Queso blanco dip with American cheese
Adam Ragusea · ♥ 28K likes · 889.7K views · 6 min video
Read about american cheese in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 15 g butter
- 100 ml evaporated milk
- 100–120 g Monterey Jack cheese
- 50–60 g American cheese
Put the evaporated milk in a pan, tear in the Monterey Jack and the American cheese slices, and add the optional butter.
Jack cheese and American cheese
Heat on medium-high, stirring constantly as it melts so the emulsion forms; unstirred, fat floats on water.
Stirring the emulsion over heat
- canned or pickled green chili juice
Variation: stir in the juice of canned or pickled green chilies, then add more cheese to thicken it back up.
It thickens a lot as it cools; if too thick, stir in more liquid. A skin that forms as it cools stirs back in.