Kamil Perry
Queso is a versatile pairing with many Mexican dishes. It is a cheese dip, but there are many variations. There is no one type of cheese that is always used in queso, but it is usually a melting cheese. Popular options include Monterey Jack, Chihuahua, Oaxaca, Asadero, and American cheese. White American cheese is often used in restaurant-style queso, and it is sometimes mixed with other cheeses like Monterey Jack and Chihuahua. Queso Fresco is a popular Mexican cheese that is often used as a topping, and some recipes use a blend of Monterey, American, and Cheddar.
| Characteristics | Values |
|---|---|
| Cheese types | Queso Oaxaca, Monterey Jack, Chihuahua, Asadero, American, Mozzarella, Pepper Jack, Queso Fresco, Queso Blanco |
| Other ingredients | Tomatoes, onions, jalapeños, green chillies, oregano, cumin, ground beef, chorizo |
| Preparation | Melt cheese, add dairy to thin out, add other ingredients and spices |
| Storage | Can be stored in an airtight container in the fridge for 3-4 days |
| Reheating | Add a splash of milk and heat in the microwave for 15-30 seconds |
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What You'll Learn
White American cheese
To make white queso at home, you can start by heating evaporated milk in a saucepan over medium-high heat. Once the milk starts to simmer, you can add the cheese in batches, stirring constantly as it melts. It is important to note that the cheese should be melted slowly over low heat to ensure that the milk and cheese combine smoothly without separation.
For a large batch of queso, you can use sliced or deli-style White American cheese, which tends to be more affordable than buying a block of cheese. However, it is important to ensure that the cheese is white to prevent the queso from turning orange.
When making queso, you can also add various ingredients to enhance the flavour and texture. Some common additions include cumin, cayenne, pickled jalapeños, jalapeño juice, onion powder, garlic powder, and ground cumin. Additionally, a small amount of flour can be added to thicken the mixture.
Queso can be served as a dip with chips or tacos and can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply add a splash of milk and heat in the microwave in short intervals, stirring occasionally to ensure even heating.
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Monterey Jack
Queso is a versatile dish in Mexican cuisine, often served as a dip with chips, poured over enchiladas, or as a side with several other dishes. While there are several types of cheese used to make queso, Monterey Jack is one of the most popular choices.
When making queso with Monterey Jack, it is important to note that it works best when combined with dairy products like milk or cream, and spices like jalapenos, chillies, and hot sauces.
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Chihuahua
Queso is a popular Mexican dish that involves melting cheese and adding various ingredients to create a dip. While there is no single type of cheese that is always used in queso, the choice of cheese is essential to achieving the desired flavour and texture.
When making queso with Chihuahua cheese, it is essential to shred the cheese before melting it to ensure a smooth and creamy consistency. Additionally, combining it with other cheeses, such as Monterey Jack or American cheese, can enhance the flavour and texture of the final dish.
Overall, Chihuahua cheese is a popular choice for making queso due to its mild flavour, excellent melting properties, and versatility in combining with other cheeses to create a delicious and creamy dip.
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Oaxaca
Queso is a versatile pairing with many Mexican dishes. It can be used as a dip with chips, poured over enchiladas, or as a topping for tacos and salads.
Queso can be made with a variety of cheeses, as long as they melt well. Popular choices include American, Monterey Jack, Chihuahua, and White American. Some recipes also call for Pepper Jack, Mozzarella, or a blend of several cheeses.
To make queso, the cheese is melted with evaporated milk and cornstarch to create a smooth, creamy dip. Spices such as cumin and Mexican oregano can be added for flavour, along with diced tomatoes, jalapeños, and green chiles for heat.
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Asadero
When making queso dip, it is important to note that hard or firm cheeses should be avoided, as they do not melt as smoothly as softer varieties. While some recipes for queso dip use processed cheese products like Velveeta, traditional recipes call for authentic Mexican cheeses like Asadero, queso fresco, goat cheese, or quesillo.
In terms of nutrition, Asadero provides 4% of the daily value of Vitamin A, 15% of Calcium, and 0% of Vitamin C and Iron, based on a 2000-calorie diet. It has a shelf life of 90 days from packaging and should be stored at a temperature of 36°F, with an ideal range of 34°F to 40°F.
Historically, Asadero cheese-making practices originated in the northern state of Chihuahua, Mexico. Interestingly, traditional recipes for Asadero may have used poisonous silverleaf nightshade berries to curdle the milk instead of rennet.
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Frequently asked questions
A classic Texas recipe would use Velveeta, but you can also use Monterey Jack, Chihuahua, Oaxaca, or Asadero cheese.
White American cheese is the best option for a white queso. However, you can also use Monterey Jack, Chihuahua, Oaxaca, or Asadero cheese.
You can add tomatoes, onions, jalapeños, green chillies, cumin, oregano, ground beef, or chorizo.
