SEATTLE — If you like the cheesy-goodness of store-bought queso, wait till you see how easy it is to make at home! Seattle Chef Tom Douglas has a recipe that's sure to please. He joined us from the Hot Stove Society kitchen.
Hometown Queso
By Chef Tom Douglas
- 1 tsp sodium citrate
- 8 oz smoked cheddar
- 8 oz Beecher's cheddar
- 8 oz provolone
- 1 tbsp cornstarch
Add-in Ideas: salsa, diced green chilies, pickled jalapenos
Instructions:
- Mix grated cheeses with cornstarch until coated.
- Add a can of evaporated milk to a saucepan and heat to a simmer. Reduce heat to low and add cheese and cornstarch mixture while whisking. Whisk in sodium citrate, cracked black pepper, and smoked paprika. Continue to whisk until smooth, keeping it warm but DO NOT BOIL.
- Serve with dippers of your choice. We like plantain chips, apples and tortilla chips!
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