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ABT's & Queso Blanco
In light of Nature Boy's queso blanco mini-thread below, I was thinking of using slices of queso blanco as the filling for ABT's. Anybody tried it?[p]Ken
No, I haven't tried it. But I just thought I'd mention a Greek non-melting cheese that's very good. It's called Halloumi, and it sounds like what Chris described. I have pan-seared and grilled it; the smoke is what makes it good, IMHO.
I use Queso Blanco regularily in ABT's. I shop at a Mexican Market (Ley Super Market in Rocky Point) that has fresh strips of Quesso Blanco Lite. Sort of looks like string cheese. I just cut the strips to length and it makes stuffing very easy. The cheese has an excellent flavor balance with the peppers and bacon.
A little reference first. From a much ignored post I did on the grill forum.
In Mexico a chunk of grilled panela cheese would also be served. Panela has a very high melting point but it is not commonly available in this country.
Anyway...panela is the type and queso blanco is the brand name. I did buy some panela at a hispanic market in Boise Idaho one time. It is really good grilled brushed, w/ a little oil (I like yall's acronym for olive oil (EVOO??))and a sprinkle of oregano.
In abt's even after cooking it would still be the same chunk you cut off so I don't think it would work so hot.
Most ignored post.
DTM,[p]Thanks for the correction, and the suggestion. It's good to know there are friendly folks like you "minding the net" when folks like me fall off the wire.[p]Ken
I just got back from ElGolfo Mexico and we made some ABT's while down there with some cheese I got from a local market. It was white and kinda soft, but didn't have a name on it and my spanish isn't so good, so I don't know if it was what you guys are talking about. Just cut it in chunks and put it in the jalapenos with some fresh garlic and topped with bacon. The cheese melted pretty good and they were excellent. See-Yaa
LoveHandles,[p]Big help you are, Mike! LOL [p]I only hope you ate my share too.[p]Ken
Guess what, I found out what we put in our jalapenos was GOAT CHEESE! Well, it was good anyway. By the way I do know some spanish. Mas Cervesas Por Favor--See-Yaa
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