Kamil Perry
Queso, meaning 'cheese' in Spanish, is a versatile ingredient used in a variety of dishes. It can be melted into a dip or used as a garnish, filling, or topping. While it is a key ingredient in Mexican cuisine, it is also used in other parts of the world under different names, such as farmer's cheese in Northern Europe and paneer in India. Queso fresco, a popular variety of queso, has a soft, crumbly texture and a mild, milky taste. It is commonly used in Mexican dishes like tacos, enchiladas, flautas, and chilaquiles. It can also be added to scrambled eggs, grilled cheese sandwiches, and various salads. Other varieties of queso, such as queso blanco and queso dip, are made with different types of cheese and are often served as appetizers or side dishes.
| Characteristics | Values |
|---|---|
| Type of cheese | Queso fresco, Asadero, Queso quesadilla, Oaxaca, Monterey Jack, Comte, Chihuahua, Manchego, American, Cotija, Cheddar, Ricotta, Goat, Feta, Farmer's cheese, Paneer |
| Texture | Soft, crumbly, creamy, smooth, velvety, thick |
| Taste | Mild, milky, salty, tangy, earthy |
| Recipes | Casseroles, nachos, pizza, hamburgers, tacos, burrito bowls, enchiladas, taquitos, flautas, chilaquiles, salads, soups, grilled cheese sandwiches |
| Storage | Store in an airtight container for up to a week |
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What You'll Learn
Use as a dip for tortilla chips
Queso cheese is a versatile ingredient that can be used in a variety of dishes, but one of the most popular ways to enjoy it is as a dip for tortilla chips. This classic appetizer is easy to make and is sure to be a crowd-pleaser at any gathering. Here's how to make and serve queso dip:
Ingredients
You can use a variety of cheeses to make your queso dip, such as Asadero, Quesadilla, Oaxaca, or Queso Fresco. Avoid using shredded cheese, as it can affect the texture of the dip. Instead, opt for block cheese and grate it yourself. In addition to cheese, you'll need milk, butter or oil, onion, jalapeno or other peppers, garlic, and any additional spices or vegetables of your choice, such as tomatoes and cilantro.
Instructions
Start by heating butter or oil in a saucepan over medium heat. Add the onion and jalapeno (or other peppers) and cook until softened, about 4-5 minutes. Then, add the garlic and cook for another minute. Next, add the cheese and milk, stirring constantly until the cheese is fully melted. Make sure to maintain a low temperature to achieve a smooth queso dip. Finally, add any additional ingredients such as tomatoes, cilantro, or spices, and season to taste.
Serving
Serve the queso dip warm with tortilla chips for dipping. It's best served immediately, but any leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply stir in a small amount of milk and heat over medium-low heat until creamy and smooth.
Variations
While the classic queso dip is delicious on its own, you can also experiment with different types of cheese and add-ins. For a sharper flavour, use extra-sharp cheddar or pepper jack cheese. Bulk up your queso by adding cooked proteins like chorizo or taco meat, or vegetables like steamed sweet corn or avocado. You can also use queso dip as a topping for nachos, tacos, or other Mexican dishes.
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Make a casserole
Making a Casserole with Queso Cheese
Queso casserole is a delicious and easy way to use up leftover meat and vegetables. It is a great family meal and a good way to ensure that leftovers don't go to waste.
Ingredients
For a basic queso casserole, you will need:
- Enchilada sauce
- Tortillas
- Leftover meat (e.g. shredded pork, chicken, ground beef, or vegetables)
- Leftover vegetables (e.g. black-eyed peas, corn)
- Queso cheese
- Green onions (optional)
Method
First, preheat your oven to 350 degrees Fahrenheit. Pour a layer of enchilada sauce into the bottom of a casserole dish to prevent the tortillas from sticking. Place a layer of tortillas on top, tearing them into pieces if necessary to make them fit.
In a saucepan, combine your leftover meat and vegetables. Add a couple of tablespoons of enchilada sauce and mix well.
Now, it's time to layer. Spread some of your meat and veggie mixture on top of the tortillas. Pour on a layer of queso, then drizzle on some more enchilada sauce. Repeat this layering process until all your ingredients are used up, ending with a layer of tortillas on top.
Place the casserole in the oven for 10-15 minutes at 350 degrees, just to heat through. Top with green onions, if desired, and serve.
Variations
You can vary the ingredients and seasonings in your queso casserole to suit your taste. For a spicier dish, add cayenne pepper, jalapenos, or hot green chillies. For a milder flavour, use mild green chillies and omit the cayenne. You can also experiment with different types of cheese, such as cheddar, Monterey Jack, or cream cheese, to find your favourite combination.
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Top tacos, burrito bowls, tamales, taquitos, enchiladas
Queso is a versatile ingredient that can be used in a variety of dishes, including tacos, burrito bowls, tamales, taquitos, and enchiladas. Here are some ideas and instructions for using queso in these dishes:
Tacos
Birria Queso tacos are a popular option, made with slow-cooked beef in a roasted chili sauce. To make these tacos, dip corn tortillas into the juices leftover from the meat, then fry them and fill them with the beef and Oaxaca cheese. You can also add your choice of meat, cheese, and toppings to corn tortillas, such as cilantro and onion, and fold the tortilla over until the cheese is melted.
