Best Queso Blanco Quesadillas Recipes

QUESO BLANCO QUESADILLAS

Steps:

• Cook chicken and vegetables in large nonstick skillet on medium heat 10 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally. Remove from skillet. Carefully wipe skillet clean with paper towel.
• Spoon 1/4 of the chicken mixture onto half of each tortilla. Top with VELVEETA; fold in half.
• Cook, in batches, in skillet 2 min. on each side or until quesadillas are browned on both sides and VELVEETA is melted.

CRISPY CHEESE QUESADILLAS WITH POBLANO PEPPER & QUESO BLANCO

Steps:

• 1 Prepare the ingredients & start the salad: Wash and dry the fresh produce. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. Quarter the lime. Thinly slice the mushrooms. Halve the tomatoes. Place in a large bowl; season with salt and pepper. Cut off and discard the stem of the poblano pepper; remove and discard the core. Halve lengthwise, then thinly slice crosswise. Roughly chop the jalapeño pepper; add as much as you'd like to the bowl of seasoned tomatoes, depending on how spicy you'd like the dish to be. Stir to combine. Thoroughly wash your hands, knife, and cutting board after handling the peppers.
• 2 Cook the corn & finish the salad: In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Transfer to the bowl of tomatoes and jalapeño pepper. Add the juice of 2 lime wedges and a drizzle of olive oil. Season with salt and pepper. Stir to combine. Wipe out the pan.
• 3 Cook the mushrooms & poblano pepper: Add 2 teaspoons of olive oil to the same pan; heat on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat.
• 4 Assemble the quesadillas: Place the tortillas on a work surface. Evenly top one side of each tortilla with the Monterey Jack cheese, queso blanco (crumbling before adding), and cooked mushrooms and poblano pepper. Fold the tortillas in half over the filling. Wipe out the pan.
• 5 Cook the quesadillas: Add a drizzle of olive oil to the same pan; heat on medium until hot. Add the quesadillas and cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully halve each cooked quesadilla.
• 6 Make the lime yogurt & serve your dish: While the quesadillas cook, in a bowl, combine the yogurt and the juice of the remaining lime wedges. Season with salt and pepper to taste. Serve the cooked quesadillas with the lime yogurt and finished salad on the side. Enjoy!
• 1 Prepare the ingredients & start the salad: Wash and dry the fresh produce. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. Quarter the lime. Thinly slice the mushrooms. Halve the tomatoes. Place in a large bowl; season with salt and pepper. Cut off and discard the stem of the poblano pepper; remove and discard the core. Halve lengthwise, then thinly slice crosswise. Roughly chop the jalapeño pepper; add as much as you'd like to the bowl of seasoned tomatoes, depending on how spicy you'd like the dish to be. Stir to combine. Thoroughly wash your hands, knife, and cutting board after handling the peppers.
• 2 Cook the corn & finish the salad: In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Transfer to the bowl of tomatoes and jalapeño pepper. Add the juice of 2 lime wedges and a drizzle of olive oil. Season with salt and pepper. Stir to combine. Wipe out the pan.
• 3 Cook the mushrooms & poblano pepper: Add 2 teaspoons of olive oil to the same pan; heat on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat.
• 4 Assemble the quesadillas: Place the tortillas on a work surface. Evenly top one side of each tortilla with the Monterey Jack cheese, queso blanco (crumbling before adding), and cooked mushrooms and poblano pepper. Fold the tortillas in half over the filling. Wipe out the pan.
• 5 Cook the quesadillas: Add a drizzle of olive oil to the same pan; heat on medium until hot. Add the quesadillas and cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully halve each cooked quesadilla.
• 6 Make the lime yogurt & serve your dish: While the quesadillas cook, in a bowl, combine the yogurt and the juice of the remaining lime wedges. Season with salt and pepper to taste. Serve the cooked quesadillas with the lime yogurt and finished salad on the side. Enjoy!