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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
Cook Time
15
minutes
Total Time
25
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
Method
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.
Cooks Notes
(Recipe from Smitten Kitchen)