QUESO DIP (MEXICAN CHEESE DIP)
Recipe VIDEO above. Copycat of Queso Dip (Mexican Cheese Dip) sold in jars in the US and at Mexican restaurants. Made with real cheese and stays silky smooth even when it cools! AND it reheats perfectly. Makes about 2.5 cups. IMPORTANT: Please read Note 1 regarding store bought shredded cheese.
Provided by Nagi
Categories Appetiser
Time 15m
Number Of Ingredients 12
Steps:
- Place cheese and cornflour in a bowl, toss to coat.
- Melt butter over medium heat in a large saucepan or small pot.
- Add garlic and onion, cook slowly for 3 minutes or until onion is translucent but not browned.
- Add tomato (including juices) and cook for 2 minutes until tomato is slightly softened.
- Add evaporated milk and cheese. Stir, then add chiles and Spices.
- Stir until cheese melts and it becomes a silky sauce.
- Add salt to taste - amount required depends on saltiness of cheese used - and stir through coriander.
- Stir in milk or water to adjust consistency (I use 2 tbsp) - the dip thickens when it cools, and milk can be added later to adjust to taste.
- Remove from heat. Serve warm or at room temperature - it will be soft and scoopable even when it cools.
- Store in the refrigerator. When refrigerated, it becomes the consistency of the cheese spread sold in jars that are not in the refrigerator section. Reheat in microwave and adjust consistency as desired with a tiny bit of milk. If you add too much, just put on stove again until it thickens.
Nutrition Facts : ServingSize 85 g, Calories 162 kcal
CHEESY TORTILLA SOUP
This quick video shows you how to make our cheesy (and oh-so-easy) tortilla soup. Find out firsthand why it's one of our top-rated recipes!
Provided by VELVEETA Cheese
Categories Trusted Brands: Recipes and Tips VELVEETA Cheese
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in medium saucepan on medium-high heat. Add onions; cook 2 min. or until crisp-tender, stirring frequently. Stir in flour until blended.
- Add tomatoes, broth and seasoning mix; stir. Bring to boil; simmer on medium-low heat 2 min. Add chicken and VELVEETA; cook and stir 5 min. or until VELVEETA is completely melted and chicken is heated through.
- Top with crushed chips. Serve with lime wedges.
Nutrition Facts : Calories 244.9 calories, Carbohydrate 13.6 g, Cholesterol 60.1 mg, Fat 13.7 g, Fiber 1.7 g, Protein 16.7 g, SaturatedFat 7.6 g, Sodium 841.4 mg, Sugar 5.7 g
EASY CHEESY VELVEETA ENCHILADAS
I love enchiladas, but making them with shredded cheese is so messy I avoided them. Then I realized a Mexican restaurant I loved made their enchiladas from a cheese that tasted like Velveeta. I was inspired. My family loves these and I have to make a LOT when I make them. If you don't like Velveeta, you probably won't like them, though. Not everyone will like my method of softening the tortillas, either, but use your own method if you don't. This makes a lot of sauce to use on top, you may not choose to use it all.
Provided by JohnsCutie
Categories Cheese
Time 40m
Yield 16 enchiladas, 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Spray a baking dish with cooking spray fairly heavily.
- Chop the onion, can be however you like it from minced to rough chopped.
- Cut the Velveeta into one ounce portions.
- Soften the tortillas. I use a no-fat method by freezing my tortillas. When I take them from the freezer, I place the frozen package in the microwave and the water in the package steams the tortillas. You can soften them however you want,normally be heating the tortila with chicken broth, or vegetable oil until soft.
- Take one portion of the velveeta, a small amount of chopped onion, place on the tortillas and roll.
- Place the tortillas, seam side down, in the baking dish.
- Mix the can of chile and the can of soup together and pour over the enchiladas.
- Bake 20-25 minutes, until the cheese is melted and the topping is bubbly.
- Let cool a few minutes before serving.
Nutrition Facts : Calories 556.6, Fat 17.6, SaturatedFat 9.4, Cholesterol 63, Sodium 2257.3, Carbohydrate 66.9, Fiber 7.8, Sugar 13.1, Protein 35.3
CORN & VELVEETA CASSEROLE
This is AWESOME!!!! My girlfriend brought this dish for Thanksgiving and we all LOVED IT!! So I wanted to share.....ENJOY!!!
Provided by Capncrunch
Categories One Dish Meal
Time 1h5m
Yield 1 9x13 casserole
Number Of Ingredients 6
Steps:
- Combine all ingredients into 9x13 casserole dish.
- Cover and bake@ 350 degrees for 30 mins;Stir and bake 30 mins uncovered.
Nutrition Facts : Calories 1823.9, Fat 99.7, SaturatedFat 59.5, Cholesterol 244, Sodium 3459.2, Carbohydrate 229, Fiber 16.9, Sugar 26.9, Protein 32.1
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