chef john's queso dip

chef john's queso dip

Ingredients

  • 1/2 pound sharp white Cheddar cheese
  • 1 tablespoon cornstarch
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 1 bunch scallions, thinly sliced, dark green parts set aside
  • 1 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon ground dried chipotle pepper
  • 1/2 teaspoon ground cumin
  • 1 (4 ounce) can fire-roasted diced green chiles
  • 1/2 cup seeded and diced Roma tomatoes
  • 1 (12 ounce) can evaporated milk
  • 1/4 cup finely chopped cilantro (optional)
  • 1 pinch cayenne pepper, or to taste (optional)
  • 1 tablespoon diced Roma tomato


Directions

  1. Grate Cheddar cheese into a bowl. Sprinkle in cornstarch and toss to coat.
  2. Melt butter in a saucepan over medium-high heat. Add garlic and light parts of the scallions. Sprinkle in salt, chipotle, and cumin. Cook and stir until fragrant, about 2 minutes. Add green chiles and 1/2 cup tomatoes; cook and stir for 2 minutes more. Pour in evaporated milk and bring to a boil. Add the Cheddar cheese and stir just until melted; immediately remove from heat.
  3. Stir in cilantro. Season to taste, adding cayenne if desired. Garnish with reserved green onion parts and 1 tablespoon diced tomato.

08/11/2019
chef john's queso dip, recipe PT15M PT1H 5 455 calories

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