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    Homemade Queso Recipe

    8 servings

    doses

    10 minutes

    tempo ativo

    25 minutes

    tempo total
    Começar a Cozinhar

    Ingredientes

    1 tablespoon butter

    1 shallot, (diced)

    2 cloves garlic, (minced)

    1-2 jalapeños, (seeded and diced)

    1 1/2 cups half & half, (or evaporated milk)

    2 chipotle chiles, (diced, canned in adobo sauce)

    1 tablespoon cornstarch

    4 ounces cream cheese, (cut into cubes and softened)

    1 teaspoon yellow mustard

    8 ounces smoked cheddar cheese, (shredded)

    4 ounces sharp cheddar cheese, (shredded)

    Instruções

    Place a medium sized pot over medium heat. Add the butter, shallots, garlic and jalapeño. Saute for 3-4 minutes to soften, then add the half & half and chipotle peppers.

    Whisk in the cornstarch. Allow the mixture to come to a simmer, so the half & half can scald (not necessary with evaporated milk). Then lower the temperature to medium-low. Next stir in the cream cheese and mustard.

    Slowly start adding the shredded cheese. Stir and add by the handful, until the sauce comes together. If you prefer your cheese sauce a little thinner, add an extra splash of half & half. Serve immediately, or keep warm in a slow cooker or fondue pot.

    Informação Nutricional

    Tamanho da Dose

    0.5 cup

    Calorias

    280 kcal

    Gordura Total

    22 g

    Gordura Saturada

    14 g

    Gordura Insaturada

    -

    Gordura Trans

    -

    Colesterol

    72 mg

    Sódio

    439 mg

    Carboidratos Totais

    5 g

    Fibra Alimentar

    -

    Açúcares Totais

    1 g

    Proteína

    13 g

    8 servings

    doses

    10 minutes

    tempo ativo

    25 minutes

    tempo total
    Começar a Cozinhar

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    Ingredientes

    1 tablespoon butter

    1 shallot, (diced)

    2 cloves garlic, (minced)

    1-2 jalapeños, (seeded and diced)

    1 1/2 cups half & half, (or evaporated milk)

    2 chipotle chiles, (diced, canned in adobo sauce)

    1 tablespoon cornstarch

    4 ounces cream cheese, (cut into cubes and softened)

    1 teaspoon yellow mustard

    8 ounces smoked cheddar cheese, (shredded)

    4 ounces sharp cheddar cheese, (shredded)

    Instruções

    1

    Place a medium sized pot over medium heat. Add the butter, shallots, garlic and jalapeño. Saute for 3-4 minutes to soften, then add the half & half and chipotle peppers.

    2

    Whisk in the cornstarch. Allow the mixture to come to a simmer, so the half & half can scald (not necessary with evaporated milk). Then lower the temperature to medium-low. Next stir in the cream cheese and mustard.

    3

    Slowly start adding the shredded cheese. Stir and add by the handful, until the sauce comes together. If you prefer your cheese sauce a little thinner, add an extra splash of half & half. Serve immediately, or keep warm in a slow cooker or fondue pot.