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.
