QUESO!: Regional Recipes for the World's Favorite Chile-Cheese Dip

QUESO!: Regional Recipes for the World's Favorite Chile-Cheese Dip

by Lisa Fain

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Overview

A fun, full-color look at everyone's favorite cheese dip, with history, tips, facts, and 50 recipes from beloved food blogger Lisa Fain, "the Homesick Texan."

Queso (aka chile con queso) is a spicy, cheesy, comforting cult favorite that has long been a delicious addition to any party, barbecue, or family gathering. This appealing and accessible book features a mix of down-home standards and contemporary updates, from historical, regional, and Mexican quesos to vegan and dessert quesos, including Chile Verde Con Queso, Squash Blossom Queso Fundido, Fajita Queso, Cactus and Corn Queso Poblano, Frito Salad with Queso Dressing, Pulled Pork Queso Blanco, and Sausage Queso Biscuits. Whether you're relaxing with friends, having a few people over to watch the football game, or entertaining a hungry crowd, queso is the perfect party food for good times.

Product Details

ISBN-13: 9780399579516
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 09/26/2017
Pages: 144
Sales rank: 624,033
Product dimensions: 7.10(w) x 8.10(h) x 0.60(d)

About the Author

LISA FAIN is a seventh-generation Texan. When she's not on the hunt for chile peppers, she writes and photographs the popular food blog Homesick Texan. Author of The Homesick Texan's Family Table and The Homesick Texan Cookbook, Lisa is recognized as a queso authority by Food + Wine, Saveur, and The Dallas Morning News. 

Read an Excerpt

Spinach Queso Blanco 
Makes 6 to 8 Servings 
 
1 tablespoon unsalted butter 
2 cloves garlic, minced 
1 cup chopped fresh baby spinach 
½ teaspoon kosher salt 
¼ teaspoon cayenne 
2 tablespoons cornstarch 
1 cup whole milk 
1 cup water 
1 pound white American cheese, shredded 
4 Anaheim chiles, roasted, peeled, seeded, and diced 
Pico de Gallo, for topping 
1 avocado, halved, pitted, peeled, and sliced 
Tortilla Chips, for serving 
 
In a medium saucepan, melt the butter over medium-low heat. Add the garlic and cook for 30 seconds. Add the spinach and cook, stirring occasionally, until wilted, about 5 minutes. Season with the salt and cayenne, then drain the spinach in a colander. 
 
Rinse and wipe out the saucepan, then add the cornstarch, milk, and water and whisk until well combined. Bring to a simmer over medium-low heat, stirring constantly, and cook for a couple of minutes, until the mixture begins to thicken. Add the cheese, turn down the heat to low, and cook, stirring, until the cheese has melted. Stir in the spinach and Anaheims. Taste and adjust the seasonings, if you like. 
 
Transfer the queso to a serving bowl, a small slow cooker, or a chafing dish over a flame. Top with the pico de gallo and sliced avocado. Serve warm with tortilla chips.

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