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.



number of servings
  • 2 jalapeños, seeded and chopped Added to
  • 2 clove garlic Added to
  • 12 Cup Fresh cilantro Added to
  • 2 tablespoon olive oil Added to
  • 2 tablespoon Fresh Lime Juice Added to
  • 1 tablespoon unsweetened flaked coconut Added to
  • 12 teaspoon ground cumin Added to
  • 14 teaspoon Kosher salt Added to
  • pinch of ground ginger Added to
  • 1 lb brick processed cheese, cubed Added to
  • 12 Cup whole milk Added to
  • 12 teaspoon paprika Added to
  • 14 teaspoon cayenne pepper Added to
  • cilantro leaves, for garnish Added to
  • tortilla chips, for serving Added to


15 min.
1. Step

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.

2. Step

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.

3. Step

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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