POTATO QUESO RECIPES

Name: Potatoes Con Queso
Prep time: 35 min
Cook time: 1 h 4 min
Total time: 1 h 39 min
Yield: 4-6 serving(s)
Ingredients: 1/3 cup butter; 3 tablespoons flour; 2 cups milk; 8 ounces shredded Mexican blend cheese; 2 ounces diced pimentos, drained; 1 (4 1/2 ounce) can chopped green chilies, drained; 2 tablespoons chopped jalapeno peppers (seeds removed); 1/2 teaspoon salt; 6 -8 medium potatoes, scrubbed and sliced

POTATOES CON QUESO RECIPE - FOOD.COM

Potatoes Con Queso Recipe - Food.com image

I can't wait to make these! I adore Queso--creamy, cheesy, spicy--what's not to love? I especially like the inclusion of pimento, which really adds zip to any Queso dip or sauce. If you haven't tried it, here's your chance!

Total Time 1 hours 39 minutes

Prep Time 35 minutes

Cook Time 1 hours 4 minutes

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1/3 cup butter
3 tablespoons flour
2 cups milk
8 ounces shredded Mexican blend cheese
2 ounces diced pimentos, drained
1 (4 1/2 ounce) can chopped green chilies, drained
2 tablespoons chopped jalapeno peppers (seeds removed)
1/2 teaspoon salt
6 -8 medium potatoes, scrubbed and sliced

Steps:

Melt butter over low heat. Add flour, whisking until smooth. Cook for 1 minute. Gradually add milk and cook until thickened. Stir in 1 1/2 cups of the cheese. Remove from heat and stir until the cheese is melted. Add pimento, green chilies, jalapeno, and salt, stirring well. Place half of the potatoes in a greased 2 quart baking dish. Top with half of the cheese mixture. Repeat layers. Cover and bake at 350 degrees for 20 minutes. Remove cover and continue baking for 40 minutes. Top with remaining cheese and bake 5 minutes more. Serve as a side dish to Mexican-inspired meat entrees.

Nutrition Facts : Calories 709.7, FatContent 37.3, SaturatedFatContent 23.4, CholesterolContent 117.3, SodiumContent 1151.4, CarbohydrateContent 72.5, FiberContent 8, SugarContent 7.3, ProteinContent 24.2

QUESO POTATO CHOWDER RECIPE | MYRECIPES

Queso Potato Chowder Recipe | MyRecipes image

Provided by MyRecipes

Total Time 1 hours 10 minutes

Yield Makes 9 cups

Number Of Ingredients 14

Ingredients

¼ cup butter
1 cup finely chopped red bell pepper
1 cup finely chopped onion
3 poblano peppers, seeded and finely chopped
2 garlic cloves, minced
½ (20-oz.) package refrigerated Southwestern-style hash brown potatoes
¼ teaspoon ground cumin
2 (14-oz.) cans low-sodium fat-free chicken broth
? cup all-purpose flour
1?½ cups milk
1 cup half-and-half
1 cup (4 oz.) freshly shredded asadero cheese*
1 cup (4 oz.) freshly shredded sharp Cheddar cheese
Toppings: fried corn tortilla chips, coarsely chopped deli-fried chicken tenders, finely chopped red onion, sliced jalapeño peppers, fresh cilantro sprigs

Steps:

Melt butter in a Dutch oven over medium-high heat; add bell pepper and next 3 ingredients, and sauté 4 to 5 minutes or until tender. Add potatoes and cumin, and sauté 5 minutes or until browned and tender. Gradually stir in broth, stirring to loosen particles from bottom of Dutch oven. Bring to a boil; cover, reduce heat to low, and simmer 25 minutes.
Whisk together flour and next 2 ingredients. Stir into potato mixture, and cook over medium heat, stirring constantly, 5 minutes or until thickened. Reduce heat to low.
Add cheeses, and cook, stirring constantly, until cheeses melt and mixture is thoroughly heated. Serve with desired toppings.
*Monterey Jack cheese may be substituted.
Note: We tested with Simply Potatoes Southwest Style Hash Browns.
TRY THESE TWISTS!
Queso-Broccoli Potato Chowder: Prepare recipe as directed. Place 1 (12-oz.) package fresh broccoli florets in a 1-qt. microwave-safe glass bowl. Cover tightly with plastic wrap; fold back a small edge to allow steam to escape. Microwave at HIGH 3 to 4 1/2 minutes or until broccoli is crisp-tender, stirring after 2 minutes. Drain and pat dry. Stir hot broccoli into chowder. Top each serving with sautéed chopped ham.
Makes: 12 cups. Hands-on time: 40 min.; Total time: 1 hr., 15 min.
Corn-and-Zucchini Queso Chowder: Omit hash browns. Prepare recipe as directed in Step 1, adding 2 cups frozen whole kernel corn, thawed, and 2 cups chopped zucchini with cumin, and decreasing simmering time to 15 minutes. Proceed as directed, stirring in 1/2 tsp. kosher salt with cheese in Step Top each serving with chopped cooked bacon, shredded Cheddar cheese, and diced red onion. Makes: 11 cups. Hands-on time: 40 min.; Total time: 1 hr.

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