Creamy White Mexican Cheese Sauce |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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love the white cheese sauce you can use this on chciken enchiladas or a number of things for a sauce Ingredients:
http://www.cooking-mexican-recipes.com/white-cheese-dip.html |
killer white cheese dip |
ingredients |
•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 |
Directions:
1. Directions:
2. First saute onion in olive oil for 5 to 10 minutes over medium heat. Stir frequently to prevent burning.
3. Add the garlic, reduce the heat to low, and cook for 5 min. Set aside.
4. Have all your other ingredients ready to go. Grate that cheese, measure out that flour and butter.
5. Chop up those jalapeno or chipotle chiles and measure out your milk.
6. Having everything pre measured and ready to go into the recipe will make things much more organized and easier for you.
7. The first thing we are going to do is make a roux.
8. 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.
9. Once the butter is just melted, add the flour and stir with a whisk to blend it together.
10. Turn the heat up just a little bit so that you can see the flour/butter mixture slightly bubbling. Stir constantly for 1 minute.
11. 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.
12. Continue to whisk for about 5 to 10 minutes. You will notice the sauce thickening.
13. 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.
14. Add a pinch of salt and pepper and stir.
15. Turn off the heat and add the grated cheese, one handful at a time.
16. Stir each handful in with the whisk until melted. Keep adding handfuls and stirring until all the cheese is mixed in and creamy.
17. Now you get to taste it. Does it need more salt? More heat? You can still stir it in at this time.
18. Serve immediately.
19. If you have one of those small crockpots or fondue pots, that would work well to keep this white cheese dip warm.
20. Serve with tortilla chips. Makes about 2 1/2 cups.
21. Enjoy!
22. The Secret To Making It
23. Smooth and Creamy
24. The French get all the credit. Instead of just trying to melt the cheese directly which really doesn't work well, the French developed what is called a Bechamel sauce. This technique creates a white cheese dip that is creamy, smooth and stays soft.
25. Just what I was looking for!
26. Bechamel is one of 5 basic mother sauces originating of French cuisine. It works great for this creamy Mexican white cheese dip.
27. And don't get scared off by the fancy name. A bechamel sauce is really easy to make.
28. And for those with inquiring minds, the 4 other mother sauces are:
29. •Veloute, is a light broth or blond sauce, sometimes with egg or cream added
30. •Espagnole, is a brown sauce traditionally made with beef broth achieved
31. by cooking the roux longer till it browns
32. •Hollandaise, made with butter and eggs
33. •Tomatoe, which is a red sauce
34. Back to the Bechamel sauce. Not only is it easy, it will only take you a few minutes to make.
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