Mile High Green Chile Queso
Ingredients & directions
Mile High Green Chile Queso
Ingredients
Set up Grate both cheeses from blocks. Use Pueblo green chiles if available. Drain roasted chiles well and start with 1 cup of evaporated milk.
Directions
-
Coat the cheese
Toss both grated cheeses with cornstarch so there are no loose patches of starch. Heat a separate small skillet with the neutral oil and brown the corn, then set the corn aside.
-
Melt over low heat
Put the cheese mixture and 1 cup of evaporated milk in a small saucepan. Whisk over low heat until smooth and thickened, about 5 minutes. Add more evaporated milk a tablespoon at a time if you need a looser dip.
-
Fold in chile and corn
Take the pan off the heat and stir in the drained roasted chiles and charred corn. Taste before seasoning. Top with scallions and offer lime wedges alongside.
-
Portion the bowl
Ladle plain queso into small bowls. If using cannabis oil, measure it and stir it through only the intended bowl. Mark the bowl before putting it out with the chips.
Storage Refrigerate queso within two hours. Store any infused bowl labeled and separate. Warm gently and whisk in a splash of evaporated milk if needed.
Kitchen notes
Keep the queso smooth
What keeps queso from splitting?
Cornstarch thickens the sauce and evaporated milk helps keep the fat dispersed. Use low heat, grate from a block, and stop cooking once the cheese is smooth.
Can I use a mild chile?
Yes. Roast a mild Anaheim or use well-drained canned mild green chiles. Squeeze lime over individual bowls after plating.
Use the product label
Estimate THC in a portion
Measure the cannabis oil stirred into one bowl. Use the same unit for the label amount and the amount used.
The result estimates the THC added to that portion from the product label. Keep infused portions labeled and secured.