Queso Sauce Recipes

BOBBY FLAY'S QUESO SAUCE

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

THE BEST QUESO CHEESE SAUCE

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.

QUESO CHEESE SAUCE

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.

QUESO SAUCE

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.

WHITE QUESO SAUCE

Steps:

• In a saucepan, saute the diced onions and fresh chilies over medium heat in the butter until onions are soft and transparent.
• Add flour and stir/scrape the bottom to prevent sticking. Cook for several minutes to remove the raw flour taste from the roux.
• Whisk in the heated half and half until the sauce has thickened (will coat the back of a spoon).
• Add the dried cumin, Mexican oregano and drained green chilies and stir to combine.
• Add the cheese and stir over medium heat until the cheese has fully melted. Don't use your whisk or the cheese will create a gooey mess in the whisk wires. I use as much Monterey jack cheese as necessary to bring the Queso to the desired consistency.
• Once the cheese has melted, add the cilantro, corn, jalepenos and lime juice, if desired. These ingredients are not mandatory but add a great deal of depth to the Queso.
• We like to serve this over tortilla chips with thinly-sliced marinated flank steak or chicken breast and diced tomatoes.