Appetizer > Mexican

Queso de Mano with Roasted Peppers Recipe

Ingredients with Measurements:
- 1 lb. Queso de Mano cheese, grated
- 2 red bell peppers
- 2 poblano peppers
- 1 jalapeño pepper, seeded and finely chopped
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/4 cup all-purpose flour
- 2 tbsp. unsalted butter
- 1/2 tsp. garlic powder
- Salt and pepper to taste

Special equipment needed:
- Baking sheet
- Aluminum foil
- Blender or food processor
- Large saucepan

Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with aluminum foil.
3. Place the red bell peppers, poblano peppers, and jalapeño pepper on the baking sheet.
4. Roast the peppers in the oven for 20-25 minutes, or until the skin is charred and blistered.
5. Remove the peppers from the oven and place them in a bowl.
6. Cover the bowl with plastic wrap and let the peppers cool for 10-15 minutes.
7. Once the peppers are cool enough to handle, remove the skin, stems, and seeds.
8. Cut the peppers into small pieces and set aside.
9. In a large saucepan, melt the butter over medium heat.
10. Add the flour and whisk until smooth.
11. Gradually add the milk and heavy cream, whisking constantly.
12. Add the garlic powder and continue to whisk until the mixture thickens.
13. Add the grated Queso de Mano cheese and stir until melted and smooth.
14. Add the roasted peppers and jalapeño pepper to the cheese sauce.
15. Season with salt and pepper to taste.
16. Serve hot with tortilla chips or as a topping for tacos or nachos.


- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
5. Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4-6 people.

Nutritional information:
- Calories: 350
- Total Fat: 28g
- Saturated Fat: 17g
- Cholesterol: 85mg
- Sodium: 450mg
- Total Carbohydrates: 11g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 15g

Substitutions for ingredients:
- Queso de Mano cheese can be substituted with any other semi-hard cheese, such as cheddar or Monterey Jack.
- Poblano peppers can be substituted with Anaheim peppers or green bell peppers.

Variations:
- Add cooked chorizo or ground beef to the cheese sauce for a heartier dip.
- Use roasted tomatoes or tomatillos instead of roasted peppers for a different flavor.

Tips and tricks:
- To make the cheese sauce smoother, blend it in a blender or food processor before adding the roasted peppers.
- For a spicier dip, leave the seeds in the jalapeño pepper or add more jalapeño peppers.

Storage instructions:
- Store any leftover dip in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the dip in a saucepan over low heat, stirring occasionally, until heated through.

Presentation ideas:
- Serve the dip in a small cast iron skillet for a rustic presentation.
- Garnish the dip with chopped cilantro or green onions.

Garnishes:
- Chopped cilantro
- Green onions
- Sliced jalapeño peppers

Pairings:
- Tortilla chips
- Sliced baguette
- Vegetable crudité

Suggested side dishes:
- Guacamole
- Salsa
- Refried beans

Troubleshooting advice:
- If the cheese sauce is too thick, add more milk or heavy cream until it reaches the desired consistency.
- If the cheese sauce is too thin, add more grated cheese until it thickens.

Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw peppers to avoid cross-contamination.

Food history:
- Queso de Mano is a semi-hard cheese that is traditionally made in Venezuela.

Flavor profiles:
- This dip is creamy and cheesy with a slightly smoky and spicy flavor from the roasted peppers.

Serving suggestions:
- Serve this dip as an appetizer or snack at a party or game day gathering.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: N/A

Taste: Savory, Tangy, Smoky, Spicy, Creamy