Definition, Betydelse & Synonymer | Engelska ordet QUESO

Definition av QUESO

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Exempel på hur man kan använda QUESO i en mening

• Generally, cheese plays a much bigger role in Tex-Mex food than in mainstream Mexican cuisine, particularly in the popularity of chile con queso (often referred to as simply "queso"), which is often eaten with tortilla chips (alongside or in place of guacamole and salsa), or may be served over enchiladas, tamales, or burritos.
• Enchilada sauces include chili-based sauces, such as salsa roja, various moles, tomatillo-based sauces, such as salsa verde, or cheese-based sauces, such as chile con queso.
• Cabrales (Spanish: queso de Cabrales, Asturian: quesu Cabrales) is a blue cheese made in the artisan tradition by rural dairy farmers in Asturias, Spain.
• They are typically filled with Oaxaca cheese (queso Oaxaca), a stringy Mexican cheese made by the pasta filata (stretched-curd) method.
• Common items include tamales made with iguana, chicken, beef or armadillo; guetabingui (fried balls of rice and shrimp); garnachas topped with dried queso Oaxaca; and pozol, a maize-based drink.
• It is also used in the production of biscuits, coffee whiteners, salsa con queso, ice cream, and salad dressings.
• Thus, like all northern mountainous regions of Nicaragua, Estelí's gastronomy consists of a hearty mountain diet of beef, game, veal, rabbit, geese, sausages, and heavy soups like albóndiga, queso, res, etc.
• Other versions are topped with buttercream, salted egg slices, and a specially aged type of Edam cheese called queso de bola.
• Qdoba serves burritos made in the San Francisco burrito style, and other foods such as tacos, quesadillas, chile con queso and tortilla soup.
• Tequeño is a fried spear of wheat dough stuffed with semi-hard queso blanco (fresh cheese), and is a popular meal or snack in Venezuela.
• Queso Oaxaca is used widely in Mexican cuisine, especially in quesadillas and empanadas, where the queso Oaxaca is melted and other ingredients, such as huitlacoche and squash flowers, are added to the filling.
• It is made of corn meal, water, salt, grated "queso blanco" (hard, salty, white cheese), sugar or panela (jaggery, used in most traditional recipes), and very ripe plantain.
• It is typically stuffed with melted cheese, such as queso Chihuahua or queso Oaxaca or with picadillo meat made of diced pork, raisins and nuts, seasoned with canella; covered in an egg white batter, simply corn masa flour and fried, or without any batter at all.
• Typical toppings and sides include cabbage, crema (Mexican sour cream), guacamole, green chili or red chili salsa and crumbled Mexican cheese such as queso fresco.
• Often referred to as cuñapés, chipá, pandebono, pan de yuca or pan de queso in Hispanic America, cassava flour and cheese balls similar to pão de queijo can be found in northern Argentina, Paraguay, Bolivia, Ecuador, and Colombia.
• The Sooie Dog, topped with bacon and barbecue sauce, or the Frito Pie dog, with queso (also known as cheese dip), Fritos, chili, and a small amount celery salt.
• El queso Cotija de Montaña or "grain cheese" is dry, firm, and very salty (the cheese is usually several times saltier than typical cheese, traditionally so that it will keep better).
• People mainly have it with breakfast, in dishes like "mote de queso," or grated in foods like arepas and bollos (especially the hard and salty kind).

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