Name: Swirly Yogurt Queso with Cilantro Cream
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 to 8 servings (about 2 cups)
Ingredients: 2 tablespoons unsalted butter; 1/2 red bell pepper, finely chopped; 1/2 small red onion, finely chopped; 1/2 jalapeño, seeded and finely chopped (optional); Kosher salt; 1/4 cup (32 grams) all-purpose flour; 1 cup (240 grams) whole milk; 6 ounces shredded yellow Cheddar; 1 cup (225 grams) whole milk Greek yogurt, divided; 1/4 teaspoon cayenne pepper, or to taste; 1/4 teaspoon crushed red pepper flakes, or to taste; Freshly ground black pepper; 1/4 bunch cilantro, finely chopped, plus leaves for garnish; Tortilla chips, for serving

Directions

In a medium saucepan, melt the butter over medium heat. Add the bell pepper, onion, jalapeño (if using) and a pinch of salt and cook, stirring occasionally, until soft, 7 to 10 minutes. Stir in the flour and continue cooking for 1 more minute. Add the milk and cook, stirring occasionally, until the mixture is thick and coats the back of a spoon, 3 to 5 minutes. Add the cheese, stirring until melted, and then add 2/3 cup of the yogurt and the cayenne, red pepper flakes, a few turns of pepper and 1/4 teaspoon salt. Taste and adjust seasonings as desired.
To make the cilantro cream, mix the cilantro with the remaining 1/3 cup yogurt and a pinch of salt and a few turns of pepper.
Serve the queso warm with the cilantro cream dolloped in the center and swirl around to make a pretty pattern. Top with a sprinkle of cayenne, a turn of black pepper and cilantro leaves.

Swirly Yogurt Queso with Cilantro Cream

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