Creamy Rich Queso
Creamy rich with savory spice is the combination. A good queso is just that, a compliment to either a burrito, chimichanga, fish dish or a dip for tortilla chips. The word queso means cheese, so queso sauce really is just that cheese sauce. The combination of flavors with the fact that it is a southwestern dish means it will have some spiciness.
The sauce is a great compliment to all that it touches. The burrito becomes king, the chimichanga queen, tortilla princes all of queso royalty. Try some today, you could approach it in two ways. A seasoned veloute with cheese, or you could do a bechamel with cheese and seasonings.
Easiest Queso Sauce
Queso Sauce makes the foods you eat it richer, cheesier. A creamy sauce that is seasoned with chili's, or peppers, cumin and or chili powder. The chili's could be jalapenos, or green chili's from a can. Diced canned tomatoes may be your choice, with chili's in the can. These would work just as well themselves.
The base for the sauce, originally, would be melted Velveeta style cheese. This is probably the easiest way to produce this. Melt some Velveeta with the addition of a canned of diced tomato with green chili's is the origins that people enjoy as a dip or topping.
From a chefs perspective and looking for a quality product the easiest queso sauce wouldn't be that one. While many eat this type of sauce the quality of this wouldn't be a chefs first choice. The chefs first choice would be to make a cheese sauce using either a bechamel style mother sauce or a veloute style mother sauce.
To either of these you would add jalapenos, garlic, and some cumin. You might add a splash of cilantro and diced tomato. This, to the chef/cook who is looking to make more natural real dishes, is more authentic food.
Queso Fresco means fresh cheese. There are a couple of name brands ranchero, tropical,supremo to name a few. This cheese is firm but crumbly.
Queso fresco can be made simply by heating milk, adding some vinegar which will separate the curds. You would remove them with a spoon and drain them thoroughly. Shape into a disk about 1" thick, allow to set again. Refrigerate until you use. You could age this pressed for some time and it will dry more and change flavor slightly.
The Best Queso Sauce Recipe
We are going to walk you through the best queso sauce recipe. You always want to start with the best ingredients.
- Make a cream sauce, or a bechamel. Thicken your cream with a roux
- Add the seasoning elements: jalapeno, tomato, garlic, cumin and coriander
- Add the Grated cheese
- Stir until cheese is completely incorporated
- Enjoy this Queso over a burrito, chimichanga, or with tortilla chips
A cheese sauce of any kind is a delicious tasty treat. Cheese sauce for macaroni and cheese, which is a personal favorite. Potatoes Au gratin uses a cheese sauce to bath the potatoes while they cook. Once cooked the baked on cheese sauce en-robes the potatoes with a delicious savory potato.
Casserole dishes that use cheese sauce are special. Broccoli with cheddar cheese sauce with pasta and chicken. Cheesy chili macaroni and cheese a kid (and adult) favorite. Any of these dishes could utilize the best queso sauce recipe as an alternative to a traditional cheese sauce. This would put a kick into your dishes.
Picture, macaroni and cheese with a kick. Throw some chili in it and bam you have got some flare. Zip up your chicken broccoli and ziti dish or your Au gratin potatoes.
- 1 pint Bechamel see mother sauce, bechamel
- 1 cup Jack Cheese Grated
- 1 T Jalapeno Canned Diced
- 2 oz. Tomato Diced, fresh or canned
- 1 tsp Garlic Powder
- 1/2 tsp Cumin Ground, Optional
- 1/2 tsp Coriander Ground Optional
- 1 tsp Cilantro Chopped or dried
- Heat Bechamel, Cream Sauce
- incorporate all other ingredients
- Stir until smooth, adjust seasoning