In Texas, queso is a way of life; and nothing beats real, homemade queso. After trying this recipe, you’ll never look at Velveeta the same. Andrew & Everett as well as Boar’s Head both have good, white American cheese.
DIPPING QUESO (Gluten-free)
- 1/2 pound white American cheese (grated)
- 1/2 cup whole milk
- 1/4 teaspoon cumin powder
- 1/2 shallot, finely chopped
- 1/4 cup cilantro, chopped
- 1/2 teaspoon salt
- For extra heat, add 1 finely chopped jalepeño with seeds and ribs removed.
In a double boiler, warm milk over medium heat. You can make your own double boiler by placing a thick, heat proof bowl over a pot of simmering water.
Once the milk is warm, mix in cheese a handful at a time, whisking thoroughly until smooth. If you add it in all at once, it will be difficult to get it smooth and the cheese can end up clumping together. Then whisk continuously.
When all the cheese has melted, add in your shallot, cilantro, salt, and cumin powder, plus optional pepper. Then the cheese will harden as it cools so serve warm. If you need to microwave it to re-melt, do it in 30 second increments, stirring often.
Recipe from: The Dizzy Cook: Managing Migraine with More Than 90 Comforting Recipes and Lifestyle Tips (available everywhere books are sold.)
Living with migraine and being on an elimination diet can feel very isolating at times. I used to turn down dinner with friends often because I couldn’t control what I was going to eat and only had a select few restaurants I really trusted. That’s when I started having more people over to my house. I could control the food, lighting, and scents. While it seems like a lot of work, you don’t always have to have a full menu. Simple snacks like these can be a crowd pleaser without a ton of work.Alicia Wolf, author of The Dizzy Cook
Follow Alicia’s blog and find more delicious recipes on her website.