Rebecca Rathers Queso 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

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.

REBECCA RATHER'S QUESO

Steps:

• In a big pot, heat the oil over medium heat; saute the onion, jalapenos, and garlic until soft, about 3 minutes.
• Decrease heat to low; stir in the milk, cumin, paprika, and cayenne; once the milk is warm, add in the tomatoes, Monterey Jack, and Velveeta; stir until the mixture is smooth and creamy.
• Stir in the spinach and cook a few minutes more.
• Serve in a bowl set on top of a warming tray or in a slow cooker set on low, with plenty of chips.

REBECCA RATHER'S PEACH FROZEN YOGURT

Steps:

• Whisk together evaporated milk, egg yolks, and SPLENDA® Sugar Blend for Baking in a medium saucepan, whisking until SPLENDA® Sugar Blend for Baking dissolves.
• Cook over medium heat, whisking constantly, until mixture is near boiling and thickens slightly. Stir in vanilla. Spoon custard into a large bowl; refrigerate until cold or let stand until cooled completely, 1 to 2 hours.
• Place peach pieces in food processor or blender; process until smooth. Combine peaches and yogurt in a large bowl; cover and refrigerate until ready to freeze.
• Combine peach mixture and custard. Pour into freezer container of an ice cream freezer; freeze according to manufacturers instructions. Spoon frozen yogurt into a freezer-safe container; cover and freeze 1 hour or until firm.