Fermented chilli queso dip

Name: Fermented chilli queso dip
Total time: 30 min
Ingredients: 350ml of whole milk; 25g of butter; 25g of flour; 100g of red Leicester cheese, grated; 50g of low-moisture mozzarella, grated; 3 dashes of fermented chilli sauce, see above, plus extra for finishing; salt; freshly ground black pepper; oil, for cooking; 1 onion, finely chopped; 2 tbsp of jalapeños, finely chopped; 1 tomato, finely diced; 1 green chilli, finely sliced; fresh coriander, to garnish; tortilla chips, to serve

by GBC Kitchen

Item 1 of 1

This recipe is part of a series of ideas for using this lacto-fermented chilli sauce. Here, we’ve used its matured spiciness to add a kick to a classic queso dip, which is packed with cheese - perfect for scooping with tortilla chips.

First published in 2023

discover more:

Cheese Recipes

Ingredients

Metric

Imperial

Cheese sauce

350ml of whole milk
25g of butter
25g of flour
100g of red Leicester cheese, grated
50g of low-moisture mozzarella, grated
3 dashes of fermented chilli sauce, see above, plus extra for finishing
salt
freshly ground black pepper

Vegetables

oil, for cooking
1 onion, finely chopped
2 tbsp of jalapeños, finely chopped
1 tomato, finely diced
1 green chilli, finely sliced
fresh coriander, to garnish
tortilla chips, to serve

SAVE RECIPE

PRINT RECIPE

SHOPPING LIST

Method

Make the cheese sauce by placing the milk into a saucepan to warm through fairly gently - don’t let it boil

350ml of whole milk

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 burn

25g of butter
25g of flour

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 low

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 aside

100g of red Leicester cheese, grated
50g of low-moisture mozzarella, grated
3 dashes of fermented chilli sauce, see above, plus extra for finishing
salt
freshly ground black pepper

In a separate frying pan or skillet, add a small dash of oil and soften the onion until translucent

oil, for cooking
1 onion, finely chopped

Add the onions to the cheese sauce along with the jalapeños

2 tbsp of jalapeños, finely chopped

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

1 tomato, finely diced
1 green chilli, finely sliced
fresh coriander, to garnish
tortilla chips, to serve

First published in 2023

discover more:

Cheese Recipes

GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

Get in touch

Please or register to send a comment to Great British Chefs

Search by ingredient, dish or cuisine

Popular

Search history

Chicken

Lamb

Salmon

Venison

Sea Bass

Duck

Michelin

Vegetarian

Dessert

Cod