Fiery Corn Churros with Smoky Tomato Queso Dip
Satisfy your cravings with these irresistible Fiery Corn Churros served alongside a rich and creamy Smoky Tomato Queso Dip. Featuring dried cascabel chiles and vibrant tomatoes, this dish packs a delightful punch. The churros are made with a unique blend of cornmeal and flour for a crispy texture on the outside and a tender bite on the inside, while the roasted salsa combines freshness with a smoky undertone that complements the melted cheeses beautifully. Perfect as an appetizer or a fun party treat, this dish will surely be a crowd-pleaser!
N/A
Servings
500
Calories
17
Ingredients
Ingredients
Dried cascabel chiles
6 (stemmed and seeds removed)
Large tomatoes
4 (cored)
Fresno chiles
2 (stemmed)
White onion
3/4 (peeled and cut into wedges)
Garlic cloves
2 (peeled)
Fresh lime juice
2 tablespoons
Kosher salt
to taste
Unsalted butter
3 tablespoons
All-purpose flour
2 tablespoons
Milk
1 1/2 cups ((or more, as needed))
Monterey jack cheese
1/2 lb (grated)
Cheddar cheese
1/2 lb (grated (young medium or sharp))
Chili powder
1 tablespoon
Ground cumin
1/2 teaspoon
Cornmeal
1/2 cup
Eggs
3
Vegetable oil
about 12 cups ((for frying))
Instructions
1
1. Special Equipment: Prepare a pastry bag fitted with a large closed star tip (size 845) and get a deep-frying thermometer ready.
2
2. Preheat your oven to 350°F (175°C). Toast the cascabel chiles in the oven until fragrant and lightly browned, about 5 minutes. Once done, remove and let them cool.
3
3. Increase the oven temperature to 450°F (232°C). Roast the tomatoes, fresno chiles, and onion on a rimmed baking sheet until their skins become browned and start separating from the flesh (30-35 minutes).
4
4. Transfer the roasted vegetables to a blender, adding garlic, lime juice, and 2 teaspoons of salt. Blend until smooth. Then add the cooled cascabel chiles and pulse until coarsely chopped. Allow the salsa to rest at room temperature until ready to serve.
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5. In a medium saucepan, melt the butter over medium heat. Stir in flour and continue cooking until incorporated (about 1 minute). Gradually whisk in milk and bring to a boil, stirring continuously until thickened (approximately 4 minutes). Reduce heat to low, gradually adding both cheeses while stirring until melted and smooth. If the mixture is too thick, stir in more milk until desired consistency is reached.
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6. For the churro dough, bring 2/3 cup of milk, 6 tablespoons of butter, cumin, 1 ¼ teaspoons of salt, and ½ cup of water to a simmer in a medium saucepan over medium-high heat.
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7. Once simmering, add the flour and cornmeal all at once, mixing vigorously with a wooden spoon until the dough comes together (approximately 30 seconds). Let the dough rest in the pan for 10 minutes to let the cornmeal hydrate.
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8. Transfer the rested dough to a stand mixer fitted with a paddle attachment, or use a large mixing bowl. On medium-low speed, gradually add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough may appear broken initially but continue mixing until smooth, glossy, and somewhat stretchy.
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9. In a deep pot, pour enough vegetable oil to come halfway up the sides, and heat over medium-high until it reaches 350°F (175°C).
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10. With the pastry bag in hand, hold it at an angle about 3 inches above the hot oil. Squeeze out 6-inch lengths of dough into the oil, using a paring knife to cut the dough off the tip. Fry until golden brown on all sides, about 2 to 3 minutes per side. Transfer cooked churros to a paper towel-lined baking sheet and repeat with the remaining dough.
11
11. Once fried, sprinkle the churros with the reserved chili-salt mixture, drizzle the roasted salsa over the warm queso dip, and serve immediately.
Nutrition Information
33
Fat
33
Carbs
17
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Fiery Corn Churros?
Fiery Corn Churros are a savory twist on the classic treat, made with a blend of cornmeal and flour for a crispy exterior and tender interior, served with a smoky cheese dip.
What is in the Smoky Tomato Queso Dip?
The dip is made from a base of melted Monterey Jack and Cheddar cheeses combined with a roasted salsa of tomatoes, Fresno chiles, onion, garlic, and lime juice.
How many calories are in a serving of these churros?
Each serving contains approximately 500 calories.
What type of chiles are used for the salsa?
The recipe uses dried cascabel chiles for smokiness and fresh Fresno chiles for heat.
How should I prepare the cascabel chiles?
Stem the chiles and remove the seeds, then toast them in a 350 degree Fahrenheit oven for about 5 minutes until fragrant.
At what temperature should I roast the vegetables for the salsa?
Roast the tomatoes, Fresno chiles, and onion at 450 degrees Fahrenheit.
How long do the vegetables need to roast?
They should roast for 30-35 minutes until the skins are browned and starting to separate.
What cheeses are best for the queso dip?
The recipe calls for a combination of grated Monterey Jack and Cheddar cheese.
How do I make the cheese sauce base?
Melt butter, stir in flour to make a roux, then gradually whisk in milk and bring to a boil until thickened.
What should I do if the queso dip is too thick?
You can stir in additional milk until you reach your desired consistency.
What liquids are used to make the churro dough?
The dough is made by simmering milk and water together with butter and seasonings.
Why must the churro dough rest for 10 minutes?
Resting the dough allows the cornmeal to properly hydrate before the eggs are added.
How many eggs are needed for the dough?
The recipe requires 3 eggs, added one at a time.
What is the correct consistency for the churro dough?
The dough should be smooth, glossy, and somewhat stretchy after the eggs are fully incorporated.
What equipment is needed to shape the churros?
You will need a pastry bag fitted with a large closed star tip, specifically size 845.
What is the ideal temperature for frying the churros?
The vegetable oil should be heated to 350 degrees Fahrenheit.
How long do the churros take to fry?
Fry them for 2 to 3 minutes per side until they are golden brown.
How long should each churro be?
The recipe recommends squeezing out 6-inch lengths of dough into the hot oil.
What kind of oil should I use for deep frying?
About 12 cups of vegetable oil is recommended for frying.
What seasonings are in the churro dough?
The dough is seasoned with ground cumin and kosher salt.
How do I incorporate the cascabel chiles into the salsa?
After blending the roasted vegetables until smooth, add the toasted cascabel chiles and pulse until they are coarsely chopped.
What is the protein content of this recipe?
There are 17 grams of protein per serving.
How much fat is in this dish?
This recipe contains 33 grams of fat.
Is there any sugar in these savory churros?
The recipe does not list any added sugar.
Can I serve this as a party appetizer?
Yes, it is described as a perfect appetizer or fun party treat that is sure to be a crowd-pleaser.
How do I finish the churros after frying?
Sprinkle them with a chili-salt mixture and serve them immediately with the roasted salsa drizzled over the queso.
How much cornmeal is used in the dough?
The recipe uses 1/2 cup of cornmeal.
What should I use to cut the dough into the oil?
Use a paring knife to cut the dough off the tip of the pastry bag.
What should I do with the churros immediately after frying?
Transfer them to a paper towel-lined baking sheet to drain any excess oil.
What color should the toasted cascabel chiles be?
They should be lightly browned and fragrant after toasting.