Recipes

Hot Honey Ultimate Queso, Cook DuPage Beekeepers Association

For Hot Honey Ultimate Queso:

¾ c cooked shrimp, diced into ½ in pieces

¾ c cooked chorizo, crumbled into ½ in pieces

6 T coarsely shredded jack cheese

6 T local hot honey

cilantro leaves, as needed

12 c blue corn tortilla chips

3 ¾ c Queso Base

For Queso Base:

1 t sodium citrate

1 c whole milk

1 ⅛ c coarsely shredded jack cheese

1 ⅛ c coarsely shredded sharp white cheddar cheese

2 T Roma tomato, seeded and diced into ¼ in inch pieces

¼ c roasted poblano pepper, peeled, seeded and diced into ¼ in pieces

2 T fresh cilantro, chopped

For Hot Honey Ultimate Queso: Place a sauté pan on high heat. Add the cooked shrimp and chorizo pieces to the pan and heat through. Evenly distribute mixture between 6–8-oz. oven-proof casserole serving dishes. Ladle hot queso base over shrimp and chorizo. Top with jack cheese shreds. Brown the top of the queso in a salamander or cheese melter. To serve, drizzle queso with hot honey and garnish with cilantro. Place queso on serving dish and surround with blue corn tortilla chips. Serve immediately.

For Queso Base: In heavy-bottomed sauce pan, combine sodium citrate and milk. Bring to a simmer over medium heat, but do not boil. Reduce heat to medium-low and gradually add the jack cheese and sharp white cheddar, whisk constantly. Be sure the cheeses are fully melted before the next addition. When all the cheese is added, the sauce should be smooth and glossy. Add the tomato, poblano pepper, and cilantro. Stir to combine. Hot hold until further use. Makes 6 servings.