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I made con queso it's way too hot how do I make it not so hot to eat? Answered

its made with jalapenos onions chilies and tomatoes  and velveta cheese the jalapenos made it way to hot this time how or what should I use to cool it down already added more cheese didn't help 

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kelseymh

2 years ago

As Rick Harris said, natural (unflavored) yogurt will work. You can also blend in sour cream or creme fraiche.

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rickharris

2 years ago

Add natural yogurt to make it milder.

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Jack A Lopez

2 years ago

The dilution ratio might be large. I mean, I imagine there exists some amount of more cheese, that can dilute the hotness. It's just that might be an impractically large amount of cheese for one batch.

So, if you truly don't want your too-hot cheese mix to go to waste, maybe you could freeze it. Then use it up slowly over the next few days, months, or years, or whatever, by diluting it with new cheese, on those occasions when you want a batch of not-too-hot queso-con-chile.

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icengJack A Lopez

Answer 2 years ago

+1

AFAIK milk is the main consumable for a capsaicin overload.