Simple Way to Pan De Queso Brasileño Congelado

Chef John's Queso Dip

Hoy viajamos hasta brasil para descubrir como se hace el pao de queijo típico brasileño.

Recipe Summary Chef John's Queso Dip

I used to make something very similar to this queso dip at the Mexican restaurant I worked at in college, where we called it 'chili con queso.' At first I thought it could be thicker, but later I realized the saucy texture was the key to its addictive irresistibility. Instead of too much cheese piled up on your chip, we just get a beautiful, silky coating, and as soon as you finish one, you can't wait to dip another, and another, and another, until there are no chips left.

Ingredients | Pan De Queso Brasileño Congelado

½ pound sharp white Cheddar cheese

1 tablespoon cornstarch

1 tablespoon butter

2 garlic cloves, minced

1 bunch scallions, thinly sliced, dark green parts set aside

1 teaspoon kosher salt, plus more to taste

¼ teaspoon ground dried chipotle pepper

½ teaspoon ground cumin

1 (4 ounce) can fire-roasted diced green chiles

½ cup seeded and diced Roma tomatoes

1 (12 ounce) can evaporated milk