Whether using Queso as a dip for tortillas. condiment for tacos or fajitas, to drizzle on hot dogs, or Carne Asada Fries; the amount of heat can vary dependent on the group. There is lots of discussion about what cheese to use: American, Velveeta, Monterey Jack, or Cheddar (white or orange). Again, it’s personal preference, the cheese and the amount of spice.
Queso
This dip is best kept warm, unless drizzling over a plate of fries or nachos and then serving. Try to find a mini crockpot if making a double or triple batch for a big crowd. We’ve also used a small chocolate fondue dish or 2 Butter Warmers for a single batch.
Ingredients
- 1.5 cups (112 gr) grated cheddar cheese 0 CHO
- 2 tsp. (5 gr) cornstarch (7 CHO/TBSP) 5 CHO
- ½ cup heavy cream 0 CHO
- ½ tsp. GF Worcestershire Sauce .5 CHO
- ½ tsp. Dijon 0 CHO
- ¼ tsp. paprika 0 CHO
- ¼ tsp. cayenne 0 CHO
- 1 tsp. Cholula Hot Sauce. 0 CHO
- 1 TBSP (9 gr) jalapeno, finely chopped 0 CHO
- 2 TBSP butter 0 CHO
TOTAL CHO 5.5 CHO
- TOTAL WEIGHT 220 GRAMS
- 5.5 CHO DIVIDED BY 220 GRAMS = .025 CHO/GRAM
- 1 TBSP = 16 GRAMS (.025 CHO x 16 GRAMS) .4 CHO/TBSP
- ¼ CUP = 4 TBSP (.4 CHO x 4) 1.6 CHO/1/4 CUP
Instructions
- Toss grated cheese and cornstarch in a medium dish.
- Gently heat cream in a small saucepan.
- Reduce heat to low.
- Add cheese bit by bit, whisking to incorporate until thick and creamy.
- Add hot sauce, Worcestershire, Dijon, paprika and cayenne to cheese sauce.
- Next add finely diced jalapeno, butter and stir. Keep warm for a few minutes until ready to serve.
