Thursday, October 5, 2017

Indian Queso with Jalapeno Chutney

Last week I reviewed Lisa Fain’s wonderful new book called QUESO! When I did, I promised that I would share a recipe from the book with you this week. I chose carefully, looking for an unusual combination of tastes rather than what I had previously experienced. This one certainly filled the bill. You don't have to be a fan of Indian food to love this queso. You do, however, have to be flexible when it comes to pasteurized processed cheese food, and you all know that I'm talking about Velveeta. You can turn your nose up at it if you like, but my guess is that you, like me, were first introduced to the wonders of queso by way of Velveeta mixed with a can of Rotel tomatoes and green chilis. Am I right? And didn't you love that? I figured as much.

This is easy and creamy, with a bold smoky taste; the jalapeno chutney takes it over the top, and gives it this unique swirled appearance.

(While the picture above shows my favorite Wickedly Prime Sweet Potato Tortilla Chips as dippers for this unique queso, I largely used apple wedges that I found to be the perfect pairing. I also told myself that using apple wedges would make queso healthy. If you've never tried dipping apple wedges into any type of queso, you absolutely must, you are going to love it.)
Indian Queso with Jalapeno Chutney
from QUESO! by Lisa Fain

2 jalapenos, seeded and chopped
2 cloves garlic
1/2 cup fresh cilantro
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 tablespoon
Melissa’s unsweetened flaked coconut
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
Pinch of ground ginger


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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Rustown Mom said...

wow that looks and sounds good!!!

Alycia Nichols said...

I didn't even know jalapeno could be a chutney! I learn something new every day from you!

The Charm of Home said...

Lovely! Thanks for sharing at Home Sweet Home.