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5 mg/ ramekinEasy

Eight-Ramekin Queso

Baked Elf Chef
House Kitchen
Adapted from Queso Recipe (Eat the Love — Irvin Lin) — rewritten with the infusion and dose worked in.
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Your dose · per ramekin

Written at 5 mg per ramekin. Pick yours and the ingredients, steps and label below follow — floored to 0.1 mg, never rounded up.

Ingredients · 8 ramekins · 40 mg total

4 tbsp (56 g) infused butter containing 40 mg THC total, for browning1 tbsp plain butter2 green onions, sliced, white and green parts kept separate2 garlic cloves, minced½ small yellow onion, chopped (about ½ cup)1 Roma tomato, chopped, divided12 oz (355 ml) evaporated milk1 tbsp cornstarch2 tsp yellow mustard½ tsp cayenne½ tsp ground cumin½ tsp paprika4 oz (115 g) medium cheddar, grated from a block4 oz (115 g) Colby Jack, grated from a block1 jalapeño, chopped, divided (optional)¼ cup cilantro, stems and leaves separated (optional)Salt, to taste8 lidded ramekins, 4 oz / 120 ml or larger
Tweak This Recipe
Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.
Illustration of Eight-Ramekin QuesoILLUSTRATION

Steps

  1. Set out eight ramekins with their lids and put a kitchen scale on the counter before you start — the portioning is the recipe.
  2. Melt the plain butter in a medium saucepan over medium heat. Add the white parts of the green onions, the yellow onion and the garlic, and cook about 3 minutes, until soft and translucent. Keep them pale; no browning.
  3. Add about half the chopped tomato and cook 30 seconds, just until it slumps.
  4. Whisk the cornstarch into the evaporated milk, pour it in, then add the mustard, cayenne, cumin and paprika. Stir until the sauce bubbles and thickens.
  5. Turn the heat to low. Add the grated cheeses a handful at a time, letting each one disappear before the next goes in. Stir in half the jalapeño and the cilantro stems. Taste on an actual chip, then salt. Pull the pan off the burner.
  6. Meanwhile, brown the infused butter: in a small light-coloured pan over medium-low heat, swirl it until the milk solids turn golden and it smells nutty, 3–4 minutes. Keep it gentle and well under 175 °C / 350 °F, and take it off the heat the moment it turns. Scrape in every brown fleck — that's part of the dose.
  7. Pour the browned infused butter into the off-heat queso and stir for a full 30 seconds, edge to centre, so it is evenly through the whole batch. Start low, go slow: one ramekin is one serving.
  8. Weigh the empty ramekin, then divide the queso by weight into the eight ramekins — total batch weight ÷ 8, roughly 80 g each. Scrape the pan and even out any ramekin that's light. Top with the remaining tomato, jalapeño, cilantro leaves and the green onion tops.
  9. To reheat, microwave one ramekin in 30-second bursts, stirring between, or warm in a low oven under 175 °C / 350 °F.
  10. Label each lid: Eight-Ramekin Queso · 40 mg THC total · 5 mg per ramekin · 8 ramekins · made [date] · 21+ only.