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.
- 2 jalapeños, seeded and chopped
- 2 clove garlic
- 1⁄2 Cup Fresh cilantro
- 2 tbl olive oil
- 2 tbl Fresh Lime Juice
- 1 tbl unsweetened flaked coconut
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon Kosher salt
- pinch of ground ginger
- 1 lb brick processed cheese, cubed
- 1⁄2 Cup whole milk
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon cayenne pepper
- cilantro leaves, for garnish
- tortilla chips, for serving
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.
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.
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.