Sometimes you get something in your head that you want, and today I wanted a nice home made cheese dip, you know the white cheese kind that you buy in a Mexican Restaurant. I had told my husband we would have quesadillas for lunch, and he made the chicken. I stopped by the store and picked up the white queso package that you melt to get cheese dip. I’ve never paid much attention, but I’ve seen it before, and I purchased it without a lot of thought.
No, I did not. I picked up a different white queso package (queso fresca) that is designed to not melt. It’s used in filling for stuffed peppers. Apparently I needed queso blanca. I got home, realized that I didn’t have as many tortillas as I thought, and ran back to the store, only ten minutes away. My husband said he would keep the cheese moving along in the melting process. I had already chopped it into smaller bits, and it just needed monitoring. Neither of us had ever heard of this horrible invention, cheese that does not melt.
By the time I came back, he had Googled “How to melt queso fresca.” The answer was that you do not. When they say it doesn’t melt, no amount of coaxing will get it to melt. We added different cheeses, milk, butter, taco sauce–ended up with a thin lumpy cheese dip that wasn’t very festive at all.
I won’t even talk about the fact that I caused a glass bowl to crack because I wanted to use it as a double boiler. Bobby Flay did it on Saturday, why couldn’t I?
I like to cook, and I like to experiment and try new things, and I’m not afraid to admit when I get it wrong. If you want to get a big laugh, check out my attempt at peanut butter balls here at Peanut Butter Hands of Death.
I will have to work in this whole non-melting cheese event into a book someday.
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