Queso blanco | Mexican-American cheese dip

Queso blanco | Mexican-American cheese dip

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***AMERICAN CHEESE RECIPE, SERVES 2-3***

Ingredients:

About 200 grams of cheese, at least a third of which is American cheese or other processed cheese slice containing emulsifying salts (sodium citrate or sodium phosphate). I use about a third white American cheese, and two thirds Monterey Jack cheese.

About 100 mL (half a cup) evaporated milk (cream is a good substitute; regular milk works but is less good)

About a tablespoon (15g) of butter (very optional)

A couple tablespoons canned or pickled green chiles (or just their juice)

Some fresh cilantro leaves, if you’re into that

Salt, and whatever Latin-American spices you might like

Method:

Tear the cheese into chunks (or grate it) and combine it with the milk and optional butter in a pan. Turn the heat on medium-high, and stir until melted smooth and thick. Add all the other ingredients to taste. If the dip is too thick, add more milk; if it’s too thin, add more cheese. Eat it with tortilla chips.

***SODIUM CITRATE RECIPE, SERVES 2-3***

Ingredients:

About 200 grams of semi-firm cheese (I use Monterey Jack)

About 100 mL (half a cup) evaporated milk (cream is a good substitute; regular milk works but is less good)

About half a teaspoon (2-3g) sodium citrate

About a tablespoon (15g) of butter (very optional)

A couple tablespoons canned or pickled green chiles (or just their juice)

Some fresh cilantro leaves, if you’re into that

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Salt, and whatever Latin-American spices you might like

Method:

Tear the cheese into chunks (or grate it) and combine it with the milk, sodium citrate and optional butter in a pan. Turn the heat on medium-high, and stir until melted smooth and thick. Add all the other ingredients to taste. If the dip is too thick, add more milk; if it’s too thin, add more cheese. Eat it with tortilla chips.

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***LIME AND BAKING SODA RECIPE, SERVES 2-3***

Ingredients:

About 200 grams of semi-firm cheese (I use Monterey Jack)

About 80 mL (1/3 cup) evaporated milk (cream is a good substitute; regular milk works but is less good)

40-50 mL fresh squeezed lime juice (3-4 Persian limes)

1/2 teaspoon (2-3g) baking soda (sodium bicarbonate)

About a tablespoon (15g) of butter (very optional)

A couple tablespoons canned or pickled green chiles (or just their juice)

Some fresh cilantro leaves, if you’re into that

Salt, and whatever Latin-American spices you might like

Method:

Put the lime juice in a pan and stir in the baking soda. Keep stirring until the foaming completely stops, and let it sit for a few minutes. Turn the heat on medium-high, stir and boil the juice until it’s reduced by about half. Stir in the milk.

Tear the cheese into chunks (or grate it) and throw into the pan with the optional butter. Stir until melted smooth and thick. Add all the other ingredients to taste. If the dip is too thick, add more milk; if it’s too thin, add more cheese. Eat it with tortilla chips.

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