White Queso Sauce

"This is a white queso dip/sauce recipe that I make to use either as a dip or for some killer nachos! This recipe can be adjusted to your own personal taste by adding the optional ingredients shown."
 
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Ready In:
30mins
Ingredients:
14
Yields:
6-8 cups
Serves:
8
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ingredients

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directions

  • 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.

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