Queso, which is the popular Tex-Mex dip for those living under a rock, is commonly made with Velveeta and canned Ro-tel tomatoes and chiles. At Miriam Cocina Latina in the Dallas Arts District, however, chef Miriam Jimenez has given the classic appetizer a modern twist with a colorful update. Pick up one of the restaurant’s cocktail kits: perhaps Carilto’s Way with Jimador Silver tequila and guava puree; La Mezcalita with Casamigos mezcal, passion fruit, guava, and tamarind puree; or the Spicy Pepino with Tito’s vodka and cucumber. Then mix up a fresh batch of queso verde at home.
Miriam Cocina Latina Queso Verde
1 pound white American cheese, cut into cubes
3 ounces Asiago cheese
2 cups whole milk, divided
1 cup of fresh spinach
1 roasted poblano pepper, with stem, peel, and seeds removed
Roasted corn, for garnish
In a medium saucepan, heat 1½ cups of whole milk over medium-low heat. Add the American cheese, little by little, stirring frequently until the cheese is melted and the mixture is creamy. Add the Asiago cheese and continue to stir until incorporated. Set aside.
In a blender or food processor, combine the fresh spinach, roasted poblano pepper, and remaining ½ cup milk. Process until smooth. Add mixture to melted cheese and stir until fully incorporated. Garnish with roasted corn and serve hot with corn chips.