Lime-Cumin Queso Crema

DAY PRIOR TO SERVICE:

1. Remove sticker, if needed, and rinse limes under cool, running water.
2. Zest limes using microplane.

To quicky juice several limes, use 12' tongs as a press. Cut limes in half and place a halved lime between the handles near the hinge. Squeeze over a container to capture the juice. Strain out seeds, if needed.

3. Add lime zest to juice and hold in the cooler, wrapped, labeled, and dated until needed.

Hold at 41°F or below.

DAY OF SERVICE:

1. To heat the queso, place unopened bags in a steamer, tilt skillet or in a steam jacketed kettle.
2. TILT SKILLET OR STEAM JACKETED KETTLE: Place the unopened pouch in boiling water for 15–20 minutes.
3. STEAMER: Steam the unopened pouch for 10–15 minutes.
4. Pour the hot queso into a hotel pan and whisk in the cumin, lime juice, and zest until smooth..

Cook to 135°F or higher.

5. Hot hold, covered, for service.

Hold at 135°F or above.

6. Serving is 1-ounce (2 tablespoons).

The Lime-Cumin Queso Crema is best when mixed in a couple batches throughout service. Keep unopened cheese bags, heated and properly hot held. Open and mix in the cumin, lime juice, and lime zest as needed. Only mix as much as you need for 90 minutes of service. When held too long the bright citrus flavor fades, the color from the zest dulls, and the cheese sauce can become grainy.

If the Lime Queso Crema thickens while holding or is too dense for drizzling, whisk in some hot water.