Belfonte Dairy | From the Heart of Kansas City
Cottage Cheese Queso and Nachos
Cottage cheese queso nachos topped with black beans, diced tomatoes, jalapeño slices, red onion, and fresh cilantro on a white plate, with a container of Belfonte Cottage Cheese and a bowl of queso in the background.

Ingredients

For the Queso:

For the Nachos:

  • 1 large bag Tortilla Chips
  • 3 cups shredded Rotisserie Chicken
  • 1 can Black Beans, drained and rinsed
  • 2 cups Cottage Cheese Queso
  • 1 cup Cherry Tomatoes, quartered
  • ½ cup chopped Red or Green Onion
  • 1 medium Jalapeño, thinly sliced
  • ¼ cup chopped Cilantro
  • â…“ cup Belfonte Sour Cream

Directions

Make the Queso:

  1. In a blender, combine all ingredients: Belfonte Cottage Cheese, green chiles, garlic, cheddar cheese, pepper jack cheese, taco seasoning, Belfonte Half and Half, and salt.
  2. Blend on high speed for 1-2 minutes until very smooth and creamy.
  3. Transfer the mixture to a medium nonstick saucepan. Set the saucepan on the stovetop over low heat.
  4. Heat the queso, stirring constantly, until warmed through. Turn the heat off from beneath the pan.

Build the Nachos:

  1. Spread tortilla chips out onto a large rimmed baking sheet.
  2. Evenly distribute shredded chicken and black beans over the tortilla chips.
  3. Pour Cottage Cheese Queso evenly over the chips, then top with cherry tomatoes, red onion, jalapeño, cilantro, and a dollop of Belfonte Sour Cream.
  4. Serve immediately.

Notes:

  • We recommend shredding cheese from a block of cheese; packaged shredded cheese contains an anti-caking agent that doesn’t allow it to blend as easily into the cottage cheese mixture.
  • Refrigerate leftover queso for up to four days in an airtight container.
  • To reheat queso, transfer dip to an oven-safe dish and reheat in the oven at 300 F for 15-20 minutes, stirring the dip halfway through, until it is heated through.
  • Freeze leftover queso for up to two months, but note: cottage cheese does not freeze well, and reheated frozen leftovers could have a different consistency and taste from the original. If you do freeze leftovers, we recommend freezing the dip before baking it. We don’t recommend freezing leftover baked dip.

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 4–6

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