Let’s make some delicious Mexican Chili Con Queso dip.
Ingredients:
- Gouda cheese (or cheddar) – 200g
- Milk (or cream) – 120ml
- Garlic – 3 medium cloves
- Tomato (large) – 1 piece
- Fresh chili pepper – 1 piece
- Potato starch – 1.5 tsp
- Sunflower/olive oil (or butter) – for frying
Instructions:
- Prepare the chili: Remove the seeds from the chili pepper. It’s best to wear disposable gloves to avoid direct contact with the chili’s oils.
- Chop the chili: Cut the chili into small cubes.
- Prepare the tomato: Remove the seeds and stem from the tomato. Chop the tomato pulp into small pieces.
- Mince the garlic: Mince the garlic cloves with a knife (don’t use a garlic press).
- Cut the cheese: Cut the cheese into thin slices, about 2-3mm thick. (Cheese is the most important ingredient in this dip. If you choose the wrong cheese, the dip won’t turn out well.)
- Sauté the aromatics: Pour a little oil into a saucepan and sauté the garlic and chili pepper for about 2-3 minutes.
- Add the tomato: Add the tomatoes and sauté for another 2-3 minutes to blend the flavors.
- Add milk and bring to a boil: Pour in 100ml of milk and bring to a boil.
- Melt the cheese: Gradually add the cheese to the boiling milk, stirring until the cheese is melted.
- Thicken the sauce: In a glass, mix the remaining milk with the potato starch. Slowly stir the milk-starch mixture into the sauce to thicken. Don’t overdo the starch. The sauce will thicken further as it cools.
- Chill before serving: Let the sauce cool before serving.
Your Mexican Chili Con Queso dip is ready! Enjoy!