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anyone know how to make cheese sauce that you get at mexican restaurant?
you know when you go to a mexican restaurant or to moes and they give you that white cheese dip thats like super delicious. does anyone know how to make that?
Queso Blanco
1/4 cup butter
1/4 cup white flour
2 cups whole milk
1 tsp. ground cumin
8 oz. canned chopped green chiles, like Chile Ortegas, drained
1/2 yellow onion, finely chopped
3 cloves garlic, minced
2 tsp. olive oil
2 fresh jalapeno peppers, seeded, deveined, and finely chopped OR 1 to 2 canned chipotle chiles chopped
8 oz. monterey jack or asadero cheese, grated
salt to taste
fresh ground pepper to taste
First saute onion in olive oil for 5 to 10 minutes over medium heat. Stir frequently to prevent burning.
Add the garlic, reduce the heat to low, and cook for 5 min. Set aside.
Have all your other ingredients ready to go. Grate that cheese, measure out that flour and butter.
Chop up those jalapeno or chipotle chiles and measure out your milk.
Having everything pre measured and ready to go into the recipe will make things much more organized and easier for you.
The first thing we are going to do is make a roux.
Grab your 2 quart sauce pan and melt the butter over very low heat. We don’t want to see a lot of bubbles going on in melting the butter. Just a gentle melting.
Once the butter is just melted, add the flour and stir with a whisk to blend it together.
Turn the heat up just a little bit so that you can see the flour/butter mixture slightly bubbling. Stir constantly for 1 minute.
Now add a little milk while continuing to stir with the whisk. Add the rest of the milk and turn the heat up to medium.
Continue to whisk for about 5 to 10 minutes. You will notice the sauce thickening.
Turn the heat down just a little and add the cumin, onion and garlic mixture, the green chiles, and the jalapeno/chipotle chiles. Stir until well mixed and hot.
Add a pinch of salt and pepper and stir.
Turn off the heat and add the grated cheese, one handful at a time.
Stir each handful in with the whisk until melted. Keep adding handfuls and stirring until all the cheese is mixed in and creamy.
Now you get to taste it. Does it need more salt? More heat? You can still stir it in at this time. Serve immediately.
4 Responses to “anyone know how to make cheese sauce that you get at mexican restaurant?”
Leave a Reply
October 30th, 2009
Posted by admin in mexican restaurant | 4 Comments »
sorry I don’t know what you’re talking about but salsa con queso is pretty darned good and all you have to do is melt some velveeta and stir in salsa….mmmmmmm
References :
its called Queso. Look for a recipe.
Its everywher
References :
First start with a milk cheese. You can usually find milk cheese near the cream cheese, sour cream, cottage cheese areas of your supermarket. Some of the milk cheeses are already made with the spices in them and others are plain. Just follow the instructions for melting and add peppers if you need too. It is really simple.
Meant to tell you. Do not over buy the amount of the milk cheese you need. One little ball ( 8 oz. is how they come, if I remember correctly) makes a LOT of cheese sauce. You have to use milk to get it like the cheese sauce used in Mexican restaurants.
References :
Queso Blanco
1/4 cup butter
1/4 cup white flour
2 cups whole milk
1 tsp. ground cumin
8 oz. canned chopped green chiles, like Chile Ortegas, drained
1/2 yellow onion, finely chopped
3 cloves garlic, minced
2 tsp. olive oil
2 fresh jalapeno peppers, seeded, deveined, and finely chopped OR 1 to 2 canned chipotle chiles chopped
8 oz. monterey jack or asadero cheese, grated
salt to taste
fresh ground pepper to taste
First saute onion in olive oil for 5 to 10 minutes over medium heat. Stir frequently to prevent burning.
Add the garlic, reduce the heat to low, and cook for 5 min. Set aside.
Have all your other ingredients ready to go. Grate that cheese, measure out that flour and butter.
Chop up those jalapeno or chipotle chiles and measure out your milk.
Having everything pre measured and ready to go into the recipe will make things much more organized and easier for you.
The first thing we are going to do is make a roux.
Grab your 2 quart sauce pan and melt the butter over very low heat. We don’t want to see a lot of bubbles going on in melting the butter. Just a gentle melting.
Once the butter is just melted, add the flour and stir with a whisk to blend it together.
Turn the heat up just a little bit so that you can see the flour/butter mixture slightly bubbling. Stir constantly for 1 minute.
Now add a little milk while continuing to stir with the whisk. Add the rest of the milk and turn the heat up to medium.
Continue to whisk for about 5 to 10 minutes. You will notice the sauce thickening.
Turn the heat down just a little and add the cumin, onion and garlic mixture, the green chiles, and the jalapeno/chipotle chiles. Stir until well mixed and hot.
Add a pinch of salt and pepper and stir.
Turn off the heat and add the grated cheese, one handful at a time.
Stir each handful in with the whisk until melted. Keep adding handfuls and stirring until all the cheese is mixed in and creamy.
Now you get to taste it. Does it need more salt? More heat? You can still stir it in at this time. Serve immediately.
References :