Indian Queso with Jalapeño Chutney

15 min

You may not think Indian flavors and queso go together, but this dip from The Homesick Texan‘s new cookbook proves it’s a brilliant idea. Processed cheese really does melt perfectly, and combines seamlessly with the spices here: cumin (which regularly shows up in both Indian and Mexican cuisine), paprika, and cayenne. The spicy chutney is heavy on garlic, cilantro, and jalapeño, with a hint of ginger and unsweetened flaked coconut, plus lime juice for brightness.

15 min


number of servings
  • 2 jalapeños, seeded and chopped Added to
  • 2 clove garlic Added to
  • 12 cup Fresh cilantro Added to
  • 2 tbl olive oil Added to
  • 2 tbl Fresh Lime Juice Added to
  • 1 tbl unsweetened flaked coconut Added to
  • 12 tsp ground cumin Added to
  • 14 tsp Kosher salt Added to
  • pinch of ground ginger Added to
  • 1 lb brick processed cheese, cubed Added to
  • 12 cup whole milk Added to
  • 12 tsp paprika Added to
  • 14 tsp cayenne pepper Added to
  • cilantro leaves, for garnish Added to
  • tortilla chips, for serving Added to


1. Step

Place the jalapeños, garlic, cilantro, olive oil, lime juice, coconut, cumin, salt, and ginger in a food processor or blender. Puree until smooth. Taste and adjust the seasonings, if you like.

2. Step

In a medium saucepan, combine the cheese, milk, cumin, paprika, and cayenne. Cook over low heat, stirring, until the cheese has melted. Taste and adjust the seasonings, if you like.

3. Step

Transfer the queso to a serving bowl, a small slow cooker, or a chafing dish over a flame. Top with the chutney and garnish with cilantro leaves. Serve warm with tortilla chips.

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