Fermented chilli queso dip
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.
Ingredients
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
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
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Fermented chilli queso dip
