经典自制奶酪酱

Name: 经典自制奶酪酱
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: 2 tbsp 无盐黄油; 0.5 white onion 切碎; 2 cloves 大蒜 切碎; 1 jalapeño 墨西哥青椒 去籽切碎; 2 tbsp 通用面粉; 1.5 cup 全脂牛奶 温热; 0.5 cup 淡奶油; 1 can 含青椒的番茄粒 沥干; 8 oz 锐利切达奶酪 新鲜磨碎; 4 oz 蒙特瑞杰克奶酪 新鲜磨碎; 0.5 tsp 磨碎的孜然; 0.5 tsp 辣椒粉; 0.25 tsp 烟熏红椒粉; 0.5 tsp 粗盐 可按需添加; 0.25 tsp 黑胡椒 新鲜研磨; 1 tbsp 新鲜柠檬汁; 2 tbsp 新鲜香菜 切碎、用于装饰; 1 tbsp 腌制的墨西哥青椒片 用于装饰; 1 pinch 烟熏红椒粉 用于装饰

开胃菜30 分钟8 份简单

关于此食谱

奶油顺滑，美味浓郁——这是你会一次又一次制作的奶酪蘸酱。以简单的面粉黄油酱为基础，加入融化的奶酪、切碎的番茄和青辣椒，从第一口到最后一片玉米片都保持顺滑易舀的口感。无需加工奶酪，只需真实食材和可靠的技巧。

步骤说明

1
Grate the sharp cheddar cheese and monterey jack cheese on the large holes of a grater. Set aside at room temperature — cold cheese added to a hot sauce is the #1 cause of grainy queso.
2
In a medium saucepan over ^[medium heat], melt the butter. Add the diced white onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and jalapeno (if using) and cook for 1 more minute until fragrant.
3
Sprinkle the all-purpose flour over the white onion mixture and stir constantly with a wooden spoon or whisk for 1–2 minutes, until the raw flour smell cooks off and the mixture looks slightly golden. This is your roux — it's what keeps the queso smooth.
4
Slowly pour in the warm milk, whisking constantly to prevent lumps. Add the heavy cream. Continue whisking over ^[medium heat] until the sauce thickens enough to coat the back of a spoon, about 3–4 minutes.
5
Stir in the drained diced tomatoes with green chiles, cumin, chili powder, paprika, kosher salt, and black pepper. Reduce heat to ^[low].
6
Add the grated sharp cheddar cheese one small handful at a time, stirring each addition fully into the sauce before adding the next. Never rush this step — adding cheese too fast or over high heat will cause it to seize and turn grainy.
7
Once all the sharp cheddar cheese is melted and the queso is smooth and glossy, stir in the fresh lime juice. Taste and adjust kosher salt as needed.
8
Transfer to a warm serving bowl or keep in the saucepan on the lowest heat setting. Garnish with chopped cilantro, pickled jalapeno slices, and a pinch of paprika. Serve immediately with tortilla chips.

经典自制奶酪酱

开胃菜30 分钟8 份简单

关于此食谱

步骤说明

1
Grate the sharp cheddar cheese and monterey jack cheese on the large holes of a grater. Set aside at room temperature — cold cheese added to a hot sauce is the #1 cause of grainy queso.
2
In a medium saucepan over ^[medium heat], melt the butter. Add the diced white onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and jalapeno (if using) and cook for 1 more minute until fragrant.
3
Sprinkle the all-purpose flour over the white onion mixture and stir constantly with a wooden spoon or whisk for 1–2 minutes, until the raw flour smell cooks off and the mixture looks slightly golden. This is your roux — it's what keeps the queso smooth.
4
Slowly pour in the warm milk, whisking constantly to prevent lumps. Add the heavy cream. Continue whisking over ^[medium heat] until the sauce thickens enough to coat the back of a spoon, about 3–4 minutes.
5
Stir in the drained diced tomatoes with green chiles, cumin, chili powder, paprika, kosher salt, and black pepper. Reduce heat to ^[low].
6
Add the grated sharp cheddar cheese one small handful at a time, stirring each addition fully into the sauce before adding the next. Never rush this step — adding cheese too fast or over high heat will cause it to seize and turn grainy.
7
Once all the sharp cheddar cheese is melted and the queso is smooth and glossy, stir in the fresh lime juice. Taste and adjust kosher salt as needed.
8
Transfer to a warm serving bowl or keep in the saucepan on the lowest heat setting. Garnish with chopped cilantro, pickled jalapeno slices, and a pinch of paprika. Serve immediately with tortilla chips.