We actually loved the taste of the dip also it was super easy to create. The feel might have been just a little smoother, but which may be because of the cheese we used. Overall, a very scrumptious dip that we'll certainly make again.
Chose to make this a week ago for any dip at lunch for co workers, however i attempted this since i am creating a new recipe that's in my cook book and it might be nice to make use of this like a dip. I am unsure why a lot of people had difficulty. A few notes, however. First poster stated monterey jack does not melt good. I personally use it constantly also it melts great, however for i did use Asadero for that flavor. I made use of heavy cream that we think labored better, but half and half ought to be fine, I personally use it frequently. I truly enjoyed the onions, although I made use of a shallot (very little difference there) and did not use just as much (just shy of two tablespoons), but might have not a problem while using full amount, cilantro, however i added it in the finish therefore it did not have an odd taste. Now, a couple of important notes. If you're not using heavy cream or half and half and taking advantage of light cream or milk. it might and most likely will separate. One solution, simply sprinkle just a little flour, only a teaspoon using the cheese also it will not happen. Also, heat to medium. To Not a boil, only a simmer. A boil a light boil makes it separate. Make certain to heat the cream first and employ a dual boiler to manage heat. In a roundabout way on and never the mirowave. Warm the cream and stir within the onion, chilies, serrano, cumin (only oneOr2 teaspoon) was everything was required for me, and salt I did not find was necessary. Warm to medium heat and prepare 3-4 minutes. Gradually stir within the cheese until all is melted. Finally include the cilantro in the finish. Serve. Creamy. but yes, this can be a NOT smooth cheese like velveeta, as you have seen through the eco-friendly chilies, however it has great creamy flavor and texture. I actually do agree that there's an excessive amount of cumin and i'm an admirer. And That I just cut lower around the onion for a lot of cheese flavor, but honestly, it's a quite simple easy good recipe. You could omit the cilantro or simply use like a garnish if you're somebody that does not like cilantro. For me personally it added a pleasant flavor. Excellent recipe. I'll be sure to incorporate in my recipe in my chicken dish
To prevent texture problems try adding about two to three tbl spoons of flour towards the milk or cream, stir, then microwave, then stir more until flour incorporates without any protuberances. Add try spices to milk mixture, stir, add shredded or small cubed cheese. May use microwave for just a few minutes at 50% power, just avoid boiling. Stir, add chopped serrano and chiles, repeat heat and stir until preferred texture is achieved. Can sub corn starch for flour. Increase the cheese or milk before you get what your searching for, experiment. I add a tiny bit of garlic clove powder, and usually omit the cumin should i be attempting to replicate the Mexican restaurant white-colored cheese dip.
Reason: A starch is required to coat body fat molecules within the mixture. Body fat molecules are sticky and can re-match other fats to create clumps, coating body fat molecules with a tiny bit of starch prevents clumping.
Also note: Don't try and employ the Mexican cheeses known as Queso Blanco, Queso Fresco, or Panella. They're crumbling cheeses not melting cheeses.