How do you make white cheese sauce for dip like at the Mexican restaurants?
Below are two recipes for two Chile con Queso. It appears that there are two different schools on Chile con Queso where one has tomatoes and one does not so I listed both so that you can play with both recipes and find what you like best.
Chile con Queso
2 tablespoons vegetable oil
1/2 onion, diced
1 tomato, diced
10 large roasted green chile peppers, seeded and chopped
1/2 cup shredded queso asadero (white Mexican cheese)
1/4 cup shredded Monterey Jack cheese
1/4 cup milk
salt to taste
Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.
Chile con Queso
1 c Asadero cheese
4 oz Jalapenos, chopped OR 4 oz Poblanos (mild chile), deveined & julienned
1/4 c Half & half
2 T Onion; finely chopped
2 ts Cumin, ground
1/2 ts Salt
Heat all ingredients over low heat, stirring constantly, until the cheese is melted.
At our local Mexican Place, the people told me what they serve is melted "goat cheese." I don't know anything about goat cheese but what they serve is white, creamy smooth, and delicious?
A friend of mine that owns a Mexican restaraunt said they use white american cheese slices, diced jalapenos and milk. Microwave the cheese and add milk till it is smooth and creamy, then add the diced up jalapenos. I make it at home quite often, and it is delicious.
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