Go Back
Print

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.
Course Side Dish
Cuisine American
Keyword Cheese, Choluha Hot Sauce, Cream, French Fries

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

  1. Toss grated cheese and cornstarch in a medium dish.
  2. Gently heat cream in a small saucepan.
  3. Reduce heat to low.
  4. Add cheese bit by bit, whisking to incorporate until thick and creamy.
  5. Add hot sauce, Worcestershire, Dijon, paprika and cayenne to cheese sauce.
  6. Next add finely diced jalapeno, butter and stir. Keep warm for a few minutes until ready to serve.