Queso Sauce Recipes

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QUESO CHEESE SAUCE



Queso Cheese Sauce image

This queso isn't so much a dip as it is a sauce. I use this to top my burritos, empanadas "Recipe #251992" and enchiladas. I also pour this cheese sauce all over my rice and beans, too!! Enjoy!

Provided by KPD123

Categories     Sauces

Time 5m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 6

1 tablespoon unsalted butter
1 tablespoon flour
1 cup milk
1 cup monterey jack cheese, shredded
1/2 teaspoon cumin
salt and pepper

Steps:

  • Melt butter in a small saucepan over medium heat.
  • Whisk in flour and cook for about 1 minute.
  • Whisk in milk gradually until incorporated.
  • Gradually stir in cheese until melted.
  • Season with cumin, salt and pepper to taste.

BOBBY FLAY'S QUESO SAUCE



Bobby Flay's Queso Sauce image

Bobby Flay's Queso Sauce

Provided by The Rachael Ray Staff

Number Of Ingredients 8

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
or more if needed
3/4 pound Chihuahua or Monterey Jack cheese
coarsely grated (about 3 cups)
3 tablespoons freshly grated Parmesan cheese
Kosher salt and freshly grated black pepper

Steps:

  • Melt the butter in a small saucepan over medium heat
  • Whisk in the flour and cook for 1 minute
  • Add the milk, increase heat to high and cook, whisking constantly, until slightly thickened, about 5 minutes
  • Remove from the heat and whisk in the Chihuahua cheese until melted
  • Stir in the Parmesan and season with salt and pepper
  • Thin with additional milk if needed
  • Keep warm

3-INGREDIENT CHEESE SAUCE



3-Ingredient Cheese Sauce image

This velvety-smooth sauce uses real cheddar (not the processed stuff) and comes together in less than 10 minutes. Serve as is with chips, fries, or chili dogs, or transform it into the best queso you've ever had (see below for more on that). Pro tip: Skip the aged cheddar from the fancy cheese counter-the sauce will be even creamier with a block of no-frills cheddar from the dairy aisle of the supermarket.

Provided by Rhoda Boone

Categories     3-Ingredient Recipes     Cheese     Cheddar     Milk/Cream     Sauce     Cheese Week     Condiment     Sauce Secrets

Yield Makes about 2 cups

Number Of Ingredients 7

For cheese sauce:
8 ounces grated yellow sharp cheddar (about 2 packed cups)
1 tablespoon plus 1 teaspoon cornstarch
1 cup evaporated milk
For queso variation:
1 (10-ounce) can Rotel diced tomatoes and green chiles, drained, squeezed dry
Hot sauce, to taste (optional)

Steps:

  • Make cheese sauce:
  • Toss cheese and cornstarch in a medium heatproof bowl. Pour evaporated milk over and cook in microwave on high 1 minute. Whisk and continue to cook in 30-second increments, whisking in between, until melted and smooth (about 2 minutes total).
  • Make queso variation:
  • Once cheese has melted, stir in Rotel and hot sauce, if using, and microwave an additional 30 seconds. Stir to combine.

THE BEST QUESO CHEESE SAUCE



The Best Queso Cheese Sauce image

Super easy and delicious. Recipe courtesy of www.aspicyperspective.com. I doubled the recipe, and I added quite a few more jalapenos, but I'll post it as written.

Provided by AmyZoe

Categories     Cheese

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 tablespoon butter
1 shallot, diced
2 garlic cloves, minced
1 -2 jalapeno, seeded and diced
2 chipotle chiles, diced (canned in adobo sauce)
1 1/2 cups half-and-half or 1 1/2 cups evaporated milk
1 tablespoon cornstarch
4 ounces cream cheese, cut into cubes and softened
2 teaspoons yellow mustard
8 ounces smoked cheddar cheese, shredded
4 ounces sharp cheddar cheese, shredded

Steps:

  • Place a medium pot over medium heat. Add the butter, shallots, garlic, and jalapeno.
  • Saute for 3 to 4 minutes to soften, then add the half and half and chipotle peppers.
  • Whisk in the cornstarch. Allow the mixture to come to a simmer, so the half and half can scald (not necessary with evaporated milk) then lower the temperature to medium-low.
  • Stir in the cream cheese and mustard.
  • Slowly start adding the shredded cheese.
  • Stir and add by the handful, until the sauce comes together. if you prefer your cheese sauce a little thinner, add an extra splash of half and half. Serve immediately, or keep warm in a slow cooker or fondue pot.

Nutrition Facts : Calories 406.2, Fat 34.3, SaturatedFat 21.2, Cholesterol 108, Sodium 476.4, Carbohydrate 7.8, Fiber 0.4, Sugar 1.9, Protein 17.6

EASY QUESO



Easy Queso image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 10m

Yield 4 cups

Number Of Ingredients 3

1 pound queso blanco-style processed cheese, cut into 1/2-inch cubes
One 10-ounce can hot diced tomatoes and chiles
One 8-ounce jar diced pimientos, not drained

Steps:

  • Combine the cheese, the whole can of tomatoes and chiles and the jar of pimientos with their liquid in a saucepan over medium-low heat, stirring occasionally, until the cheese is fully melted, 5 to 7 minutes.

THE BEST CHUY'S QUESO RECIPE COPYCAT



The Best Chuy's Queso Recipe Copycat image

Provided by Katie Clark

Categories     Copycat

Time 20m

Number Of Ingredients 7

1 package Velveeta Slices (16 ounce - 24 slices)
1 cup restaurant-style salsa (market pantry)
1 cup 505 Southwestern Salsa, Tomatillo Garlic & Liime
1/2 cup chicken stock
1/2 cup whole milk or heavy cream
1 tablespoon chili powder
1/2 tbsp cumin

Steps:

  • instructions (slow cooker)Place velveeta slices in slow cooker Layer on top salsa, green chile sauce, water, milk, chili powder, and cumin. Cook on low for 2 hours, mixing part way through Once finished, stir well and serve warm with chips instructions (stovetop)- Melt the Velveeta and salt together in a saucepan over medium heat until smooth and creamy. Add the half and half gradually as you stir the cheese sauce. Simmer on low heat until the queso is thick and creamy, stirring frequently to keep it from burning or sticking to the bottom of your pan.

Nutrition Facts : Calories 285 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 3 grams fat, Fiber 18 grams fiber, Protein 15 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 6600 grams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

QUESO FUNDIDO SAUCE RECIPE - (4.7/5)



Queso Fundido Sauce Recipe - (4.7/5) image

Provided by Maverick19

Number Of Ingredients 6

1 package (8 ounce) cream cheese
1/3 cup sour cream
1-2 jalapenos
1/4 cup half + half
1 teaspoon garlic, chopped
1 cup jack + cheddar cheese, grated

Steps:

  • In a blender or food processor, put cream cheese, sour cream, half n half, garlic and jalapeno. Blend until creamy. For a creamier consistency, add more half n half, 1 tbsp at a time, unti desired consistency. Spoon mix over tortillas, mexican food items, Potatoes, etc. Sprinkle Jack and Cheddar mix on top.

QUESO SAUCE



Queso Sauce image

Categories     Sauce

Yield Makes 2 1/2 cups

Number Of Ingredients 6

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk, or more if needed
3/4 pound Chihuahua or Monterey Jack cheese, coarsely grated (about 3 cups)
3 tablespoons freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper

Steps:

  • Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high, and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the Chihuahua cheese until melted. Stir in the Parmesan and season with salt and pepper. Thin with additional milk if needed. Keep warm.

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