Thread: For Bubba... The Elusive Queso Dip.

Bubba,
the secret to this is, it is a sauce, not just melted cheese.
Simply melting cheeses and perhaps adding some milk, just won't cut it, you get the clumping, grainy texture or separation.

For this sauce to come out smooth-n-creamy, you start with a roux which is equal parts of melted butter and flour.
Cook over low heat until the flour turns into a paste, low heat stirring constantly, for approx one minute.
Don't brown it or you won't have a "white sauce". It won't thicken as well either.
Add a little milk and cooked until thickened.
Removed from heat and add grated cheese(s).
Return to low heat, let it melt in, while whisking.
Once your sauce is a cheese sauce then you can add seasonings to taste.
A bit of salt and/or Cumin.
Sauteed minced onion, your favorite diced/minced chiles for heat.



Stay tuned for another awesome and hot, white sauce of Mexican origin. :headbang:

Thanks! I had no idea so much went into it.

Bubba,
if you want authentic, use Queso asadero, it is a excellent semi-soft melting cheese.
You can probably find it at a Mexican market.

If not that then any good Jack will do well, use a Pepper Jack and you've a nice spiciness from the start.