White Cheese Sauce and Dip
I use this sauce on many things. Nachos, tacos, enchaladas, over refried beans, grilled hot dogs or sausages, hamburgers - and whatever else I can think of that is good with cheese on it. For extra zing - I use Pepper Jack cheese instead.Yield: 2 cups
|1/4 cup||finely chopped onion*|
|1/4 teaspoon||crushed garlic*|
|2 tablespoons||all-purpose flour|
|1 1/4||- 1 1/2 cups whole milk (for thicker sauces use lesser portion)|
|8 ounces||finely shredded monterey jack cheese|
|1||roma tomato, seeds removed then diced|
|2 tablespoons||canned, diced chilis|
|1 tablespoon||chopped fresh cilantro|
Melt butter in a medium saucepan over medium-high heat. Add onion and saute until soft about 4 minutes, adding garlic during the last 30 seconds of sauteing. Whisk in flour, and cook stirring constantly, about 30 seconds. Slowly pour milk into mixture, while whisking vigorously. Bring mixture just to a gentle bubble stirring constantly, then reduce heat to low. Allow to rest over low heat 2 minutes, stirring occasionally. Add in finely shredded Monterrey Jack cheese and cook over low heat, stirring constantly until cheese melts (it will take the cheese a minute to melt, at first it may look curdled but that just means the cheese hasn't fully melted yet so continue to cook until completely melted). Stir in optional ingredients. Serve warm with tortilla chips (or serve over tacos, over hot dogs, nachos, etc. Note that it will thicken as it rests so reheat to thin if desired).
*For a smooth cheese sauce without the chunky ingredients, omit the chopped onion and crushed garlic. Replace it with 1/2 tsp onion powder and a generous pinch of garlic powder. Since you won't need to saute simply melt the butter then add the flour, garlic powder and onion powder and continue as directed and omit the optional ingredients.