Burrito Bowls
Start with a base of cilantro lime rice in a wide, shallow bowl. Drizzle a small amount of queso over the rice, then add your choice of protein, such as chicken or beef. Add other toppings such as charred fajita veggies, black beans, corn salsa, lettuce, and shredded cheese. Finish with another drizzle of queso over everything.
Tamales
To make cheese tamales, start by rinsing and drying banana leaves or corn husks. Cut them into 8 x 10-inch rectangles. Place about 1/4 cup of masa in the middle of each leaf or husk and spread it into a 2 x 4-inch rectangle, leaving a border. Spread 1 to 2 tablespoons of queso filling in the center of the masa. Fold the sides of the leaf or husk over the filling, enclosing the masa over the cheese. Secure the tamale with kitchen twine or a strip of banana leaf. Steam the tamales in a large pot for a tasty, fluffy treat.
Taquitos
Taquitos are a Mexican dish consisting of small tortillas rolled around a filling of meat and cheese, then deep-fried. To make queso taquitos, mix shredded chicken, cream cheese, salsa, and sour cream, and add salt and pepper to taste. Spread the mixture onto tortillas, roll them up, and fry them in hot oil until golden brown. Serve with your favorite toppings, such as salsa, guacamole, or more queso.
Enchiladas
For enchiladas, you can use a variety of cheeses, including Oaxaca, Chihuahua, Manchego, or traditional queso fresco and cotija. If you want melty cheese, you can use Monterey Jack, or a mix of Jack and Mozzarella. Fill your tortillas with your chosen cheese, along with chicken, beef, or other fillings, and bake or pan-fry them. You can also add queso on top as a garnish.
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Garnish soups, beans, eggs, salads
Queso fresco, which translates to "fresh cheese", is a versatile Mexican staple. It is a mild, soft, slightly tangy, and creamy white cheese with a milky flavour. It is crumbly and perfect for stuffing into enchiladas, chilaquiles, and tacos. It can also be used as a topping for pretty much any Mexican dish, including enchiladas, chile rellenos, quesadillas, and tostadas. It is also a common choice as a stuffing for chile rellenos, quesadillas, and tamales.
Queso fresco is often used to garnish soups, beans, eggs, and salads. For example, it is commonly used in refried beans next to huevos rancheros. It can also be mixed with scrambled eggs at the end of cooking, with the residual heat melting the cheese. It can be used as a topping on breakfast sopes with refried beans, poached eggs, and salsa. It can also be used in salads, as its creaminess helps to cool the heat of chiles and adds a subtle sour note to rich dishes.
Queso fresco is typically made with raw cow's milk or a combination of cow and goat milk. It is similar to farmer's cheese in Northern Europe and paneer in India. It is often compared to feta, but feta is drier, saltier, and tangier. It can be found in most grocery stores, typically in the dairy aisle next to other Mexican cheeses.
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Mix into stuffed peppers
Queso fresco is a versatile, soft cheese that can be used in a variety of dishes, including stuffed peppers. Here is a recipe for making stuffed peppers with queso fresco:
Ingredients
- 4 bell peppers (any colour, but green holds its shape the best)
- 2 cups of rice
- 2 cups of water
- 1 lime
- 1 cup of cilantro leaves and stems
- 1 cup of queso fresco
- 1 tsp of olive oil
- Salt and pepper to taste
Optional ingredients
- Spices (e.g. ancho chile powder, smoked paprika, garlic powder, ground cumin, dried Mexican oregano)
- Garlic
- Almonds
- Tomato paste
- Raisins
- Mexican crema
Instructions
- Preheat the oven to 475°F.
- Cut the tops off the peppers and remove the seeds.
- In a large pot, combine the rice, a pinch of salt, and water. Heat to boiling, then cover and reduce the heat to low. Cook for 12-14 minutes or until the water is absorbed.
- While the rice cooks, prepare the garlic, almonds, spices, and cilantro. Crumble the queso fresco and grate the Monterey Jack cheese.
- Halve the bell peppers lengthwise and remove the stems and ribs.
- Lightly oil a baking dish and place the bell peppers cut-side up. Drizzle with olive oil and season with salt and pepper.
- Once the rice is cooked, add the sauce, lime juice, and grated cheese to the pot and stir.
- Stuff the bell peppers with the rice filling.
- Add a small amount of water to the baking dish.
- Place the stuffed peppers in the oven and roast for 16-18 minutes, or until the peppers are softened and the water has cooked off.
- Remove from the oven and let stand for 2 minutes.
- Garnish with queso fresco and cilantro. Serve with crema and lime wedges on the side.
For a simpler recipe, you can stuff sweet rainbow peppers with homemade queso cheese and sprinkle them with garlic butter breadcrumbs. Top with a jalapeno slice for an extra kick!
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