5 mg/ ramekinWeekend project

Skillet Queso, Eight Little Pots

Name: Skillet Queso, Eight Little Pots
Yield: 8 servings
Ingredients: 2 Tbsp unsalted butter (plain, for the aromatics); 3 Tbsp browned infused butter, total 40 mg THC for the batch — brown about 4 Tbsp infused butter to yield 3 Tbsp; ½ medium yellow or white onion, minced; 2 cloves garlic, minced; 1 jalapeño, minced (seeds out for milder); ¾ tsp kosher salt; 1½ cups whole milk, divided; 8 oz cream cheese, cubed; 6 oz mild cheddar, shredded from a block; 6 oz Monterey Jack, shredded from a block; 2 Tbsp smooth red salsa, plus more to taste

Baked Elf Chef
House Kitchen

Adapted from Easy Queso Dip Recipe (Isabel Eats) — rewritten with the infusion and dose worked in.

baked by 0 elves

Ingredients · 8 ramekins · 40 mg total

2 Tbsp unsalted butter (plain, for the aromatics)3 Tbsp browned infused butter, total 40 mg THC for the batch — brown about 4 Tbsp infused butter to yield 3 Tbsp½ medium yellow or white onion, minced2 cloves garlic, minced1 jalapeño, minced (seeds out for milder)¾ tsp kosher salt1½ cups whole milk, divided8 oz cream cheese, cubed6 oz mild cheddar, shredded from a block6 oz Monterey Jack, shredded from a block2 Tbsp smooth red salsa, plus more to taste

Tweak This Recipe

Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.

ILLUSTRATION

Steps

First, make the browned infused butter: melt your measured infused butter in a small light-coloured pan over medium-low, swirling, until the foam subsides and the milk solids go nut-brown. Scrape every bit, solids included, into a small bowl and set aside off the heat. Know the total milligrams that went into the pan — that number is the whole batch's dose.
Melt the 2 Tbsp plain butter in a wide skillet over medium heat. Add onion, garlic, jalapeño and salt; cook about 5 minutes until soft and fragrant.
Pour in ¾ cup of the milk and add the cream cheese. Stir steadily for about 5 minutes until the cream cheese has melted into a mostly smooth base.
Drop the heat to low. Add the cheddar and Jack a handful at a time, letting each addition melt fully before the next goes in. Low and slow here keeps the sauce silky.
Stir in the remaining ¾ cup milk until the sauce is loose and even.
Pull the pan off the burner completely. Wait a minute, then stir in the salsa and the browned infused butter, scraping the bowl. Stir for a full 30 seconds — even distribution is the dose, so keep going until there is no separate butter sheen anywhere on the surface.
Set 8 ramekins on a scale. Weigh the full pan of queso, divide by 8, and portion that exact weight into each ramekin. Level them by eye against each other; top up any light one before anyone gets a lid.
Lid each ramekin. To reheat, microwave in 30-second bursts with a stir between, or warm in a low oven — keep it below 175 °C / 350 °F and stir in a splash of milk if it has tightened.
Label every ramekin: "Infused Queso — 5 mg THC per ramekin, 40 mg per batch of 8. 21+ only." Add the date. One ramekin, then wait.