Queso Blanco Dip
Updated:
This is based on the queso dip on foodwishes. I opted to skip the tomatoes and also used fresh jalapeños instead of canned chilies.
Recipe
- 225 g cheese
- 1 tsp cornstarch
- 2 cloves garlic
- 10 g oil
- 1 bunch green onion
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 180 ml evaporated milk (1/2 can)
Technique
- Grate cheese and dust lightly with corn starch.
- Lightly saute green onion (white parts), garlic.
- Add spices and allow to bloom.
- Add evaporated milk and bring to a boil.
- Whisk in cheese, 1/4 at a time.
- Remove from heat as soon as the cheese is added and sauce is brought up to serving temperature.
Tips
- The cheese only needs to be incorporated, it should not be boiled. This can break emulsion.
- If not using cornstarch, can start with a roux.
- Chili spices will cause the finished queso to be yellow, skip if your goal is to get a white colour.
- No salt is mentioned in the recipe because I found the salt from cheese and tortilla chips are more than enough. Additional salt causes the dip to be on a salty end. But as always, season to taste.
- This will likely be too thick, especially as it cools. Thin it it out with water or stock, probably 30-50 ml.