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Indian Queso with Jalapeño Chutney

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
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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Indian Queso with Jalapeño Chutney
4 to 6 servings Easy
(0) Total: Active:
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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
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

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!: Regional Recipes for the World's Favorite Chile-Cheese Dip by
  • 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.

Instructions

To make the chutney:
  1. 1
    Place 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:

  1. 1
    In 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.
  2. 2
    Transfer 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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