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Appetizer
From Chef Darnell Reed of Luella’s Southern Kitchen comes a soulful twist on a crowd favorite: Salsa con Queso.
Rooted in Southern comfort and bursting with bold flavor, this velvety dip blends three different rich, melted cheeses with a fiery spicy salsa for an elevated take on a classic. Chef Darnell infuses this classic with the warmth and hospitality of his heritage, creating a queso that’s perfect for sharing—whether you’re dipping crispy tortilla chips, drizzling over fries, or just grabbing a spoon. It's Southern charm in every bite.
Pro Tip: Drizzle over Luella's Southern Popcorn Cheddar Popcorn for the ultimate party appetizer or movie-night snack!
Author:Chef Darnell Reed
2 oz unsalted butter, melted
2 oz all-purpose flour
2 tsp dry mustard powder
½ tsp paprika
1 bay leaf
1 quart heavy cream
43 oz whole milk
4 oz mascarpone cheese
6 oz sharp cheddar cheese, shredded
1 lb American cheese, cubed or shredded
16 oz hot salsa (Chef Darnell uses Frontera Grill chipotle salsa)
Salt and freshly ground black pepper, to taste
Cheddar Popcorn, for serving
Melt the butter and whisk in the flour and set aside. Bring the cream to a boil, add dry mustard, paprika, bay leaves and milk and reduce by half. Add the milk and return to a boil. Add the roux (butter and flour mixture) then reduce to a simmer whisking to remove any lumps. Return to a simmer. Remove the sauce from the heat and season to taste with salt and pepper. Add cheeses and whisk to melt cheese. Lastly, whisk in the salsa and pepper to taste. Drizzle over tortilla chips, French fries, and Luella’s Southern Popcorn!
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