QUESO CHEESE SAUCE
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
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.
3-INGREDIENT CHEESE SAUCE
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
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.
BEST CHEESE SAUCE
This fabulous cheese sauce is as easy to make as it is versatile. A smooth, fail-safe sauce for Welsh rarebit, Horseshoe sandwiches, vegetables, and pasta. Try it over poached eggs and toast. Wow!
Provided by Pam Witzig
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in a saucepan over low heat. Blend in flour and cook until mixture is smooth and bubbly, 2 to 3 minutes. Remove from heat; stir in half-and-half, Cheddar cheese, salt, pepper, and cayenne. Return to heat and cook, stirring constantly, until sauce is smooth, about 5 minutes. Keep warm until serving.
Nutrition Facts : Calories 668.5 calories, Carbohydrate 12.4 g, Cholesterol 178.2 mg, Fat 59.9 g, Fiber 0.3 g, Protein 21.9 g, SaturatedFat 37.8 g, Sodium 1223.1 mg, Sugar 0.6 g
THE BEST QUESO CHEESE SAUCE
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
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
QUESO
A smooth and creamy queso is quintessential game-day food, so we took the classic recipe and kicked-it up a notch with jack and Cheddar cheeses. Enjoy it with tortilla chips or any of your favorite dippers for serving.
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Add the processed cheese, Monterey Jack, Cheddar and canned tomatoes (along with the juice) to a medium saucepan or 10-inch cast-iron skillet (see Cook's Note) and turn the heat to medium. Cook, stirring frequently with a rubber spatula, until all the cheese has melted and the queso is smooth, about 5 minutes. Serve immediately with tortilla chips.
- To make the queso spicy, use hot diced tomatoes and green chiles, such as RoTel Hot, instead of the Original.
- Processed block cheese is crucial due to its meltability and what it adds to the queso's texture. Do not try to substitute other cheeses.
THE BEST CHUY'S QUESO RECIPE COPYCAT
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
MEXICAN WHITE CHEESE DIP/SAUCE
This dip is similar to white cheese sauces served in many Mexican restaurants. The amount of heat can be adjusted by adding your favorite chili pepper or crushed cayenne pepper to taste. As is, it is kid-friendly, quick, and delicious! It can be used as a dip for tortilla chips or a sauce for many Mexican dishes.
Provided by leahnwells
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately.
Nutrition Facts : Calories 232.6 calories, Carbohydrate 5.3 g, Cholesterol 55.1 mg, Fat 19.9 g, Fiber 0.5 g, Protein 13 g, SaturatedFat 13.1 g, Sodium 1207 mg, Sugar 2 g
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- Before you get started, be sure that all of your ingredients are prepared and ready to go near the stove. The optional jalapeño adds some flavor and some heat. If using a fresh pepper, remove the seeds and ribs, then finely chop. For jarred jalapeños, just finely chop them.
- Melt the butter in a small-to-medium Dutch oven or large, deep skillet. Add the onion, jalapeño (if using), and 1/4 teaspoon of the salt. Cook, while stirring often, until the onions are tender and translucent, about 4 to 5 minutes. Add the garlic and cook until fragrant while stirring, about 30 seconds.
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- Reduce the heat to low and start adding the cheese in medium handfuls, stirring after each one. Once the cheese has melted completely into the mixture, add the next handful, and so on until you have added all of the cheese.
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