zakruti.com » Dish recipes » Adam Ragusea

Queso blanco Mexican-American cheese dip

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Rating: 4.6; Vote: 3

Queso blanco Mexican-American cheese dip Ingredients: About 200 grams of cheese, at least a third of which is American cheese or other processed cheese slice containing emulsifying salts (sodium citrate or sodium phosphate. I use about a third white American cheese, and two thirds Monterey Jack cheese. About 100 mL (half a cup) evaporated milk (cream is a good substitute; regular milk works but is less good) About a tablespoon (15g) of butter (very optional) A couple tablespoons canned or pickled green chiles (or just their juice) Some fresh cilantro leaves, if you're into that Salt, and whatever Latin-American spices you might like Method: Tear the cheese into chunks (or grate it) and combine it with the milk and optional butter in a pan. Turn the heat on medium-high, and stir until melted smooth and thick. Add all the other ingredients to taste. If the dip is too thick, add more milk; if it's too thin, add more cheese. Eat it with tortilla chips. SODIUM CITRATE RECIPE, SERVES 2-3 Ingredients: About 200 grams of semi-firm cheese (I use Monterey Jack) About 100 mL (half a cup) evaporated milk (cream is a good substitute; regular milk works but is less good) About half a teaspoon (2-3g) sodium citrate About a tablespoon (15g) of butter (very optional) A couple tablespoons canned or pickled green chiles (or just their juice) Some fresh cilantro leaves, if you're into that Salt, and whatever Latin-American spices you might like Method: Tear the cheese into chunks (or grate it) and combine it with the milk, sodium citrate and optional butter in a pan. Turn the heat on medium-high, and stir until melted smooth and thick. Add all the other ingredients to taste. If the dip is too thick, add more milk; if it's too thin, add more cheese. Eat it with tortilla chips. LIME AND BAKING SODA RECIPE, SERVES 2-3 Ingredients: About 200 grams of semi-firm cheese (I use Monterey Jack) About 80 mL (1/3 cup) evaporated milk (cream is a good substitute; regular milk works but is less good) 40-50 mL fresh squeezed lime juice (3-4 Persian limes) 1/2 teaspoon (2-3g) baking soda (sodium bicarbonate) About a tablespoon (15g) of butter (very optional) A couple tablespoons canned or pickled green chiles (or just their juice) Some fresh cilantro leaves, if you're into that Salt, and whatever Latin-American spices you might like Method: Put the lime juice in a pan and stir in the baking soda. Keep stirring until the foaming completely stops, and let it sit for a few minutes. Turn the heat on medium-high, stir and boil the juice until it's reduced by about half. Stir in the milk. Tear the cheese into chunks (or grate it) and throw into the pan with the optional butter. Stir until melted smooth and thick. Add all the other ingredients to taste. If the dip is too thick, add more milk; if it's too thin, add more cheese. Eat it with tortilla chips
Date: 2021-02-18

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Comments and reviews: 9

Aaron
If you're interested in the history of this style, I believe it was invented by a restaurant in Arkansas named Mexico Chiquito. It's a pretty big deal in Arkansas and we certainly eat a lot of it, even hosting the world cheese dip competition. The quality of the chips and cheese dip are often the deciding factor in which Mexican restaurant to go to as well.
It's no wonder we have such high levels of obesity.
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Cara
So happy that you added that home chemistry section at the end. Looking at the wikipedia pages for citric acid and acetic acid (which is the main part of vinegar, iydk) it seems that they're pretty similar. I wonder if sodium acetate would work as an emulsifier too? I guess there's one way to find out. hold my volcano.
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tdack
You should do a video on making choclate chip cookies with half sugar and half honey and make another batch with sugar only and compare if the cookies with honey ingredient is moister and stays moist longer than the one made with sugar only
Also compare which has better taste and flavor
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Elder
Adam s sponsorships are too smooth, I m worried everything I do will result in an ad, my life has slowly spiraled out of control and my family abandoned me, but I ve learned to create an AI family simulation thanks to all the cheap lessons from Skillshare
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Brawlatron
This is a beautiful time to learn I can make my own damn sodium citrate, been looking (online) for stores near me that sell it for too damn long!
My only question would be is if I could use bottled lime juice I bought from the store in this?
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Muhilan
Huh I always made nacho cheese/queso with a roux, I'll try this method now. Thanks, Adam. Also Tex-Mex style queso (at least here in Dallas) tends be much much yellower in color, I wonder what cheese they use.
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XP_Studios
Ions from the emulsifying salts replace ios in the casein proteins in the cheese and milk and some more science stuff and boom
This is why I love Adam, he talks about ions in a cheese sauce video
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Rebecca
I've tried multiple glasses websites, and my prescription is so strong and a strong astigmatism that I can't find frames that fit small enough lenses to work for me. That's life, I suppose.
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Some
Hey adam! Would xanthan gum work here or would it ruin the texture? Maybe it could go in with the butter?
Edit: i also love your vids. Simple and scientific: )
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