Tuesday, January 29, 2019

Queso Dip – Less is More, Again

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

But, eventually I realized the saucy texture was the key, and that making it thicker would’ve ruined everything. Instead of too much cheese piled up on your chip, we just get a beautiful, 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 seconds after the cheese melts, but you can cook it for another minute or so if you do want it little 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 completely 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 really do hope you give this a try soon. Enjoy!


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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18 comments:

JCinDE said...

Would you modify any of the ingredients if you were going to add some chorizo?

Aaron Watson said...

Would it be a mistake to leave this on low in a crockpot or fondue pot, stirring occasionally to keep warm and creamy?

And would the addition of chorizo be welcomed?

Unknown said...

No pre-grated cheese? How about no store bought cheese? You made me make squeaky cheese curds and watch Gavin Webber videos and now I have a "cave" full of home made cheese. Yes, I am blaming you for my fromage hobby.

Unknown said...

Isn't half a pound 8oz instead of 2 to 3 cups?

Ahmed said...

Can I make this a day or two in advance, keep it in a fridge, and heat it up before serving?
And BTW I love all of your videos, and your jokes are super funny.
Thanks for making YouTube a better site!

James Rudow said...

I can't seem to get a comment on. can you help me. I want to make a suggestion and can't seem to contact Chef John. james.rudow56@gmail.com

Rick Glos said...

Evaporated milk? What about Whole, Half and Half or Heavy Cream if we have those on hand already? Add a little more cornstarch or is that evaporated milk have some extra condensed flavor?

Jay B. said...

Chef ....here in far North fired roasted chilies a tough find....jalapeño are plentiful ...go figure....a great substitute I'd say ...question is pickled or fresh????........fun fact Bradey was drafted by the Expos.....bring back the Expos!!!!!

IndiRecipes Blog said...

queso dip ...me its looking interesting recipe I never tried this I will try at weekends ..thank you for sharing.

BYoung92 said...

This queso recipe tasted amazing. I took your advice and used half jack half cheddar. Turned out great. Going to make it for the super bowl. Thanks!!

chief knox said...

I'm sure that chorizo would be a great addition, you might have to adjust the spice and salt levels tho.

Jabe said...

I went for the chorizo suggested by JCinDE and didn't change anything else. It's amazing. My kids even like it, and they don't like anything.

Michael Lorenzana said...

Tried it out today for the super bowl! Everyone loved it. The cumin really adds another level to it. Thanks Chef John!

Penwiper said...

I made it and ended up with it being grainy. Maybe I cooked it too long? I added beef to it and also some rice and it was still very very good, but now I want another shot at making it. :-)

https://www.youtube.com/watch?v=o5pWhpnV6CM <<Made me think of this song.

d.c. said...

Wow, was very surprised at both how much this made (we couldn’t finish during the Super Bowl), But even more so, how well it stood up to multiple reheats in the microwave, after two refrigerations of the leftovers. It disappeared, and was tasty to the end. It possibly improved over time. (We reheated at 60% power, in 60 sec increments). Delicious, as always, Chef John. Thanks so much for your yummy and fun videos!

Matreya Fedor said...

Arrange slices of lemon, orange, and onion round and underneath the hen. Sprinkle all over generously with thyme, rosemary, salt, and pepper. Bake exposed for approximately 1 hour, or until chook is cooked and juices run clean.

Herb and Citrus Oven Roasted Chicken

Unknown said...

I made this and I loved it! I should’ve used mostly Monterey Jack like Chef John said but I will next time, it was a little too sharp for me but that was my bad. I may even use Rotel in place of the chilies and tomato since I love Rotel 😆. Thanks again Chef John!

Unknown said...

Just made this with my son .... it was amazing...we added corn and black beans :-)