Hot Honey Ultimate Queso
Chef David Berenson
Denver, Colo.
Hot honey and queso pair up for this fan favorite snack. It starts with a scratch-made queso base that can be prepared ahead, and the addition of shrimp and chorizo makes it heartier. Blue tortilla chips make for an eye-catching presentation.
Ingredients
Queso Base
1 tbsp. sodium citrate
1 cup whole milk
1 1/8 cups coarsely shredded Monterey jack cheese
1 1/8 cups shredded sharp white cheddar cheese
¼ cup diced, peeled and seeded roasted poblano pepper
2 tbsp. diced, seeded Roma tomato
2 tbsp. chopped fresh cilantro
Hot Honey Ultimate Queso
¾ cup cooked, diced shrimp in ½-in. pieces
¾ cup cooked chorizo, crumbled into ½-in. pieces
3¾ cups queso base (recipe above)
6 tbsp. coarsely shredded Monterey jack cheese
6 tbsp. hot honey
Cilantro leaves
12 cups blue tortilla chips
Steps
- For queso base, in heavy-bottomed saucepan, combine sodium citrate and mllk; bring to a simmer over medium heat.
- Reduce heat to medium-low; gradually stir in cheeses, whisking until fully melted. (Mixture should be smooth and glossy.) Stir in poblano, tomatoes and cilantro; stir to combine. Hold hot.
- For queso, in saute pan over high heat, combine shrimp and chorizo; heat through. Evenly distribute among six 8-oz. ovenproof casseroles or baking dishes. Ladle hot queso base over shrimp and chorizo; top with shredded jack cheese. Brown top of queso in a salamander or with cheese melter.
- To serve, drizzle each dish of queso with hot honey and garnish with cilantro. Surround with blue tortilla chips. Serve immediately.
Photo courtesy of National Honey Board