Kamil Perry
Chihuahua cheese is a Mexican cheese that is mild in flavour and melts easily. It is a popular choice for quesadillas, enchiladas, and cheese dips. When cooking with Chihuahua cheese, it is recommended to buy a block of cheese and shred it yourself rather than using pre-shredded cheese, as this can affect the melting properties. Chihuahua cheese can be used in a variety of dishes, such as Chile Con Queso (a melted cheese dip with bell peppers and tortilla chips), or quesadillas filled with chicken, cheese, and served with salsa or sour cream.
| Characteristics | Values |
|---|---|
| Type | Mexican cheese |
| Texture | Melty, gooey |
| Taste | Mild, not very strong |
| Use cases | Quesadillas, enchiladas, dips, fondue, Chile Con Queso, Queso Fundido |
| Buying advice | Buy by the pound from a Mexican market and shred yourself |
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$26.77 $29.95
What You'll Learn
Chicken Quesadillas
Ingredients:
- Tortillas (flour tortillas are preferred for flexibility and ease of handling)
- Chihuahua cheese (grated)
- Cooked shredded chicken
- Your choice of toppings/fillings (e.g. bell peppers, onions, bacon, jalapenos, cilantro, guacamole, pico de gallo, salsa, or sour cream)
- Vegetable oil
- Salt and pepper
Method:
- Preheat a grill pan or a skillet over medium-low heat. It is important to control the temperature to ensure that the tortillas do not harden or overcook before the cheese fully melts.
- Place one tortilla in the pan and sprinkle with about 1/3 cup of grated Chihuahua cheese. Spread the cheese evenly across the tortilla.
- Add your fillings. Start with about 1/2 cup of cooked shredded chicken, then add any desired toppings such as bell peppers, onions, or bacon. Season with salt and pepper, to taste.
- Sprinkle another 1/3 cup of cheese on top of the fillings.
- Place a second tortilla on top.
- Cook the quesadilla for 2 to 3 minutes on each side, or until the cheese is fully melted and the quesadilla is golden brown on both sides.
- Repeat the process with the remaining ingredients to make more quesadillas.
- Serve your chicken quesadillas with your favorite dipping sauce, salsa, or sour cream. Enjoy!
Feel free to get creative with your fillings and toppings to make your chicken quesadillas unique and tailored to your taste preferences. You can also substitute or add different types of cheese to the Chihuahua cheese for a more robust flavor or a subtle kick of heat. Enjoy experimenting and indulging in this quick, tasty, and versatile dish!
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Enchiladas
For the cheese, you can use Chihuahua cheese, Monterey Jack, Colby Jack, or a blend of cheeses that melt well together. You can also add in some queso fresco or cotija cheese for extra flavour. If you're making chicken enchiladas, you can add the cheese inside with the chicken and then sprinkle more on top before baking.
To make enchiladas, start by heating some vegetable oil in a saucepan over medium heat. Whisk in flour and cook for about a minute, then add your seasonings and spices. Whisk in tomato paste until smooth, and then slowly pour in chicken or vegetable broth while whisking to create a smooth sauce. You can make this sauce ahead of time and store it in the fridge for up to 5 days or freeze it.
Next, pour some enchilada sauce into a baking dish and spread it around. Place a tortilla on a plate and add some cheese, shredded chicken or other fillings of your choice, and roll up the tortilla. Place it seam-side down in the baking dish and repeat with the remaining tortillas. Drizzle with more sauce and sprinkle with cheese. Bake at 350 degrees Fahrenheit for 20-25 minutes, until hot and bubbly, and the cheese is browned. Serve with your choice of sides, such as rice, refried beans, lettuce, tomato, avocado, and sour cream.
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Cheese dip
Chihuahua cheese is a Mexican cheese that is mild in flavour and melts beautifully, making it perfect for cheese dips.
Chile Con Queso Dip
This is a simple recipe that can be served with tortilla chips, crudites, and fresh bread.
Ingredients
- 1 cup of Chihuahua cheese
- 6 medium green or red bell peppers, seeded and cut into 1/2-inch strips
- 1 onion, diced
- Oil
- 1 cup of cream
- 1 can of green chiles
Instructions
- Combine oil and onion in a 3-4 quart pan and cook over medium heat until the onion is soft, about 7 minutes.
- Add chiles and cream, and cook until hot.
- Reduce heat to low and add cheese, stirring until melted.
- Pour into a chafing or fondue dish over a low flame, or into an electric warming tray on a low setting.
- Serve with bell pepper strips and tortilla chips.
Queso Blanco Dip
This is a simple but powerful recipe that can be easily altered to your taste.
Ingredients
- Cream cheese, softened and cubed
- Pepper Jack cheese, shredded
- Queso Chihuahua cheese, shredded
- Sour cream
- Whole whipping cream
- Tomatoes (optional)
- Seasonings of your choice (chilli powder, onion powder, garlic powder, or freshly roasted garlic)
Instructions
- In a saucepan, add cream cheese, pepper jack cheese, queso cheese, sour cream, and tomatoes and seasonings, if using.
- Heat the mixture over medium-low heat, stirring frequently until the mixture is melted.
- Add whole whipping cream and heat, stirring constantly, until the mixture is smooth.
- Serve with homemade tortilla chips or your favourite dippers.
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Chile Con Queso
To make the dish, heat oil in a deep skillet and cook onions over low heat until they are soft and translucent. Roast the Anaheim chilies over medium-high heat, peel the skin off, and chop them. Dice a tomato and mix it with the chilies and onions. Put the mixture in the frying pan and heat for about 5 minutes. Once the onions are translucent, pour water into the mixture.
Now, add the cheese. You can use a cup of Chihuahua cheese or Edam cheese. Stir the mixture until the cheese melts. Pour the mixture into a chafing or fondue dish over a low flame and serve with bell pepper strips and tortilla chips.
You can also add other ingredients to the dish, such as chicken, beans, rice, and steak. Chile con queso can be served for breakfast, lunch, or dinner. It is a versatile dish that can be enjoyed in many different ways.
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Queso Fundido
Ingredients:
- 2 cups of Chihuahua cheese
- 12 oz of cooked chorizo
- 1 medium poblano pepper, thinly sliced
- 1/2 medium white onion, thinly sliced
- 1 small serrano pepper, finely chopped (optional)
- 1 clove of garlic, minced
- 1/2 teaspoon of oregano
- 1/2 teaspoon of paprika
- Crema
- Tortillas or chips for serving
Method:
- Warm a large skillet on medium heat and add a glug of neutral oil. Add the onions and garlic, stirring to coat in oil. Add the oregano and paprika and cook until the onions are translucent and slightly brown.
- Add the sliced poblanos and stir until combined. Transfer the mixture to a separate bowl and allow it to cool completely.
- In the same skillet, cook the chorizo for 8-10 minutes, breaking it up as it cooks. Drain the chorizo if desired.
- Top the chorizo evenly with 1 cup of Chihuahua cheese and place the skillet under the broiler for 2-3 minutes, or until the cheese is melted and golden brown.
- Remove the skillet from the oven and spread the onion-poblano mixture evenly over the melted cheese. Top with the remaining 1 cup of Chihuahua cheese.
- Return the skillet to the oven and broil until the cheese is completely melted and a brown crust has formed.
- Serve immediately with tortillas or chips.
Leftovers can be refrigerated for up to 4 days and reheated in a 350°F oven until the cheese is melted again.
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