Fermented chilli queso dip
In this chilli queso dip recipe we’ve used a lacto-fermented chilli sauce to add a kick to a classic queso dip. It's packed with cheese - perfect for scooping with tortilla chips.
- Total:
Ingredients
- 350ml of whole milk
- 25g of butter
- 25g of flour
- 100g of red Leicester cheese, grated
- 50g of low-moisture mozzarella, grated
- 3dashes of fermented chilli sauce, see above, plus extra for finishing
- salt
- freshly ground black pepper
- oil, for cooking
- 1onion, finely chopped
- 2tbsp of jalapeños, finely chopped
- 1tomato, finely diced
- 1green chilli, finely sliced
- fresh coriander, to garnish
- tortilla chips, to serve
Instructions
Step 1
Make the cheese sauce by placing the milk into a saucepan to warm through fairly gently - don’t let it boilStep 2
In a separate saucepan over medium heat, melt the butter. Add the flour, whisking to combine and make a roux. Continue to cook for a few minutes, whisking all the time to ensure it doesn’t stick and burnStep 3
Gradually add the warm milk a ladleful at a time, whisking to ensure it’s incorporated before adding the next. Once all the milk is added, reduce the heat to lowStep 4
Add the cheeses and allow them to melt, whisking. Add a good dash of the lacto-fermented hot sauce and season with salt and pepper. Cover and set asideStep 5
In a separate frying pan or skillet, add a small dash of oil and soften the onion until translucentStep 6
Add the onions to the cheese sauce along with the jalapeñosStep 7
Transfer the sauce to a shallow, wide serving dish and top with the diced tomato, fresh green chilli and coriander, along with an extra swirl of hot sauce. Serve with tortilla chips