This queso fundido recipe has a number of tips that’ll maintain the melted cheese ooey, gooey, and dippable from first chip to final. Dave Rizo, chef and co-owner of Yellow Rose in New York Metropolis, says he prefers a queso dip that’s barely runnier than the usual, so he developed a model that’s pourable even when utterly cooled (although you possibly can simply reheat it). It begins with Lone Star, a light-weight Texas lager that imparts a delicate beer taste completely paired to the pickled chile garnish.
The actual secret to this cheese dip’s tremendous easy and homogenous texture, although, is sodium citrate, a robust emulsifier derived from citric acid. (To make this dip recipe with out it, change the sharp white cheddar with a cheese product made with sodium citrate, like Velveeta.) As for the opposite cheeses, you is usually a little bit versatile. Rizo tops his queso with Oaxaca cheese (often known as Asadero), however you would go for Monterey Jack cheese or low-moisture mozzarella if you happen to choose. For the delicate cheddar, you would swap in Chihuahua cheese or one other melty semi-firm cheese. And in case your native market doesn’t carry recent Mexican chorizo, you possibly can DIY it, or sub in one other recent sausage.
We prefer to serve queso fundido in an oven-proof baking dish, which is able to maintain the dip heat longer than a bowl ever might, however a cast-iron skillet will work equally properly. Lastly, don’t simply restrict this dish to appetizer standing. Unfold it on flour tortillas for a fast quesadilla snack, repurpose it as a cheese sauce for nachos, use it as a condiment for floor beef tacos, pair it with baked potatoes and all of the fix-ins, combine it into scrambled eggs…you get the image.
