Mexican Food Recipes

I LOVE IT. AND I WANT TO SURPRISE MY MOM

CON QUESO

1 8-oz package cream cheese, softened
8 oz. shredded cheddar cheese
2 cans Rotel tomatoes (with or without jalapenos)
Melt together, and stir to mix well. Serve hot with tortilla chips

It sat on the counter all night and then was reheated. Is that bad?

It's probably not safe because it's a dairy product that's been sitting out at room temperature for over 12 hours. If it smells weird or has mold growing you should definitely throw it out.

beandip

Duration : 0:5:3

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Technorati Tags: bean, dip, fritos, funny, guitar, MEXICAN, sauce, taco

In Indianapolis mexican restaurants they have a white cheese dip that I have been craving since I moved 2 years ago. Does anyone have any idea how to make it?
I guess I should have said that I have seen recipes online for this, but has anyone had the cheese dip I'm talking about? Cause I don't think it's Monterey Jack cheese that they use. I guess it might be American but it seems more spicey than that (they use the shredded cheese on tacos).

"This is an awesome Monterey Jack sauce that goes great over chicken enchiladas, or used as a dip for chips or Mexican-style appetizers."
Original recipe yield: 3 cups.

Prep Time:
10 Minutes
Cook Time:
20 Minutes
Ready In:
30 Minutes
Servings:
20 (change)

INGREDIENTS:

* 1 cup butter
* 3 cups shredded Monterey Jack cheese
* 1 cup sour cream
* 2 (4 ounce) cans diced green chilies, drained

DIRECTIONS:

1. Melt butter in a saucepan over medium heat. Reduce heat to medium-low, and stir in shredded cheese until melted. Mix in sour cream and green chilies, and cook, stirring occasionally just until heated through. Do not allow to boil.

It’s time for a Mexican feast as CG makes her famous Mexican Bean dip…on the cheap.

Starring Bernice Liuson Sim, Dave Lewis
Written, Produced and Directed by Kevin Anderton
Co-Written by Bernice Liuson Sim
Shot by Jeremy Traub
Assistant Produced by Vic Clay and Bernice Liuson Sim
Camera by Jeremy Traub and Hyunsoo Moon
Makeup by Jennifer Park
Edited by Justin Milaski
Graphics by David Eells and Kevin Anderton
Music by Robb Scott
Production istance by Mick Cusimano
Special Thanks to Dave Lewis

Duration : 0:1:38

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Technorati Tags: CG, cooking, food, Jesus, MEXICAN, midnightchimes, prep

Do you mean Queso Fundido?
Here's my recipe. It's absolutley delicious!
1 cup white wine
1/2 pound mozzarella, grated
1/2 pound Monterey jack, grated
1/2 pound goat cheese crumbled
2 poblano peppers, roasted, peeled, seeded and finely chopped
1/4 pound Spanish chorizo, grilled and finely diced
6 cloves roasted garlic, smashed to a paste
Salt and freshly ground pepper
Flour tortillas, for serving
Blue corn tortilla chips, for serving

Bring the wine to a simmer in a double boiler. Add the mozzarella and jack cheeses and stir until melted. Add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with flour tortillas and blue corn chips.

To view the previous video in this series click: http://www.monkeysee.com/play/1491

Duration : 0:2:12

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Technorati Tags: avocado, chips, dip, Dips, Guacamole, MEXICAN

I ate some at a mexican place and it was really good

Queso Blanco Mexican White Cheese Dip
1 cup monterey jack cheese or asadero cheese or chihuahua cheese, shredded fine
4 ounces green chilies
1/4 cup half-and-half
2 tablespoons onions, chopped fine
2 teaspoons ground cumin
1/2 teaspoon salt
1 serrano pepper, chopped fine (optional)
1 tablespoon fresh cilantro, chopped fine (optional)
1. Put all ingredients in a double boiler and heat on medium.
2. Cook until melted and well blended, stirring occasionally.
3. Serve with fresh tostadas or hot flour tortillas.

You will flip fiesta style over this lovely raw meal of fresh catcus chips, guacamole and a wonderful squash blossom burritto!!!

Once you have all the ingredients you can make this in 5 minutes flat. Watch video as I list the ingredients, preperation is a no brainer. Mash/mix guacamole, cut catcus into triangle shapes and feel squash blossom for your burritto!!! NOTE: Lentil sprouting requires soaking/sprouting time = DAYS. For a quick replacement, use raw nuts such as raw walnuts or brazil nuts either soaked overnight or GROUND into a nut meal (unsoaked nuts, this is the fasted way to do this) — add some chopped onion, garlic, peppers, etc. and use this as a filling. You may also want to use hemp or chia seeds, sunflower seeds, or ground flax. Don’t be afraid to expiriment, that is what life is all about – eating should be too!!!

Duration : 0:2:57

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Technorati Tags: and, art, avocado, body, burritto, cactus, chips, delicious, digestive, dip, disorders, easy, eating, fast, food, garden, Guacamole, healing, health, healthy, honor, Love, MEXICAN, nourishment, nutrition, organic, presentation, QUICK, raw, recipe, recovery, self, spiritual, unique, vegan, yo!, your

Queso Blanco Mexican White Cheese Dip
2 servings 20 min 10 min prep

1 cup monterey jack cheese or asadero cheese or chihuahua cheese, shredded fine
4 ounces green chilies
1/4 cup half-and-half
2 tablespoons onions, chopped fine
2 teaspoons ground cumin
1/2 teaspoon salt
1 serrano pepper, chopped fine (optional)
1 tablespoon fresh cilantro, chopped fine (optional)

Put all ingredients in a double boiler and heat on medium.
Cook until melted and well blended, stirring occasionally.
Serve with fresh tostadas or hot flour tortillas.

Mexican Cheese Corn Dip

3 (11 ounce) cans mexicorn whole kernel corn, drained
2 cups shredded cheddar cheese
1 (7 ounce) can diced green chilies
2/3 cup green onions, chopped
3/4 teaspoon ground cumin
1/2 teaspoon black pepper
3/4 cup mayonnaise
1 (8 ounce) container sour cream

In a medium to large bowl, Combine sour cream,mayonnaise and cumin.
Stir well.
Add corn,cheese,chiles,black pepper,and onions to the sour cream mixture.
Stir with a wooden spoon (are whatever you have) til all is combined.
Cover and chill for 2 hours or overnight.
(overnight is what I do, the seasonings are blended in better) Serve with warm tortilla chips.

Mexican Beer and Cheese Dip
3 1/2 cups 35 min 20 min prep

3 tablespoons unsalted butter
1 small onion, finely chopped
1 large garlic clove, finely chopped
2 tablespoons flour
3/4 cup mexican beer (i.e. Corona)
3/4 cup canned tomatoes, drained and chopped
4 ounces green chilies
3 1/2 cups grated cheddar cheese
4 ounces cream cheese
14 ounces black beans, rinsed and drained

Saute onion in butter. Add garlic and cook for 30 seconds. Add flour and blend well.
Pour in beer and stir until smooth. Add tomatoes and chilies and cook until mixture thickens.
Add both cheeses and cook until bubbly.
Remove from heat and stir in beans before serving.