from heat. Serve warm or at room temperature - it will be soft and scoopable even when it cools.
• Store in the refrigerator. When refrigerated, it becomes the consistency of the cheese spread sold in jars that are not in the refrigerator section. Reheat in microwave and adjust consistency as desired with a tiny bit of milk. If you add too much, just put on stove again until it thickens.

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.

CHEESE DIP WITH JALAPEÑO CHIHUAHUA®

Steps:

• Thoroughly combine the Crema and Chihuahua® cheese in a cold saucepan. Place over medium-high heat and cook for 2 minutes, stirring constantly. Cheese should be completely melted after 2 minutes.Allow dip to cook for 1 minute, undisturbed. The dip should be gently boiling. After 1 minute, stir well. The dip should have a creamy and velvety consistency.Remove from heat. Add tomatoes, red onion, and poblano to the cheese sauce. Stir to combine. Once all the vegetables are fully incorporated, stir in cilantro. Serve immediately.

AUTHENTIC WHITE QUESO

Steps:

• Set up a double boiler on your stovetop. Bring a medium pot of water to a simmer over medium heat. Place a shatterproof, heat-proof bowl over the top of the boiling water. The top bowl should be too big to fit into the bottom pot, and therefore should just absorb the heat from the simmering water.
• To begin, heat the olive oil over medium heat in a medium skillet. Add the onions, garlic, and jalapeños. Sweat, or cook, until translucent, about 5 minutes.
• In your double boiler, add the 1 cup of the asadero cheese and the half-and-half. Stir continuously until the cheese begins to melt. Add the cornstarch and combine, stirring as the cheese melts more. Add the remaining cup of cheese. This will take about 3 to 4 minutes.
• When the cheese appears to be nearly finished melting, add the onions, jalapeños, garlic, green chilies, cumin, and salt.
• When serving, add the pico de gallo on top of the queso blanco dip with a few splashes of your favorite hot sauce. Serve immediately.

SLOW COOKER QUESO RECIPE

Steps:

• Spray a large slow-cooker with nonstick cooking spray and set the temperature to HIGH.
• Add the tomatoes, milk, lime juice, cheeses and cilantro; mix well.
• Place the lid on top of the slow-cooker.
• Place the oil, onions and jalapeno peppers in a medium skillet set over medium heat. Sauté the vegetables until tender and translucent, about 3-4 minutes.
• Add cumin, red pepper flakes and chili powder; stir well and cook an additional 30 seconds, stirring continuously.
• Add the sautéed vegetables to the cheese mixture and stir well.
• Replace the lid leaving it slightly ajar. Stir the cheese several times until the cheese is completely melted, about 30 minutes.
• Lower the temperature to WARM and stir about every 15-20 minutes. If needed, add a little evaporated milk if it thickens during warming.
• Serve with your favorite chips/vegetables/crackers.

CHORIZO AND CHEESE DIP

Steps:

• Pre-heat your oven to 450°F.
• In a frying pan over medium heat, add the tablespoon of olive oil. When hot, place the minced chorizo into the pan. Stir constantly until cooked, usually 10-15 minutes depending on the type of chorizo. When ready, remove from heat and set to the side.
• Cut the cheese into small pieces and put in an oven-safe dish. Make a well or space in the middle of the cheese and fill with the chorizo. Place the dish in the oven and bake until the cheese has melted. This will take five to eight minutes, depending on your type of oven.
• When ready, remove from the oven and serve hot with flour tortillas and salsa.

CHIHUAHUA® JALAPEñO CHEESE SAUCE

Steps:

• Melt butter in a small saucepan over medium-high heat for 1 minute, or until butter is fully melted. Add flour and cook for 30 seconds to 1 minute or until a flour is absorbed. ; Add vegetable broth and bring to a boil. Reduce heat to medium.; Add Sour Cream, Shredded Jalapeño Cheese, and simmer for 3 to 5 minutes or until cheese is fully melted.; Pour Jalapeño Cheese Sauce over nachos, sandwiches, or your favorite foods. Serve and enjoy!