Queso Cheese Dip
- 30 pounds of ez melt Queso
- 1 gallon of pickled jalapenos, chopped
- 1 gallon of whole milk
- 5 quarts of heavy cream
Slice cheese into smaller pieces to make it easier to blend in the Hobart mixer.
In a large pot bring the milk and cream to a boil.
Reduce the heat and add the blended cheese a little at a time whisking so the cheese doesn’t stick or burn to the bottom.
Blend jalapenos in the robo coupe.
Once cheese is completely melted add blended jalapenos whisk thoroughly to ensure jalapenos are throughout Queso.