Corn Con Queso Recipes

HOOSIER CORN QUESO DIP

Steps:

• Preheat oven to 350 degrees F.
• Mix all ingredients, except cilantro, in a large bowl until well blended. Spoon into a lightly greased 1 1/2- to 2-quart baking dish.
• Bake 20 minutes or until heated through. Sprinkle with cilantro. Serve with corn chips or tortilla chips.

AREPAS DE QUESO RECIPE

Steps:

• Add 2 cups of corn meal and 2 cups warm milk or water to a large bowl. Reserve the remaining ½ cup to add if you need it later.
• Add 1 cup shredded mozzarella cheese.
• Add 2 good pinches of salt.
• Form a ball with the dough by mixing the ingredients.
• Break off a piece about the size of a large meatball.
• Flatten and form a bowl in the cup of your hand.
• Place shredded mozzarella cheese inside.
• Close the arepa in half and seal the edges.
• Form a flat round object.
• Heat skillet to 320 and rub a stick of butter on the hot surface.
• Place arepa on the skillet and sprinkle with salt.
• Once side is getting spotty brown, re-apply butter to skillet and flip. (~4 Minutes)
• Re salt new side.
• Once cheese starts to escape and ooze out and it looks nice and golden brown, it is done.
• Slice the freshly made arepa in half, but only ⅔ of the way through.
• Place filling of fresh avocado and chicken inside.

AUTHENTIC CHILE CON QUESO

Steps:

• Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.

CORN CON QUESO

Steps:

• In a medium saucepan, melt butter over medium heat.
• Add onion, corn, salt and cayenne and cook, stirring, until very soft, 5 minutes or so.
• Add garlic and jalapeno, stir to mix, and cook for 1 minute.
• Add cheese and milk and cook gently over low heat, stirring, until cheese melts and mixture is smooth.
• Remove from heat and pour into serving bowl, serve with whatever you would like to dip into it (bread, crackers, veggies, etc).
• Serve immediately.

AREPAS DE QUESO (CHEESE AREPAS)

Steps:

• Combine the cornmeal, warm water, cheese, 1 tbsp butter and salt, mixing thoroughly. Let mixture stand for five minutes.
• Knead with your hands for about 3 minutes moistening your hands with water as you work.
• Form 4 small balls with the dough. Place each ball between 2 plastic bags and with a flat pot cover flatten to 1/2 inch.
• Add the butter to a nonstick pan over medium heat. Place the arepas in the pan, and cook about 3 minutes on each side, until a crust forms or they are golden brown.

AREPAS CON QUESO

Steps:

• Bring the milk to a boil in a small pan. Add butter. Let stand and cool slightly.
• Grind frozen yellow corn kernels in a food processor. You can find arepa flour at many Latin and Mexican markets. If there isn't one near you, grind corn meal 1/4 cup at a time in your blender, and add 1/2 cup of flour.
• In a large bowl, mix the ground corn, arepa flour or cornmeal, salt, sugar, and mozzarella. Make a well in the center and gradually add the hot milk and butter mixture. Stir until there are no lumps. Work the dough until it is smooth and sticky.
• Take the rest of the butter and heat it on a frying pan. Drop arepa mix in rounded tablespoon fulls on to the pan. Fry on each side 3-5 minutes until browned.
• To serve, butter the arepa and dd extra grated mozzarella cheese or queso blanco on top. If you made the arepa slightly larger, you can cut a slit in the middle and stuff them with the cheese. Otherwise, you can take two arepas, add the cheese in the middle and eat them like a sandwich.
• You may also make the pancakes only and store them in the refrigerator or freezer until ready to serve. Just lightly butter two pancakes, put a slice of cheese in between, and heat on the griddle at low heat until the cheese melts.

CORN QUESO

Steps:

• In a large skillet, add olive oil and heat over medium heat.
• Add onions, bell peppers, jalapeno and garlic together, cook until onion is tender.
• Add corn and heat for 2 to 3 minutes.
• Add in salsa. cream cheese, mayonnaise, sour cream, and heavy cream. Mix together over medium heat.
• Stir in cumin, smoked paprika, and salt until well combined.
• Add Monterey Jack and cheddar cheese and stir until cheese is melted. Place the skillet in the oven on low broil and leave the queso in these until the cheese is browned on top.

CHILI CON QUESO RECIPE BY TASTY

Steps:

• Heat the vegetable oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 2 minutes, until starting to soften. Add the ground beef and chili seasoning. Cook until the beef is cooked through, about 5 minutes. Remove the pan from the heat.
• In a small saucepan, whisk together the milk and heavy cream. Bring to a boil, then remove from the heat.
• In a small bowl, whisk together the water and cornstarch to form a slurry. Pour the slurry into milk mixture and whisk to combine. Put mixture back on the heat and bring to a simmer.
• Whisk in the cheese until fully melted and season with the salt. Add the diced tomatoes and green chiles and whisk to combine.
• Pour the queso over the chili mixture. Garnish with scallions and serve with corn chips for dipping.
• Enjoy!

CHILE CON QUESO

Steps:

• Brown the sausage and onion in a large nonstick skillet, breaking the sausage up as you go. Once browned, drain off some of the fat.
• Chop the cheese block into cubes and add along with the diced tomatoes and green chiles and chopped green chiles, juice and all.
• Cook over a low heat until it all starts coming together. Then stir in the diced jalapeno. Serve with chips.

CORN CON QUESO

Steps:

• Heat oven to 375 degrees F.
• Combine the butter, cumin, paprika, cayenne pepper, cilantro, salt and pepper, to taste.
• Rub corn with the butter mixture. Wrap in foil and put in the oven. Cook for 20 to 25 minutes. Unwrap from foil, top with queso fresco and a squeeze of lime. Serve immediately.