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 Mexican White Queso Dip

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HadassahSukkot

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Number of posts : 254
Location : Germany
How long since diagnosed? : a long while now
Registration date : 2007-10-11

PostSubject: Mexican White Queso Dip   Sun Dec 30, 2007 1:12 pm

Queso Blanco

1 cup cheese Monterey Jack (or Asadero for the more traditional version - Traditional soft Mozzerella works too) shredded fine
4 oz. green chiles
1/4 cup Half & Half
2 tablespoon onion, 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.
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Bete'avon!
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Number of posts : 578
Location : Philadelphia, Pennsylvania USA
How long since diagnosed? : 4 years misdiagnosed 15 years
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Registration date : 2007-10-02

PostSubject: Re: Mexican White Queso Dip   Thu Jan 10, 2008 4:34 pm

tostados??? what are these?

Flour tortilla? where do you get GF ones? scratch
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HadassahSukkot

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Number of posts : 254
Location : Germany
How long since diagnosed? : a long while now
Registration date : 2007-10-11

PostSubject: Re: Mexican White Queso Dip   Fri Jan 18, 2008 11:20 am

Tostados if I remember correctly is a tex-mex word for corn chips. I can get them here 100% GF and only with salt and sunflower oil. I finally got my dh to find some jalapenos so I will be making this.

I haven't found GF tortillas, but I recall in AL and in TX they had corn tortillas that were GF sometimes in the Mexican markets. Otherwise, we have to make them by hand. I'm still searching a workable recipe. One that I have is the one that asks for the quick cooking rice cereal.

Mom recently sent me one for Teff Flour wraps. I haven't tried it but she said it is really good.

Recipe as follows:
TEFF FLOUR WRAPS

2 large eggs
Pinch of salt
Pinch of sugar
1 cup milk
1/3 cup Teff flour
1/3 cup cornstarch (I used Arrowroot)
2 Tbs. melted butter

In a blender, mix eggs, salt, sugar and milk until well blended. Add the Teff and cornstarch and mix well to remove all lumps. Pour mixture into a bowl and stir in the melted butter.

Set the bowl aside for 10 minutes. The batter will thicken some and you will need to use an 1/8 cup measuring cup to dip the batter into an 8 inch skillet that you heat over meadium heat. Do not grease your pan as this will cause a change in the texture of the wrap.

When the wrap has bubbles all over the surface, flip the wrap and only heat for about 20 seconds on the second side. Place the cooked wrap with the darkest side down so that the wraps do not stick together.

This recipe is supposed to make about 12 wraps. Mine was slightly less because I made largers circles to accomodate the food I was going to wrap.

These will keep in the refrigerator for a couple of days or may be frozen.
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