Grain-Free Gouda Queso with Fresh Pico de Gallo (Edit recipe)

This Grain-Free Gouda Queso with Fresh Pico de Gallo is the ultimate crowd pleaser to add to your game day spread. It’s rich, creamy, delicious, seasoned to perfection and packed with an incredible amount of flavour. Top it with a fresh pico de gallo and serve with your favourite grain-free or regular tortilla chips, or even some fresh veggies.

15 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	424
Fat:	32 g
Carbohydrates:	14 g
Protein:	25 g
Cholesterol:	110 g
Sodium:	718 mg
Fiber:	2 g
Sugars:	9 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 6

Ingredients

500 gram Gouda cheese, (Beemster Classic, Aged 18 months)
2 Roma Tomato, diced, divided in half
1 White Onion, medium, divided in half
1 Jalapeño, seeded and finely chopped, divided in half
1/4 cup Cilantro, finely chopped, divided in half
1 Lime, juiced
Salt and Pepper, to taste
3 Green Onion (Scallion), thinly sliced, green and white parts divided
3 cloves Garlic, finely chopped
1 Tbsp Extra Virgin Olive Oil
2 Tbsp Unsalted Butter
1.5 Tbsp Cassava Flour
1.5 cup Whole Milk
1/2 tsp Chili Powder
1/2 tsp Onion Powder
1/2 tsp Ground Cumin
1/2 tsp ground Coriander

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Slice off the outer, firm rind from the cheese and, using the coarse side of a box grater, grate the Beemster Classic Gouda. Set aside.
In a bowl, combine half of the tomatoes, half of the onion, half of the jalapeño, half of the cilantro, and lime juice. Stir to combine and season with salt and pepper to taste. Set aside.
Preheat a 3qt sauce pan over medium heat. Add the olive oil and heat until shimmering. Add the remaining onion, remaining jalapeño, and white parts of the green onion. Season with a pinch of salt and cook, stirring, until the onions are soft and translucent but do not have any colour on them, around 6 minutes. Add the garlic and cook, stirring, until fragrant, 60 seconds. Add the butter and heat until melted. Add the cassava flour and cook, stirring, until it becomes slightly golden in colour, around 4 minutes.
While continuously stirring, slowly pour in the milk. Add the chili powder, onion powder, cumin and coriander. Bring the liquid to a gentle simmer and cook, stirring, until the milk has slightly thickened, around 4 minutes. Add the grated Beemster Classic Gouda one handful at a time, stirring until melted, until it is all incorporated. Add the remaining tomato, cilantro and green parts of the green onion and stir to combine. Taste the queso for seasoning and adjust with salt and pepper as desired.
Transfer the queso into a large ramekin or dipping bowl and serve with grain-free or gluten-free tortilla chips of choice. Serve immediately.