Mexican Cheese Spread 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.

MEXICAN CHEESE SPREAD

Steps:

• Combine first 3 ingredients in a mixing bowl; beat at medium speed with an electric mixer until blended.
• Stir in green onions, pimiento, and chilies.
• Cover and chill, if desired.
• Serve with crackers.

MEXICAN QUESO DIP

Steps:

• Melt butter on low heat. Whisk in flour. Whisk for 2 minutes.
• Add grated Asadero Mexican Cheese or Queso Quesadilla cheese.
• Stir in 1 cup half and half. Whisk on low heat until cheese sauce is melted and mostly smooth.NOTE: Sauce may be lumpy until heated and melted. If it does not melt, turn up the heat a very little, whisk, and add in a splash of half and half until it is smooth.
• Remove from heat and keep stirring until smooth. More half and half may be added to thin out queso dip to desired texture.
• Stir in chopped green chiles, chopped jalapenos, diced tomatoes, minced garlic cloves, and cilantro.
• Pour into serving bowl and serve with tortilla chips or serve over your favorite Mexican dishes.
• NOTE: This recipe has been updated as of 3/2022 to reflect comments. It appears newer stovetops heat too high on low so a roux of flour and butter has been added to the recipe to fix it.

MEXICAN WHITE CHEESE DIP/SAUCE

Steps:

• Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately.

MEXICAN CREAM CHEESE SPREAD

Steps:

• In a small bowl, beat cheese until smooth and creamy with an electric mixer.
• Next, add the chilli sauce, garlic, lime juice, fresh chilli and green onion, and beat again until combined.
• Spread a sheet of plastic wrap on your kitchen work surface, place cream cheese mixture on it, and shape into a 3 to 4 inch square.
• Enclose the shaped cheese in the plastic wrap, and chill in refrigerator for at least 1 hour (and up to a maximum of 24 hours).
• While cheese is chilling, cut each tortilla into 12 wedges.
• Shallow fry the wedges in hot vegetable oil until puffed and lightly browned.
• When cool, these can be stored in an airtight container for up to 24 hours before serving.
• When ready to serve, roll cheese in combined parsley (or cilantro) and nuts.
• Place cheese, fresh salsa and tortilla crisps in serving dishes and enjoy.