Indian Queso with Jalapeño Chutney

Name: Indian Queso with Jalapeño Chutney
Prep time: 15 min
Total time: 15 min
Yield: 4 to 6 servings
Ingredients: 2 jalapeños, seeded and chopped; 2 cloves garlic; 1/2 cup fresh cilantro; 2 tablespoons olive oil; 2 tablespoons fresh lime juice; 1 tablespoon unsweetened flaked coconut; ½ teaspoon ground cumin; ¼ teaspoon kosher salt; pinch of ground ginger; 1 pound brick processed cheese, cubed; 1/2 cup whole milk; 1/2 teaspoon ground cumin; 1/2 teaspoon paprika; 1/4 teaspoon cayenne; cilantro leaves, for garnish; tortilla chips, for serving

Jalapeño Pepper Snack Velveeta Dip Easy Indian Tex-Mex Milk Olive Oil Lime Juice Cayenne Pepper Cilantro Cumin Ginger Paprika Dried Coconut Garlic Kosher Salt

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4 to 6 servings Easy

Total: 15 min Active: 15 min

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Ingredients (16)

For the chutney:

2 jalapeños, seeded and chopped
2 cloves garlic
1/2 cup fresh cilantro
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 tablespoon unsweetened flaked coconut
½ teaspoon ground cumin
¼ teaspoon kosher salt
pinch of ground ginger

For the queso:

1 pound brick processed cheese, cubed
1/2 cup whole milk
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne
cilantro leaves, for garnish
tortilla chips, for serving

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Nutritional Information

Calories555
Fat46.9g
Saturated fat24.01g
Trans fat1.34g
Carbs5.39g
Fiber0.66g
Sugar2.47g
Protein28.66g
Cholesterol118.72mg
Sodium746.54mg
Nutritional Analysis per serving (4 servings) Powered by

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You may not think Indian flavors and queso go together, but this dip from The Homesick Texan‘s new cookbook proves it’s a brilliant idea. Processed cheese really does melt perfectly, and combines seamlessly with the spices here: cumin (which regularly shows up in both Indian and Mexican cuisine), paprika, and cayenne. The spicy chutney is heavy on garlic, cilantro, and jalapeño, with a hint of ginger and unsweetened flaked coconut, plus lime juice for brightness. You could try dipping pappadams into this in place of tortilla chips. And why not try Chilled Chile con Queso with Avocado and Spinach Queso Blanco too?

from: QUESO! by Lisa Fain

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QUESO!

Regional Recipes for the World's Favorite Chile-Cheese Dip

by Lisa Fain

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What to buy

Bob's Red Mill Unsweetened Flaked Coconut

Unsweetened flaked coconut is totally different from the sweetened angel flake coconut you find in the baking aisle. Be sure to grab the unsweetened version for this recipe, so the natural coconut flavor shines through without any sugar.
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Instructions

To make the chutney:

1Place the jalapeños, garlic, cilantro, olive oil, lime juice, coconut, cumin, salt, and ginger in a food processor or blender. Puree until smooth. Taste and adjust the seasonings, if you like.

To make the queso:

1In a medium saucepan, combine the cheese, milk, cumin, paprika, and cayenne. Cook over low heat, stirring, until the cheese has melted. Taste and adjust the seasonings, if you like.
2Transfer the queso to a serving bowl, a small slow cooker, or a chafing dish over a flame. Top with the chutney and garnish with cilantro leaves. Serve warm with tortilla chips.

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