HOW TO MAKE QUESO BLANCO RECIPES
QUESO BLANCO RECIPE | REE DRUMMOND | FOOD NETWORK
Provided by Ree Drummond : Food Network
Categories appetizer
Total Time 1 hours 10 minutes
Cook Time 50 minutes
Yield 48 servings
Number Of Ingredients 14
Steps:
- Roast the poblano chiles individually over the flame of your stovetop, using metal tongs to hold them, until the skins are totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) Place the blackened chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes.
- Use a knife to scrape off most of the blackened skins. Slice the chiles in half lengthwise, scrape out the seeds and membranes and chop into small dice.
- Add the butter to a very large pot and saute the onions, jalapenos and garlic over medium heat. Add the milk, cream, chili powder and some salt and pepper and heat. Add the processed cheese and stir to melt. Then add the Cheddar, Monterey Jack, tomatoes and diced poblanos. Slowly melt and keep warm.
VELVEETA QUESO BLANCO DIP - MY FOOD AND FAMILY RECIPES
Combine two ingredients in eight minutes for one smiling crowd with this queso blanco dip. This VELVEETA Queso Blanco Dip is one great appetizer.
Provided by My Food and Family
Total Time 10 minutes
Prep Time 10 minutes
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Microwave all ingredients except cilantro in microwaveable bowl on HIGH 3-1/2 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 2 min.
- Stir in cilantro.
Nutrition Facts : Calories 45, FatContent 3 g, SaturatedFatContent 1.5 g, TransFatContent 0 g, CholesterolContent 10 mg, SodiumContent 290 mg, CarbohydrateContent 3 g, FiberContent 0 g, SugarContent 2 g, ProteinContent 3 g
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