Peanut Satay Queso

Who knew that cheese and Malaysian satay sauce could pair so well together? Make this super fragrant and savory queso for nachos, mac n’ cheese, or dipping whatever your heart desires. You can make it ahead and freeze for up to a month, too. Just have some extra evaporated milk to reconstitute it into a smooth sauce when you warm it up again. – Jenn de la Vega @randwiches

Peanut Satay Queso

Makes 1 pint

– 4 ounces cheddar cheese, grated
– 4 ounces Gruyere, grated
– 1 tablespoon cornstarch
– 1 teaspoon Kashmiri pepper or cayenne pepper
– 1 teaspoon smoked paprika
– 1 tablespoon olive oil
– 1 tablespoon plus 2 teaspoons Mama – Lam’s Satay Sauce
– 12-ounce can evaporated milk
– Kosher salt

1. In a mixing bowl, combine both cheeses, cornstarch, Kashmiri pepper, and smoked paprika. Toss to combine and set aside. 
2. Place a saucepan over medium heat. Add the olive oil and Mama Lam’s Satay Sauce, stir to bloom the aromatics for 30 seconds or until fragrant.
3. Carefully pour 3/4 of the can of evaporated milk into the pan, making sure to stir up the oily mixture. 
4. Once you see steam rise off the milk, whisk in a handful of coated cheese. Stir until the cheese is melted. Continue to add handfuls of cheese and whisking until you run out. 
5. Whisk the cheese until completely smooth, adjusting the heat as needed. If it’s too thick, add more evaporated milk, a tablespoon at a time. If it’s too thin, raise the heat a little and continue to whisk until thickened.
6. Transfer the cheese to a warmed bowl for dipping or drizzle warm over chips. If the cheese cools off, rewarm and whisk again with the remaining evaporated milk. Store the cooled cheese in a covered container in the fridge for up to 3 days.