Mote de Queso with Yams Recipe

Mote de Queso with Yams Recipe

From: Colombia

By: Jaime Cabrera

Mote de Queso, also known as cheese soup, is a Colombian favorite! This traditional soup has a base of cheese, yams, and vegetables. It's easy to make and not hard to whip up on a chilly day.

Jaime shares his love for this dish, stemming from his childhood in Monteria, where his grandmother loved to serve this. While some variations add eggplant, Jaime suggests adding fried cheese before serving to really kick the flavor up a notch and add an extra crunch. You can also serve with rice. 

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  • Prep Time

    Less than 10 min

  • Cook Time

    Less than 1 hour

  • Serves

    4

  • Meal Type

    Soup

  • Dietary Stuff

    Vegetarian

  • Difficulty

    Moderate - New Skills or Ingredients Await

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How to Prepare Mote de Queso

Ingredients:

3 lbs of yams
1 lb cheese (it is better if it's fresh from a farm)
8 oz cream cheese
2 red onion
2 cloves garlic
3 liter water
2 chili (no spicy)

Instructions:

Bring the water to a boil with the yams, chili pepper, and salt to taste.

When cooked, mix until it thickens. Lower heat.

Cut cheese into small cubes. Add to soup.

Stir. Add the cream cheese. Stir for two minutes and turn off the heat.

For better flavor, fry a few cubes of cheese separately. Add to each dish when serving.

You can accompany this dish with rice.

How to Serve Mote de Queso

You can accompany this dish with rice.

Tips for Making this Mote de Queso with Yams Recipe

The longer the yam cooks, the thicker the soup... and the more delicious!

What is Mote de Queso?

Mote de queso is a traditional soup dish from Colombia. It is known for its use of ñame (yam) and Costeño cheese, both of which are common ingredients in Colombian cuisine.

This hearty soup is popular in the Caribbean area of the country and is a staple in the cities of Sincelejo and Montería.

Where Did Mote de Queso Come From?

Mote de Queso originates from the beautiful Atlantic Coast of the Colombia.

What is the Best Mexican Cheese for Melting?

The best Mexican cheeses for melting are oaxaca cheese, asadero cheese, chihuahua cheese, queso blanco, and queso fresco.

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