Smooth creamy cheese sauce with a zesty bit of heat.  Perfect for serving over a plate of nachos, or with tortilla chips for dipping.

Print

Queso

A smooth creamy cheese sauce with a bit of heat. Perfect for serving over a plate of nachos.

Course Sauce

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8

Author Christoph

Ingredients

• 4 ounces pepper jack cheese grated
• 4 ounces cheddar cheese grated
• 1 Tablespoon cornstarch
• 1 12 ounce can evaporated milk divided
• 2 teaspoons Tabasco more or less to taste
• pinch salt

Instructions

• Toss together cheese and cornstarch in a medium-sized saucepan until evenly coated.
• Stir in 1 cup evaporated milk, the hot sauce and salt.
• Cook over medium-low heat stirring often, until thickened, smooth, and bubbly.
• Stir in additional evaporated milk if needed until desired consistency is reached.

Notes

(Recipe from Smitten Kitchen)

Queso Sauce

(Recipe from Smitten Kitchen)

• 4 oz. pepper jack cheese,shredded
• 4 oz. cheddar cheese, shredded
• 1 tablespoon cornstarch
• 1 (12 oz.) can evaporated milk, divided
• 2 teaspoons hot sauce
• pinch salt

Toss together cheese and cornstarch, in a medium-sized saucepan, until evenly coated. Stir in 1 cup evaporated milk, the hot sauce and salt. Cook, stirring often, over medium-low heat until thickened, smooth and bubbly. Stir in additional evaporated milk, if needed, until desired consistency is reached.