Queso Pizzas Recipes

PEPPERONI PIZZA QUESO

Steps:

• Heat the oil in a saucepan over medium heat. Add the onion and peppers and cook, stirring, until softened, about 5 minutes. Add the canned tomatoes and green chiles and bring to a simmer. Reduce the heat and stir in the processed cheese until smooth. Remove the pan from the heat and stir in the Cheddar, mozzarella, fontina and Parmesan until melted. If it is too thick, add room temperature milk to thin it out; if milk is needed, add it slowly, stirring in between additions to make sure you achieve the desired consistency.
• Stir in the oregano, most of the jalapeno (saving a pinch or two for garnish), 3/4 cup of the pepperoni and half of the tomatoes.
• Transfer the queso to a serving dish. Garnish with the remaining pepperoni, jalapenos, and tomatoes, as well as the basil leaves. Serve with pizza-flavored chips.

QUESO

Steps:

• Add the processed cheese, Monterey Jack, Cheddar and canned tomatoes (along with the juice) to a medium saucepan or 10-inch cast-iron skillet (see Cook's Note) and turn the heat to medium. Cook, stirring frequently with a rubber spatula, until all the cheese has melted and the queso is smooth, about 5 minutes. Serve immediately with tortilla chips.
• To make the queso spicy, use hot diced tomatoes and green chiles, such as RoTel Hot, instead of the Original.
• Processed block cheese is crucial due to its meltability and what it adds to the queso's texture. Do not try to substitute other cheeses.

MEXICAN PIZZA I

Steps:

• Heat the refried beans.
• In a large skillet, brown the ground beef. Stir in the seasoning packet.
• Preheat oven to 350 degrees F (175 degrees C).
• Place a small amount of vegetable oil in a large skillet. Let the oil heat, then place one corn tortilla in the skillet. After 15 seconds, flip the tortilla over and let it fry another 15 seconds. Repeat this process with the remaining tortillas, letting them drain on paper towels once they have been heated. When the tortillas have drained, arrange them on a cookie sheet.
• Spread a thin layer of beans on the tortillas, followed by a layer of beef, and cheese.
• Bake the tortillas in the preheated oven for 20 to 30 minutes. Slice the tortillas into wedges and arrange them on plates or a serving platter and garnish them with the sour cream, tomatoes, green onions, chiles, avocado, and olives.

MUCHO QUESO PIZZA

Steps:

• Preheat the oven to 400 degrees.
• Spread the queso on the bread shell to within 1/4-inch of the edge.
• Top with the meat, tomatoes and cheese.
• Bake for 15 minutes or until the queso is hot and bubbly.

QUESO PIZZAS

Steps:

• Prepare meat as specified on the taco seasoning packet.
• Lay out the Boboli minis on a pizza pan.
• Spread queso on the crusts (use as much or as little as you'd like).
• Layer beans and meat on the crusts. Top with shredded cheese.
• Bake for 8 minutes at 450°F.
• Remove from oven and top with your choice of sour cream, guacamole, salsa, taco sauce, or any other taco favorites.

QUESO "CHIPS" RECIPE BY TASTY

Steps:

• Melt butter in a medium saucepan over medium-high heat. Add the onion and cook for 4-6 minutes, until translucent.
• Add the jalapeño and stir for 4 minutes, until soft. Add the garlic and cook for about 1 minute.
• Sprinkle in the cornstarch and stir for two minutes. Add the evaporated milk and stir for 3 minutes, or until the mixture thickens.
• Slowly add the cheese ½ cup (50 g) at a time. Stir constantly until the cheese is completely melted.
• Remove the queso from the heat. Line a baking sheet with parchment paper, then pour the queso over it. Use a spatula to spread the queso in an even layer about an ⅛ inch (3 mm) thick.
• Freeze for three hours.
• Remove the queso from the freezer and transfer to a cutting board. Carefully cut the queso horizontally into 7 rows, about 2½-inches (6-cm) apart.
• At the end of the bottom row, cut a triangle. Continue cutting triangles down the length of the row. Repeat with the remaining rows.
• Place the flour, eggs, and tortilla chip crumbs in 3 separate medium bowls.
• Heat the oil in a large pot until it reaches 350°F (180°C).
• Toss a triangle of queso in the flour. Tap off any excess flour, then dip the piece in the egg, then toss it in the tortilla chip crumbs. Repeat with the remaining queso chips.
• Fry the breaded queso chips 3-4 at a time, until golden brown, 15-30 seconds.
• Drain the chips on a wire rack or paper towels.
• Garnish with cilantro. Serve with guacamole, pico de gallo, and sour cream.
• Nutrition Calories: 3324 Fat: 297 grams Carbs: 141 grams Fiber: 9 grams Sugars: 21 grams Protein: 47 grams
• Enjoy!