AuthorMax Mentzer
RatingDifficultyBeginner

It's never too late for party food! The 'Keto Queso' will have everyone coming back for seconds and thirds. My 'Keto Queso' encompasses the rich, decadent, spicy, smooth and creamy textures you miss from your favorite Mexican restaurant. Real queso is made from milk and a roux, or a fat and flour mixture, to help thicken sauces. The 'Keto Queso' uses the same principles by thinning the heavy cream with water and adding xanthan gum as an emulsifier. Without it, this just wouldn't work. The best thing about this is you can refrigerate it for later use and simply reheat it when ready to dip! Enjoy!

Yields9 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients
 8 oz organic heavy cream
 8 oz water
 4 oz full-fat cream cheese
 12 oz block pepper jack cheese, shredded
 ¼ cup chopped hatch chilis
 ¼ cup rotel tomato and green chilis
 ¼ tsp xanthan gum
 Pink Himalayan sea salt to taste
- Toppings
 2 tbsp chorizo
 2 tbsp guacumole
 2 tbsp pico de gallo
 Cilantro as garnish

Directions
1

In a large sauce pot over medium heat, bring your heavy cream, water, hatch chilis, and tomatoes to a light simmer.

2

In the mean time, shred your pepper jack cheese and set aside.

3

Once the liquids have come to a light simmer, begin adding in your shredded cheese slowly, whisking constantly. It's going to look granular here, but that's OK. Just try to melt as much of it as possible.

4

Add your sauce to a blender and add the remaining ingredients. Blend until incorporated and pour into a bowl. Finish it off with the rest of your toppings and enjoy!

Ingredients

Ingredients
 8 oz organic heavy cream
 8 oz water
 4 oz full-fat cream cheese
 12 oz block pepper jack cheese, shredded
 ¼ cup chopped hatch chilis
 ¼ cup rotel tomato and green chilis
 ¼ tsp xanthan gum
 Pink Himalayan sea salt to taste
- Toppings
 2 tbsp chorizo
 2 tbsp guacumole
 2 tbsp pico de gallo
 Cilantro as garnish

Directions

Directions
1

In a large sauce pot over medium heat, bring your heavy cream, water, hatch chilis, and tomatoes to a light simmer.

2

In the mean time, shred your pepper jack cheese and set aside.

3

Once the liquids have come to a light simmer, begin adding in your shredded cheese slowly, whisking constantly. It's going to look granular here, but that's OK. Just try to melt as much of it as possible.

4

Add your sauce to a blender and add the remaining ingredients. Blend until incorporated and pour into a bowl. Finish it off with the rest of your toppings and enjoy!

Keto Queso
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