HOW TO MAKE QUESO BLANCO DIP RECIPES

Name: Queso Blanco Dip
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4-8 serving(s)
Ingredients: 1 lb land o' lakes white American cheese, in the deli at Walmart; 2 (4 ounce) cans diced green chilies, undrained; 1/2-1 cup heavy cream, depending on thickness of dip you like

QUESO BLANCO DIP RECIPE - FOOD.COM - FOOD.COM - RECIP…

Queso Blanco Dip Recipe - Food.com - Food.com - Recip… image

Make and share this Queso Blanco Dip recipe from Food.com.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4-8 serving(s)

Number Of Ingredients 3

Ingredients

1 lb land o' lakes white American cheese, in the deli at Walmart
2 (4 ounce) cans diced green chilies, undrained
1/2-1 cup heavy cream, depending on thickness of dip you like

Steps:

Simmer all on the stove in a saucepan until smooth.

Nutrition Facts : Calories 491, FatContent 38.9, SaturatedFatContent 24.3, CholesterolContent 113.5, SodiumContent 1779.9, CarbohydrateContent 13.2, FiberContent 0.7, SugarContent 1.8, ProteinContent 23.5

QUESO BLANCO RECIPE | REE DRUMMOND | FOOD NETWORK

Queso Blanco Recipe | Ree Drummond | Food Network image

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

Ingredients

12 fresh poblano chiles
4 tablespoons salted butter
4 onions, diced
4 jalapenos, minced
2 cloves garlic, grated
4 cups milk
4 cups heavy cream
1 tablespoon chili powder
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
4 pounds queso blanco-style processed cheese, such as Velveeta Queso Blanco, cut into large cubes
8 cups grated sharp Cheddar
8 cups grated Monterey Jack cheese
Four 14.5-ounce cans petite-diced tomatoes

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.

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