经典自制奶酪酱
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.
