Mexican Cheese Spread Recipes

MEXICAN WHITE CHEESE DIP/SAUCE

Mexican White Cheese Dip/Sauce image

This dip is similar to white cheese sauces served in many Mexican restaurants. The amount of heat can be adjusted by adding your favorite chili pepper or crushed cayenne pepper to taste. As is, it is kid-friendly, quick, and delicious! It can be used as a dip for tortilla chips or a sauce for many Mexican dishes.

Provided by leahnwells

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes

Time 15m

Yield 8

Number Of Ingredients 8

Ingredients

1 pound white American cheese, cubed
½ cup milk, or as needed
1 tablespoon butter or margarine
2 (4 ounce) cans chopped green chilies
2 teaspoons cumin
2 teaspoons garlic powder
2 teaspoons onion powder
cayenne pepper to taste

Steps:

Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately.

Nutrition Facts : Calories 232.6 calories, Carbohydrate 5.3 g, Cholesterol 55.1 mg, Fat 19.9 g, Fiber 0.5 g, Protein 13 g, SaturatedFat 13.1 g, Sodium 1207 mg, Sugar 2 g

QUESO (MEXICAN CHEESE DIP)

Queso (Mexican Cheese Dip) image

Luxuriously smooth Queso made with real cheese better than a tex-mex restaurant! This rich and velvety Queso Dip recipe is a winner! Flavour packed with onion, garlic, jalapeños, tomatoes, cilantro and spices. Normally made with Velveeta, our recipe is made with real cheese...there's nothing like a good Queso dip to dunk your fried tortillas or corn chips!

Provided by Karina

Categories Appetizer

Time 15m

Number Of Ingredients 11

Ingredients

1/2 pound 225 g fresh Cheddar cheese, shredded (smoked, sharp or American cheddar)
1 tablespoon butter
3/4 cup green onions, (finely chopped)
2 large cloves garlic (minced)
3.5 oz (100 g) diced tomatoes, ((Roma, grape or cherry tomatoes))
1/2 teaspoon each ground cumin and onion powder
1/2 teaspoon cayenne pepper, ((add more to taste if desired))
1 tablespoon cornstarch (cornflour)
13 oz (375 g) evaporated milk, ((full fat))
4 oz 120 g fire roasted green chiles, (or jalapeños)
1/4 cup fresh cilantro, (finely chopped)

Steps:

Melt butter in a medium-sized pot over medium-heat. Sauté the green onions (white parts only) for 4 minutes, until soft. Then add the garlic and sauté until fragrant, about 30 seconds.
Add the tomatoes in with juices with the chiles, cumin, onion powder and cayenne pepper. Cook while stirring occasionally, for 2 minutes until soft and fragrant.
Mix cornstarch into the pot, then pour in the evaporated milk, stirring well to combine.
Bring to a boil, then add the cheese, mixing well. Cook, while stirring, until cheese just melts through the milk and transforms into a smooth sauce. Take off heat immediately.
Stir in cilantro, green onions (reserved green parts) and season with salt to taste if needed. Mix well.Serve warm.Tip: Queso thickens when cooled.

Nutrition Facts : Calories 163 kcal, Carbohydrate 7 g, Protein 8 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 38 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

MEXICAN CREAM CHEESE SPREAD

Mexican Cream Cheese Spread image

Creamy, spicy and tangy, this spread is served with tortilla crisps and can be accompanied by a fresh tomato salsa of your choice. I first tasted it with pre-dinner drinks at a Mexican-themed dinner party, and asked for the recipe. You can decide how 'chilli hot' you want it by varying the amount of chilli. It will be much hotter if you include the chilli seeds. Preparation time does not include chilling.

Provided by Daydream

Categories Spreads

Time 40m

Yield 1 cup

Number Of Ingredients 11

Ingredients

1 (8 ounce) package cream cheese, at room temperature and chopped roughly
1 tablespoon mild sweet chili sauce
1 clove garlic, crushed
1 tablespoon lime juice
1/2-1 small fresh red chile, chopped (with or without seeds - your preference)
1 -2 green onion, chopped
1 tablespoon chopped fresh parsley (or fresh cilantro)
2 tablespoons shelled pistachio nuts, toasted lightly and chopped
4 8 inch tortillas
vegetable oil, for shallow frying
1 -2 cup fresh salsa, as an accompaniment

Steps:

In a small bowl, beat cheese until smooth and creamy with an electric mixer.
Next, add the chilli sauce, garlic, lime juice, fresh chilli and green onion, and beat again until combined.
Spread a sheet of plastic wrap on your kitchen work surface, place cream cheese mixture on it, and shape into a 3 to 4 inch square.
Enclose the shaped cheese in the plastic wrap, and chill in refrigerator for at least 1 hour (and up to a maximum of 24 hours).
While cheese is chilling, cut each tortilla into 12 wedges.
Shallow fry the wedges in hot vegetable oil until puffed and lightly browned.
When cool, these can be stored in an airtight container for up to 24 hours before serving.
When ready to serve, roll cheese in combined parsley (or cilantro) and nuts.
Place cheese, fresh salsa and tortilla crisps in serving dishes and enjoy.

Nutrition Facts : Calories 1859.8, Fat 108.7, SaturatedFat 56.3, Cholesterol 250.6, Sodium 4113.4, Carbohydrate 178.2, Fiber 15.8, Sugar 17.1, Protein 49.2

MEXICAN CHEESE SPREAD

Mexican Cheese Spread image

Make and share this Mexican Cheese Spread recipe from Food.com.

Provided by KittyKitty

Categories Spreads

Time 10m

Yield 2 cups

Number Of Ingredients 6

Ingredients

2 cups shredded sharp cheddar cheese
1/2 cup sour cream
1/4 cup butter, softened
2 green onions, chopped
1 (2 ounce) jar diced pimentos, drained
2 tablespoons chopped green chilies

Steps:

Combine first 3 ingredients in a mixing bowl; beat at medium speed with an electric mixer until blended.
Stir in green onions, pimiento, and chilies.
Cover and chill, if desired.
Serve with crackers.

Nutrition Facts : Calories 796.9, Fat 72.7, SaturatedFat 45.9, Cholesterol 205, Sodium 902.7, Carbohydrate 7.3, Fiber 1.1, Sugar 2.3, Protein 31

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