Mexican queso cheese dip

Name: Mexican queso cheese dip
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 portions
Ingredients: 180 g cheddar cheese; 120 g gouda cheese; 200 ml semi-skimmed milk; 2 teaspoons cornstarch; 2 pcs jalapeño peppers; 1 clove garlic; 1 teaspoon smoked paprika; salt; 200 g nachos; coriander

Jakub SýkoraCheesyMexican Cuisine x se líbilo

Queso is a warm Mexican cheese dip in which cheddar and Gouda melt into milk to form a silky smooth sauce. Chopped jalapeño gives it a gentle heat, and a pinch of cornstarch keeps the dip creamy without the cheese seizing into strings. Serve it straight from the pan, still hot and glossy, with a bowl of crunchy nachos on hand. You will make it in twenty minutes, and it disappears from the table even faster.

Příprava: 10min

Vaření: 10min

CELKOVÝ ČAS: 20min

Step by step process

Preparation

1
For the queso, grate both cheeses finely so they melt quickly in the milk. Seed the jalapeño and cut it into small dice, then press or grate the garlic.
2
Stir the cornstarch into part of the cold milk to make a thin, lump-free slurry. Keep the rest of the milk on hand.

Melting and serving

3
In a saucepan, warm the remaining milk over low heat. Do not let it boil. Stir in the starch slurry and keep stirring until the milk thickens slightly.
4
Lower the heat and add the cheese a handful at a time. Let each batch melt completely and keep stirring before you add more, so the dip stays silky smooth and glossy.
5
Stir in the jalapeño, garlic and smoked paprika, season with salt to taste and let the dip bubble for another minute.
6
Pour the hot queso into a bowl, scatter chopped cilantro over the top and serve right away with crunchy nachos.