英和和英

発音

• (General American) IPA: /ˈkeɪsoʊ/
• (Received Pronunciation) IPA: /ˈkeɪsəʊ/
• 韻: -eɪsəʊ

名詞

queso (usually uncountable, plural quesos)

1. Ellipsis of chile con queso: melted cheese, used for instance as a dipping sauce.
   • 1998, Jane Butel, Jane Butel’s Quick and Easy Southwestern Cookbook, New York, N.Y.: Harmony Books, →ISBN, page 237:

     The day before, prepare the tortillas for the chalupitas and the quesos.

   • 2009, Pat Miller et al., editors, Gabby Gourmet 2009 Restaurant Guide: Your Guide to Dining in the Greater Denver Area by Pat Miller and Friends, Denver, Colo.: TDF Publishing Ltd., →ISBN, page 340:

     The ceviche is very good with just the right amount of spice; and quesos with chorizos and flour tortillas are a must.

   • 2012 February 5, Wanna B Gourmande, “Pancho's Villa(dos)”, in WannaBGourmande.com‎, archived from the original on 20 January 2021:

     It's something I call an "enchalupa." It's a flour tortilla deep-fried with the chalupa 'mold' so it forms a cruncy-fried bowl. Layer a touch of our queso dip, chicken, tomatoes, onion and enchilada sauce. Top with shredded cheese and pop it under the salamander til everything is melty and delicious. I like it with sour cream and cilantro on top. Serve this with beans and rice, and BAM! Instant lunch for the Chef.

   • 2012, Alison Cook, “Why Chile con Queso Matters”, in Brett Anderson, Sara Camp Arnold, John T. Edge, editors, Cornbread Nation 6: The Best of Southern Food Writing, Athens, Ga.: University of Georgia Press, →ISBN, page 7:

     All quesos, of course, are not created equal. You can have the high-rent, artisanal versions; I’ll take the low road. Snobbery has no place in my personal connoisseurship, since my quesos of choice are (almost) invariably made of processed cheese.