Servings: 4

1 ½ cups kimchi, chopped (add kimchi juice for more flavor) 1 ½ cups kimchi, chopped (add kimchi juice for more flavor)
1 ½ teaspoons Korean red pepper powder (original recipe was for 2 TBS or 3 TBS if you like it spicy) 1 ½ teaspoons Korean red pepper powder (original recipe was for 2 TBS or 3 TBS if you like it spicy)
5 cups shredded cheddar cheese (used 3 cups of medium cheddar, 2 cups of pepper jack) 5 cups shredded cheddar cheese (used 3 cups of medium cheddar, 2 cups of pepper jack)
1 cup sour cream 1 cup sour cream
1 green onion, chopped 1 green onion, chopped
Serve with tortilla chips or as a Quesadilla Serve with tortilla chips or as a Quesadilla

Chop kimchi and place in bowl, set aside.
In a medium saucepan, melt cheddar cheese part way (until it’s mostly soft but still clumpy).
Add the sour cream. Melt and stir until the mixture is smooth.
Add the red pepper powder and stir until evenly integrated.
Add kimchi and simmer until evenly mixed and smooth. The liquid from the kimchi may give the
appearance that the queso is chunky, continue heating and stirring 5 to 10 minutes and it will smooth out.
Serve garnished with chopped green onion.
Goes great with chips, raw vegetables, or straight into the mouth via spoon.

Add more Kimchi or Kimchi juice for that zing flavor  Add more Kimchi or Kimchi juice for that zing flavor
8/30/24  8/30/24
added 1 tsp vinegar and 1/4 tsp of garlic powder to charge up the flavor.  added 1 tsp vinegar and ¼ tsp of garlic powder to charge up the flavor.
**Using only cheddar makes it very oily - also clumps like cottage cheese if not kept hot  **Using only cheddar makes it very oily - also clumps like cottage cheese if not kept hot