t).
Add the milk, cheese and onion/garlic mixture to
he Chili Con Queso.
Sprinkle lightly with grated cheese and heat
Add cheeses and half of the half and half or milk to the double boiler over low heat.
Stir as the cheese melts and add more of the half and half or milk until the mixture reaches the desired consistency.
The cheese sauce should be thin but still thick enough to coat a chip when dipped. Serve immediately or pour into a small slow cooker on the warm setting to serve.
that stuff tastes better than real wheat pasta.).
Either in
Slice the Queso Blanco frying cheese into thin slices, but try
Preheat broiler. Place peppers (skin side up) on a baking sheet coated with cooking spray. Broil 15 minutes or until blackened. Place peppers in a large zip-lock bag for 15 minutes. Peel and discard skins. Place pepper halves in a 13x9 inch baking dish coated with cooking spray.
In a large bowl, mix the chicken through the tortillas. Fold in enchilada sauce.
Spoon chicken mixture evenly among the 8 pepper halves.
Top with cheese.
Bake 20 minutes or until cheese is melted.
Mix together flour and paprika in a bowl. Have the beaten eggs in a separate bowl. Mix the bread crumbs and oregano in a third bowl. Dredge the cheese in the flour mixture, then egg and then coat well in bread crumbs. Refrigerate for at least an hour.
Heat oil in a heavy skillet under med-high. Fry cheese until golden brown; about 20-30 seconds per side.
Preheat oven to 350 degrees.
In a large saucepan, bring 2 quarts of water to a boil.
Remove husks from tomatillos.
Boil tomatillos for about two minutes or until soft.
Remove tomatillos from water and place in a blender or food processor.
Add garlic, cilantro, lime juice, avocado, jalapeno and salt.
Puree until smooth.
Place cheese in ovenproof serving dish.
Pour sauce over cheese and bake for 20 minutes.
Remove from oven and serve with tortilla chips.
In a saucepan with a lid, combine zucchini, corn, onion, green pepper, tomato, and vegetable oil. Cover, and cook over medium heat until tender.
Gently stir in the sugar; add cheese on top, but do not stir. Cover, and continue cooking until cheese is melted. Stir, and add remaining cheese; cover, and continue cooking until melted. Serve warm.
d wax covering off the cheese. Cut an inch thick
Melt butter in large skillet over medium heat.
Add garlic; saute 1 minute.
Add bell peppers and poblanos; saute until tender, about 12 minutes.
Add green onions; saute until tender, about 4 minutes.
Add cheese and simmer until cheese melts.
Stir in cilantro.
Season with salt and pepper.
Saute peppers and onion in butter until soft, about 4 minutes. Mash tomatoes; add to pan with juice.
Heat to simmering.
Add cheese spread; heat, stirring constantly, until cheese melts.
Add grated cheeses; heat, stirring constantly, until cheese melts. Serve hot with tortilla chips.
ith 1/2 of the cheese mixture.
top that with
f the fat.
Slice cheese into 1-inch cubes; place
Brown ground beef and onion; drain and add chili peppers, cheese and salsa.
Cook until cheese is melted.
Serve with scoops of corn chips.
ubbles). Serve warm with Cream Cheese Glaze and garnish with fresh
Oil a casserole dish.
Put Mozzarella cheese on the bottom. In skillet, cook pork with onion and garlic until meat is brown. Drain off fat.
Stir in half the undrained tomatoes, salt, oregano, pepper, allspice and cinnamon.
Simmer, covered, for 2 minutes.
Put hot meat mixture over Mozzarella and bake, uncovered, in a 350\u00b0 oven about 10 minutes.
Preheat oven to 350\u00b0.
Beat the margarine and cream cheese until fluffy. Add the sugar and vanilla without stopping the beating.
Add eggs, one by one, beating after each addition. Last, add the flour and mix gently with revolving motion with the electric beater at low speed.
Pour the mix in the deep baking pan (10-inch) diameter previously greased and dusted with flour.
Bake for 1 hour or until a knife introduced in bread comes out clean.
Heat oil in a stockpot over medium heat; add garlic and cook until fragrant, about 30 seconds. Add onions; cook and stir until translucent, about 5 minutes. Stir tomatoes into onion mixture and cook for 30 seconds more.
Mix cousa squash and chicken bouillon into tomato mixture; reduce heat, cover, and simmer until squash is tender, 20 to 30 minutes. Stir in corn and Colby-Monterey Jack cheese.
Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted.
Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish.