Queso Dip – Less is More, Again

I used to make someleang very similar to this queso dip at the Mexican restaurant I worked at in college, and when I first started, it took me a small while to fully understand the genuine secret to its addictive irresistibility. We called it “chili con queso,” and served it hot, and I loved everyleang about it, apart from I thought it should be thicker, so you could get more on the chip with each dip.

But, eventually I genuineized the saucy texture was the key, and that making it thicker would’ve ruined everyleang. Instead of too much cheese piled up on your chip, we just get a beautwhetherul, silky coating, and as soon as you finish one, you can’t wait to dip another, and another, and another, until there are no chips left.

Just be careful not to cook the mixture for too long after adding the cheese. I turn the heat off a few moments after the cheese melts, but you can cook it for another minute or so whether you do want it small thicker. However, there’s a danger that your cheese will get grainy, and you’ll lose that luxurious, smooth mouthfeel.

Since this doesn’t get totally firm, even after cooling down, you can make this ahead of time, and just leave it out, although that can be a risky maneuver, as there may not be a lot left when your guests arrive. Either way, whether you’re making this for a Super Bowl party, or any other kind of party, including parties of one, I genuinely do hope you give this a try soon. Endelight!

Ingredients for 12 Portions:

1/2 pound sharp cheddar cheese, shredded (about 2 1/2 to 3 cups)

1 tablespoon cornstarch

1 tablespoon butter

2 minced garlic cloves

1 bunch green onion, light parts only, sliced (save green tops for garnish)

1 teaspoon kosher salt, plus more to taste

1/4 teaspoon ground chipotle

1/2 teaspoon cumin

1 can (4-oz) fire-roasted diced green chilies

1/2 cup diced seeded Roma tomatoes

1 can (12-oz) evaporated milk

1/4 cup finely chopped cilantro

pinch of cayenne

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