killer white cheese dip

On Wednesday this week, I decided to cook some Chimichangas.  Mike loves them at this little mexican restaurant up in Oak Ridge so I thought I give it a try.  The meat was easy peasy with this recipe.  I cooked the meat the night before because it takes a few hours to get really good and tender.

The little Mexican place serves their chimichangas with a white cheese sauce.  Finding a good White Cheese Queso recipe is difficult but this one is truly KILLER! and worth the effort for sure.

Killer White Cheese Dip

• 1/3 finely chopped white onion
• 2-3 fresh jalapeno peppers, seeded, deveined and finely chopped
• 2-3 cloves minced garlic
• 1tsp ground cumin
• 1/4 cup butter
• 1/4 cup white flour
• 2 cups whole milk (worth the purchase, helps prevent the mealy texture)
• 8 oz asadero cheese grated (or queso melting cheese) it should be a soft cheese, but not quite as soft as fresh mozzarella
• salt and pepper to taste
• *if you want more heat, you can add 1- 8oz can of chopped green chiles
• *top with a little cilantro for aesthetics

1. Chop onion and jalapeno in food processor to make sure they are good and minced.
2. Sauté onion/pepper mix along with garlic in a medium sauce pot with a little Olive Oil on Medium heat until soft and sweet. Remove from pot into a small bowl.  Mix in cumin. Set aside.
3. Turn down heat to Low.  Melt butter slowly.
4. Once melted, add flour and stir to combine. Continue stirring for about 1-2 minutes until mixture begins slightly bubbling .
5. Add a little of the milk and whisk to combine.  Allow to simmer for a minute then slowly add the rest of the milk, whisking to combine. 
6. Turn the heat up to Medium-Low. Continue to simmer mixture, whisking often, for about 5-10 minutes until you notice the sauce thickening. **While this happens, you can grate the cheese!**
7. Turn down the heat, back to low, and add the onion/pepper mixture to taste (I probably only used 1/2 of mine).  Whisk to combine.
8. Add salt and pepper.
9. Turn the heat as low as it will go, and add the grated cheese, one handful at a time, stirring after each until they are melted and combines.
10. Taste the sauce =).  Does it need more onion/pepper? more salt/pepper?  Add if necessary.
11. Serve immediately or once completed, you can transfer to a crockpot or fondue pot .
12. Makes about 2 1/2 cups.  And there probably will be none left!

 

I know it sounds bit involved (and maybe it is moderately) but it is TOTALLY WORTH IT and you won’t even look towards the Velveeta isle for your cheese sauces again.  Enjoy.

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