I just could not decide what my first recipe back from my hiatus should be, so I let YOU guys choose on my Facebook page – and you chose wisely: Sriracha Queso.
I really have fallen for Sriracha, and it’s quite unexpected. I’m not one to opt for spicy anything, so it makes zero sense that I should enjoy adding Sriracha to so many things. But I’m not going to fight my feelings just for the sake of logic.
Although logic certainly had a hand in how my Sriracha Queso came to be. Queso already has a kick, but Sriracha turns that into more of a POW! That’s why I like Sriracha: it’s not straight heat with no other purpose than scolding your tongue; it’s dimensional flavor. If you’re unsure about it, the best time and place to give it a go is when eating molten cheese sauce.
You’ll only need about 15 minutes to make this creamy dip. When you’re cooking smart like me, you know a perfectly cheesy dip with a kick shouldn’t take much effort at all. It’s about the right cheese, the right heat, and the right viscosity. This Sriracha Queso has it all.
A Few Tips Before You Get Cooking:
- If you want to keep cranking the heat, try pepper jack cheese or diced jalapeños.
- You can always add more sriracha too if you’re not feeling shy! Go 1 tsp. at a time.
- Rouxs are no scary thing as long as you keep the heat at medium low, add the cream to the flour-butter mixture swiftly, and whisk as you go.
- For a non-tortilla chip alternative, try Beanitos. They’re delicious bean-based chips, typically found in your grocery store’s organic section.
- Leftovers will reheat great in the microwave by covering and cooking for 1-minute intervals, stirring in-between until hot. Or warm it stovetop on medium-low heat until hot.
By The Smart Cookie Cook
- 2 tbsp. unsalted butter
- 1/4 cup chopped scallions
- 2 tbsp. all-purpose flour
- 3 1/4 cups heavy cream
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 1/4 cups shredded sharp cheddar cheese
- 1 1/4 cup shredded monterey jack cheese
- 1 can Ro-tel tomatoes & green chiles, drained
- 1 can green chiles, drained
- 1 tbsp. Sriracha
- In a large pot over medium-low heat, melt the butter. Add the scallions and saute for two minutes.
- Whisk in the flour until all lumps are gone then immediately whisk in 3 cups of the cream until smooth. Cover and let simmer, stirring occasionally, until thickened, about 10 minutes. Do not boil.
- Stir in salt and pepper then whisk in all the cheese until melted. Test to decide if it’s cheesy enough to your liking, and feel free to add more cheese if need be. Whisk in the remaining 1/4 cup of cream.
- Stir in the Ro-tel, chiles, and Sriracha. Serve with chips.