Indian Queso with Jalapeño Chutney
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?
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
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.
Reprinted with permission from Queso by Lisa Fain, copyright © 2017. Published by 10 Speed Press. Photograph courtesy of Aubrie Pick.
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