June is National Dairy Month! National Dairy Month is all about the cooperation between farmers, community members, manufacturers, retailers, and consumers all to celebrate one awesome ingredient: milk—and all the products that come from it.
Today, we're sharing a lineup of queso-centric dishes from Land O'Lakes that are perfect to enjoy all summer long. From burgers to dips, queso is the right ingredient to spice up your meals.
Green Chile Queso Jack Burger
Yield: 56
Ingredients for Queso Jack Sauce
1 (5-lb) pouch Land O Lakes® Queso Bravo® Cheese Dip with Jalapeños and Red Peppers
3 lbs (12 cups) shredded monterey jack cheese
Ingredients for Burger
Leef lettuce, as desired | Leaf lettuce
Tomato slices, as desired
56 ea. burger buns, split, toasted, buttered
56 ea. Burger patties, seasoned with salt and pepper, cooked as desired
3½ cups green chiles, well drained
Method
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Mix Queso Bravo® Cheese Dip and Monterey Jack cheese in deep half steam table pan; heat, stirring occasionally, one hour or until temperature reaches 165°F for 15 seconds. Hold hot until service.
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To build burger, layer lettuce and tomato on bottom half of bun. Top with cooked burger, 2 ounces warm cheese sauce and ½ ounce green chiles. Cover with top half of bun.
BBQ Brisket Tostadas with Mexican Cheese Sauce
Yield: 10
Ingredients
16 oz Land O Lakes® Queso Bravo® Cheese Dip with Jalapeños and Red Peppers
6 oz chihuahua cheese, shredded
2 oz ( ¼ cup) hot water
20 ea. tostadas, heated
2½ lbs bb beef brisket, pulled or shredded
Garnish: Pickled red onion, chopped fresh cilantro and sliced radishes, jalapeño peppers and green onions, chopped or sliced
Method
- Heat Queso Bravo® Cheese Dip using desired method.
- Combine warm cheese dip, shredded cheese and hot water in medium stockpot. Heat over medium-low heat, whisking constantly, until mixture reaches 165°F and is smooth. Hold warm until service.
- To build plate, place 2 tostadas on serving plate; top with 2 ounces brisket. Drizzle each with 1/2 ounce warm cheese sauce. Garnish as desired.
Smoked Chicken and Poblano Mac and Cheese
Yield: 42
Ingredients
3¾ lbs elbow macaroni, uncooked
2 (5-lb) pouches Land O Lakes® Queso Bravo® Cheese Dip with Jalapeños and Red Peppers
20 oz (2½ cups) skim milk
7 cups pulled smoked chicken, chopped
2½ cups roasted poblano peppers, chopped
Method
- Cook macaroni and cheese until al dente.
- Heat Queso Bravo® Cheese Dip in Combi oven on full steam until warm and fluid.
- Combine all ingredients; stir until blended.
- Pour into 2 greased full steam table pans; cover. Cook until macaroni and cheese reaches 165°F.
Stuffed Sweet Potatoes with BBQ Pulled Pork
Yield: 10
Ingredients
10 ea. sweet potatoes, baked, split open
2½ lbs bbq pulled pork, hot
20 oz Land O Lakes® Queso Bravo® Cheese Dip with Jalapeños and Red Peppers
For garnish: green onions, sliced
For garnish: jalapeño peppers, sliced or diced
For garnish: pickled red onion
Method
- Top hot, baked sweet potatoes with BBQ pulled pork and hot Queso Bravo® Cheese Dip. Garnish as desired.
Elote Dip
Yield: 8
Ingredients
16 oz Land O Lakes® Queso Bravo® Cheese Dip with Jalapeños and Red Peppers
24 oz frozen roast corn and jalapeño blend, thawed
1 oz cotija cheese
Optional: Tajin® Clasico Seasoning
Garnish: chopped fresh cilantro
Method
- Heat Queso Bravo® Cheese Dip according to manufacturer's instruction.
- Combine warm cheese sauce and corn blend in half hotel pan; mix well.
- Cover pan; cook on full steam in Combi oven until mixture reaches 165°F.
- Uncover pan; sprinkle Cotija cheese evenly over top.
- Broil or heat in hot oven until cheese is lightly browned.
- Sprinkle with Tajin seasoning, if desired. Garnish with cilantro.
