The Best Queso Cheese Sauce
The Best Queso Cheese Sauce might be a good recipe to expand your sauce recipe box. One portion of this dish contains approximately 13g of protein, 26g of fat, and a total of 306 calories. For 92 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes around 25 minutes. 48024 people have made this recipe and would make it again. A mixture of shallot, cheddar cheese, half n half, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by A Spicy Perspective. Overall, this recipe earns a not so excellent spoonacular score of 37%. If you like this recipe, you might also like recipes such as VELVEETA Queso Blanco Cheese Sauce Fundido, Queso De Cabra Con Tomate (Goat Cheese Baked in Tomato Sauce), and Queso Cheese Burgers.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1 Tb. butter
8 oz. California smoked cheddar cheese, shredded
2 chipotle chiles, diced (canned in adobo sauce)
1 Tb. cornstarch
4 oz. California cream cheese, cut into cubes and softened
2 garlic cloves, minced
1 1/2 cups California half & half (or evaporated milk)
1-2 jalapeños, seeded and diced
1 shallot, diced
4 oz. California sharp cheddar cheese, shredded
2 tsp. yellow mustard
Equipment:
pot
whisk
slow cooker
Cooking instruction summary:
Place a medium pot over medium heat. Add the butter, shallots, garlic and jalapeño. Saute for 3-4 minutes to soften, then add the half & half and chipotle peppers.Whisk in the cornstarch. Allow the mixture to come to a simmer, so the half & half can scald (not necessary with evaporated milk) then lower the temperature to medium-low. Then 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 & half. Serve immediately, or keep warm in a slow cooker or fondue pot.
Step by step:
1. Place a medium pot over medium heat.
2. Add the butter, shallots, garlic and jalapeño.
3. Saute for 3-4 minutes to soften, then add the half & half and chipotle peppers.
4. Whisk in the cornstarch. Allow the mixture to come to a simmer, so the half & half can scald (not necessary with evaporated milk) then lower the temperature to medium-low. Then 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 & half.
5. Serve immediately, or keep warm in a slow cooker or fondue pot.
Nutrition Information:
covered percent of daily need
