QUESO FRESCO SOUP
A delicious soup using Mexican queso fresco, Hatch chiles, and potatoes. I use fresh frozen Hatch chiles but canned work in this recipe as well. A great soup to serve on those cold winter days. Easy and quick to make.
Provided by Yoly
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a soup pot over medium heat until shimmering, about 3 minutes. Add potatoes and onions. Cook, stirring frequently, until onions are soft and translucent, 5 to 6 minutes. Add tomato, Hatch chiles, and salt. Cook until tomato has softened, 4 to 5 minutes.
- Pour in chicken broth and cook over medium-low heat until potatoes are fork-tender, about 10 minutes. Add cream and milk and bring to a simmer. Add queso fresco and cook until warmed, 2 to 3 minutes.
Nutrition Facts : Calories 342 calories, Carbohydrate 26 g, Cholesterol 59.8 mg, Fat 22.6 g, Fiber 3.3 g, Protein 10.1 g, SaturatedFat 10 g, Sodium 960.8 mg, Sugar 5.8 g
CHEESE SOUP - CALDO DE QUESO
This is the first recipe I post... I hope you enjoy this soup as much as my husband does. I'm from Sonora Mexico, (where this soup is famous) and my nana gave this recipe to my mom and my mom to me. ;) Of course the cheese is important and the best is the "queso regional" but you can substitute it by queso fresco and it works for me... :) as long as you don't use a cheese that melts in strings in the soup...;) for the potatoes I like the California potatoes, or any white potato that is more crunchy... you know how some potatoes are more creamy... pick the crunchy ones. When you buy the queso fresco check the taste, some of them are salty so have in mind that if the cheese you bought is salty you may want to add less salt to the soup. I like the potatoes crunchy, thats why I don't let them boil or cook for long time, so do the potatoes the way you like them -- and the chile tepin is a dry round pea size chili very hot that you can buy in a mexican store, I crush one or two in a paper napkin and add it to the soup, but that is optional. (make sure you don't use that napkin to clean your mouth -- or else -- ).
Provided by Bubz McGee
Categories Mexican
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Toast the flour (no oil, no grease, just add the flour to a medium hot pan and move it until the flour color goes from white to golden or light brown) take the flour out of the pan and clean the pan with a napkin,
- Add oil to the pan and when the oil is hot add the potatoes to brown them, (the potatoes in pieces 1inch aprox) add some salt. You don't want the potatoes fully cooked because you are going to add them to the soup later, but you want them sealed.
- Take the potatoes out, then add to the same pan the garlic and the onion finely chopped, for like 2-3 minutes and add there the anaheim green peppers (if you have a gas stove you can take the peel out of the chilis if you don't nevermind) the green peppers should be finely chopped also, and mix them with the onion and garlic.
- At the end add the tomato finely chopped also, and mix it with the onion, garlic and green chiles.
- Add the toasted flour and mix.
- Add the boiling water and the chicken bouillon, salt, pepper.
- Add the potatoes and the milk, and as soon as it boils, add the cheese pieces (1 in approx) let it boil for like a minute and turn it off. (Because the cheese falls to the bottom of the soup pan and it is hard to fish for it ;) I add it to each plate at the end but thats up to you).
Nutrition Facts : Calories 244.6, Fat 4.4, SaturatedFat 2.4, Cholesterol 12.3, Sodium 159.6, Carbohydrate 44.2, Fiber 5.1, Sugar 11.9, Protein 9
CUBAN CHEESE TURNOVERS (EMPANADA DE QUESO)
Make and share this Cuban Cheese Turnovers (Empanada De Queso) recipe from Food.com.
Provided by sheepdoc
Categories Cheese
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine flour and salt in a large bowl.
- Cut in 1/2 lb butter with pastry blender.
- Add one egg and vinegar.
- Slowly add water, as needed, mixing to form the dough.
- Turn dough out onto plastic wrap and knead until smooth, only a few seconds. Wrap well and chill 30 minutes.
- Saute onion in 2 T butter.
- Add spinach over medium heat.
- Cool, then combine with cheese, hazelnuts, and raisins.
- On lightly floured surface, roll half the chilled dough to 1/8" thick.
- Cut out 3" circles.
- Spoon 1 T filling into the center of each circle.
- Make egg wash with beaten egg and 2 T water.
- Brush egg wash around edges.Fold up edges forming a pouch, and seal.
- Refrigerate the empanadas on greased parchment paper for at least 30 minutes.
- Preheat oven to 375 degrees.
- Brush the empanadas with egg wash.
- Bake until golden brown, about 25 minutes.
LEFTOVER TURKEY & CHEESE CREAMY SOUP
I love love this recipe! It starts with the basic white sauce, which I learned in Foods class, but I added to it with some leftover Thanksgiving turkey and cheese. Enjoy!
Provided by iliketocookandeat
Categories Whole Turkey
Time 10m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Melt butter in sauce pan over medium heat.
- Gradually stir in flour. Cook 2-4 minutes.
- While cooking, place tortilla slices on a cooking sheet. Sprinkle salt on the slices. Bake for 6 minutes.
- VERY GRADUALLY add milk/broth mixture to the butter and flour roux, stirring constantly until thick.
- Add turkey, cheese, marjoram, garlic powder, and salt.
- Serve warm with tortilla slices.
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