Fire up the grill! This spicy Super Slayer Queso dip
is on point as a camping, grilling or tailgate dish that everyone will want to
dive into. A little prep ahead of time will make this super easy to assemble anywhere you have a portable heat source, or right on your stove top. Mix everything but the cheese in a gallon plastic bag or large glass jar, and
put your shredded cheese in a second container until you're ready to go.
Author:
Face Rock Creamery
Ingredients
1 15 oz jar
(or 2 cups) crema Mexicana
1 cup milk
1 small can or 1/2 cup freshly
roasted hatch chiles
Mix everything but the cheese in a gallon plastic bag or large glass jar if you are making your queso on the go. Or mix into a large bowl.
Preheat
a cast iron skillet or other grill safe pan over a medium hot flame. In a small
bowl, toss the cornstarch with the cheese until well coated.
Add
crema, milk, chiles and spices to the pan and heat to a simmer.
Add
the cheese, a small amount at a time, and whisk continually until melted.
Continue stirring until the queso begins to thicken. It
will continue to thicken after you pull it off the heat.
Place your hot dish on a towel or hot pad for safety, and serve right away with chips, veggies and other dippers.
