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Queso dip


jsmeeker

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It's on the menu of pretty much every Tex-Mex joint. Even Mex joints and joints that aren't really either. I would much prefer to make this with real cheese and not Velveeta or whatever. I can even be white instead of yellow. In fact, white would be nice as I have a block of Chihuahua in the fridge and some tortilla chips in the cupboard.

Is it like make a bachamel based cheese sauce? Flour and butter to make roux. Then some milk. Then add in grated cheese? What do I do to "spice it up"?

Jeff Meeker, aka "jsmeeker"

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I actually just made some last night, based on a bechamel (does that really make it a Sauce Mornay?) and was not thrilled with it. The best way I have found to make it is to saute an onion in a little oil, add cream and heat, then stir in cheese (something that melts well: jack, etc.). Add jalapeños to spice it up, and some sour cream for tanginess. I've also tried adding tequila, which works OK but didn't seem necessary.

Chris Hennes
Director of Operations
chennes@egullet.org

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