Kathleen queso blanco

[Guest guest]

Here's a link.  It is very mild, reminds me of cottage cheese in a square.

I sure does melt nicely across enchiladas.

http://www.specialcheese.com/queso.htm

 

Donna

 

 

 

 

 

Now if you're sad and you're feeling blue

Go out and buy a brand new pair of shoes

And you go down, down to Tangie Town

'Cause people down there really like to get it on

SOURCE - Doors  Maggie McGill

 

--- On Tue, 10/21/08, Kathleen Pelley <kmpelley wrote:

 

Kathleen Pelley <kmpelley

Re: Spinach and Mushroom Enchiladas

 

Tuesday, October 21, 2008, 11:09 AM

 

 

 

 

 

 

This sounds like a great recipe and I am interested in trying it.

 

What is queso blanco? I believe that blanco means white. I have a

gluten allergy so I am always interested in ingredients.

 

Kathleen

Eureka CA

 

This recipe

courtesy Kathleen Daelemans and Food Network.

 

For the Sauce:

 

* 2 (10-ounce) cans tomatoes with chiles

* 1 small onion, chopped

* 1 garlic clove, minced

* 2 teaspoons ground cumin

* 2 tablespoons chopped cilantro leaves

* 1 tablespoon chopped oregano leaves

* Kosher salt

* Freshly ground black pepper

 

For the enchiladas:

 

* 1 large red onion, diced

* 1 garlic clove, minced

* 1/2 pound portobello mushrooms, cleaned and cut into 1/2-inch

pieces

* 1(10-ounce) box frozen chopped spinach, thawed and squeezed to

remove excess water

* 1/2 cup skim milk

* 1 tablespoon cornstarch

* 1 1/2 teaspoons ground cumin

* 1 tablespoon minced chipotle in adobo (optional)

* 1 lime, juiced

* 4 (6-inch) low-fat corn tortillas

* 1/4 cup queso blanco

 

For the sauce:

Combine all of the sauce ingredients in a saucepan. Bring to a simmer

and cook until all of the vegetables are tender, about 15 minutes. If

desired, you can puree with an immersion blender or an immersion

blender for a smooth consistency. Season to taste with salt and

pepper. Thin with water, if necessary. While the sauce is simmering,

make the filling.

 

For the filling:

Heat a 12-inch nonstick saute pan over medium heat. Add the onions and

garlic and cook until the onions are translucent, about 4 minutes. Add

the mushrooms and cook until they have released most of their liquid,

about 6 minutes. Add a few tablespoons of water if the mushrooms get

too dry. Add the spinach and cook until it is heated through. Combine

the milk and the cornstarch to make a slurry. Add the milk mixture and

bring to a simmer. Once the mixture comes to a simmer, the cornstarch

will thicken the liquid. Cook for 1 minute. Add the cumin, chipotle,

and lime juice and mix well. Remove from the heat and season, to

taste, with salt and pepper. Cool slightly.

 

Wrap the tortillas in a wet paper towel and microwave for 15 seconds

to heat. Ladle 1/2 of the sauce into the bottom of a baking dish.

Place a few tablespoons of the filling on each tortilla and roll into

a cylinder. Place, seam side down in the dish. Repeat with the

remaining tortillas and filling. Top with the remaining sauce and the

cheese. Bake, uncovered, until heated through and bubbly, about 25 to

30 minutes @ 375 degrees F.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

Thanks so much.

 

Oh, I know what it is--I call it Mexican cheese--it is actually made

here in Humboldt County by a local cheese company called Loleta

Cheese Company [they are on the internet]. I buy it at my local

Coop. Yes, it is like cottage cheese in that it is a fresh cheese,

but it isn't as runny.

 

Kathleen

Eureka CA

 

Here's a link.  It is very mild, reminds me of cottage cheese in a

square.

> I sure does melt nicely across enchiladas.

> http://www.specialcheese.com/queso.htm> This recipe

> courtesy Kathleen Daelemans and Food Network.

>

> For the Sauce:

>

> * 2 (10-ounce) cans tomatoes with chiles

> * 1 small onion, chopped

> * 1 garlic clove, minced

> * 2 teaspoons ground cumin

> * 2 tablespoons chopped cilantro leaves

> * 1 tablespoon chopped oregano leaves

> * Kosher salt

> * Freshly ground black pepper

>

> For the enchiladas:

>

> * 1 large red onion, diced

> * 1 garlic clove, minced

> * 1/2 pound portobello mushrooms, cleaned and cut into 1/2-inch

> pieces

> * 1(10-ounce) box frozen chopped spinach, thawed and squeezed to

> remove excess water

> * 1/2 cup skim milk

> * 1 tablespoon cornstarch

> * 1 1/2 teaspoons ground cumin

> * 1 tablespoon minced chipotle in adobo (optional)

> * 1 lime, juiced

> * 4 (6-inch) low-fat corn tortillas

> * 1/4 cup queso blanco

>

> For the sauce:

> Combine all of the sauce ingredients in a saucepan. Bring to a

simmer

> and cook until all of the vegetables are tender, about 15 minutes.

If

> desired, you can puree with an immersion blender or an immersion

> blender for a smooth consistency. Season to taste with salt and

> pepper. Thin with water, if necessary. While the sauce is simmering,

> make the filling.

>

> For the filling:

> Heat a 12-inch nonstick saute pan over medium heat. Add the onions

and

> garlic and cook until the onions are translucent, about 4 minutes.

Add

> the mushrooms and cook until they have released most of their

liquid,

> about 6 minutes. Add a few tablespoons of water if the mushrooms get

> too dry. Add the spinach and cook until it is heated through.

Combine

> the milk and the cornstarch to make a slurry. Add the milk mixture

and

> bring to a simmer. Once the mixture comes to a simmer, the

cornstarch

> will thicken the liquid. Cook for 1 minute. Add the cumin, chipotle,

> and lime juice and mix well. Remove from the heat and season, to

> taste, with salt and pepper. Cool slightly.

>

> Wrap the tortillas in a wet paper towel and microwave for 15 seconds

> to heat. Ladle 1/2 of the sauce into the bottom of a baking dish.

> Place a few tablespoons of the filling on each tortilla and roll

into

> a cylinder. Place, seam side down in the dish. Repeat with the

> remaining tortillas and filling. Top with the remaining sauce and

the

> cheese. Bake, uncovered, until heated through and bubbly, about 25

to

> 30 minutes @ 375 degrees F.