Indian Queso with Jalapeno Chutney

from QUESO! by Lisa Fane

Makes 4 to 6 servings

Chutney
2 jalapenos, 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
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
Pinch of ground ginger

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 chutney, place the jalapenos, garlic, cilantro, olive oil, lime juice, coconut, cumin, salt, and ginger in a food processor or blender. Purée until smooth. Taste and adjust the seasonings, if you like.

To make the queso, 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, small 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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