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
- 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
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
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?
-
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.
Buy on Amazon ›
Instructions
- 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.
Reprinted with permission from Queso by Lisa Fain, copyright © 2017. Published by 10 Speed Press. Photograph courtesy of Aubrie Pick.
Recommended from Chowhound
Guides
How to Stick to Healthy Eating Resolutions for the New Year
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...
Guides
5 Plant-Based Swaps for the Carbs You Crave
by Gretchen Lidicker | Trying to cut carbohydrates? There are plenty of great plant-based substitutes for your favorite carbs...
Guides
13 Easy Ingredient Swaps for Healthier Cooking
by Dan McKay and Jen Wheeler | These easy, healthy ingredient swaps are proof that eating healthy doesn't have to be a chore. Even...