Chilli Crunch Queso
Cherie Metcalfe
A twist on our classic queso. Molten, cheesy goodness made with cream cheese, evaporated milk and loads of melty cheese, then finished with a lovely fat spoonful of crispy chilli crunch. Serve it bubbling hot with a mountain of corn chips and get stuck in.
Ingredients
- 250g cream cheese, softened and cut into cubes
- 1 cup evaporated milk
- 1 tablespoon cornflour
- 1 teaspoon Man Grind Flakes
- 2 cups grated tasty cheese
- ½ cup grated mozzarella
- 2–3 tablespoons Crispy Business
- 2 tablespoons sliced spring onion
- 1 large bag Tostitos corn chips, to serve
Directions
- Add the cream cheese and ¾ cup of the evaporated milk to a medium saucepan over low heat.
- Cook gently, whisking regularly, until the cream cheese has completely melted and the mixture is smooth. Keep the heat low so the milk doesn’t catch or split.
- Mix the cornflour with the remaining ¼ cup of evaporated milk until smooth.
- Pour the cornflour mixture into the saucepan, add the Man Grind and whisk for 1–2 minutes, until the mixture has thickened slightly.
- Add the tasty cheese and mozzarella a handful at a time, whisking until each addition has completely melted before adding the next.
- Continue cooking over low heat until the queso is silky, glossy and thick enough to cling to a corn chip. Add another splash of evaporated milk if it gets too thick.
- Pour the queso into a warm serving bowl or small cast-iron pan.
- Spoon the chilli crunch generously over the top, making sure you get plenty of those crispy bits and chilli oil.
- Finish with sliced spring onion and serve immediately with loads of corn chips for scooping.
