White cheese stuffed chiles poblanos Created by: Chef Mike Murphy, Head Chef, University of Illinois, Champaign, Ill. Why it won: Chiles rellenos is a Mexican food legend and this one takes it over the top with egg white-battered peppers stuffed with white
Flame-broiled cod on a creamy pepper queso Created by: Chef Tom Nicklow, Foodservice Director/Executive Chef, SAGE Dining Service, Inc., Towson, MD Why it won: These trendy nachos have it all: Bulgogi beef, nacho
cheese queso, fried and served with more white
Flame-broiled cod on a creamy pepper queso
cheese, edamame, lettuce and kimchi.
White cheese stuffed chiles poblanos
queso and the vibrant roasted tomato and pibil sauce with cilantro and jalapeno oil.
Texico queso benedict
Smoked queso cider mill donuts bread pudding Created by: Chef Frank Turchan, Campus Executive Chef, University of Michigan, Ann Arbor, Mich. Why it won: In the Midwest, the saying goes “An apple pie without some cheese is like a kiss without a squeeze.” This bread
Created by: Chef Toni Thomas, Execution Chef & Production Manager, Aramark/1845 @ Memorial Baylor University, Waco, Tex. Why it won: The elements are all present for brunch heaven with a “Texican” twist: Queso gordita, poached egg, white cheese sauce, hollandaise, Texican guajillo hot chicken, avocado, pickled red onion and radish.
Smoked queso cider mill donuts bread pudding
Texico queso benedict
pudding has smoky applewood white cheese baked right in, and it’s served with sour cream apple cider sauce.
Queso bites Created by: Chef Jonathan Hunt, Senior Executive Chef, Aramark at Miami University, Oxford, Ohio Why it won: The secret’s in the breading: These bites boast a crunchy corn tortilla exterior that’s holding queso, pico de gallo and fire-roasted salsa.
Cheesy pan de muerto Created by: Chef Ivan Cedeno, Chef de Cuisine, UC San Diego, La Jolla, Calif. Why it won: Translated to “bread of the dead,” or “dead bread” this amazing Mexican sweet bread is traditionally baked for Dia de los Muertos celebrations. With the added queso, we could celebrate this year-round.
Cheesy pan de muerto
How Do You Queso? Queso bar
Cheesy chicken & waffles Created by: Canet Waters, Lake Washington Institute of Technology Instructor, Lynwood, Wash. Why it won: Chicken and waffles traditionally plays to that “savory- sweet” vibe. But this version is decidedly “savory-cheesy,” with white cheese sauce instead of the usual maple syrup. Texican guajillo hot chicken, avocado, pickled red onion and radish.
Cheesy chicken and waffles
Created by: Chef Robert Burnell, Executive Chef, Westfield State University Dining Services, Westfield, Mass. Why it won: WSU Dining let students take the wheel with this DIY queso bar, turning them
loose on tortilla chips, fries, hush puppies, chicken tenders and/or roasty shishito peppers (a genius idea to dip into queso, btw).
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