Stuck in texas without white cheese sauce?!
Answers: ok I am from Kentucky and up there all the mexican resturants serve white cheese sauce, on the chimichanga's and with the chips, it's really smooth and mild,, it doesn't have chili in it or taste like nacho cheese.. I am stuck in Texas and can't find it anywhere does anyone have a recipe where I can make my own? what kind of cheese is it?? I am dying here,, ( also pregnant and craving this stuff,, PLEASE PLEASE help!!!)
Sorta recall HEB having some instant stuff in a foil package like that... go over there and have a look.
I make mine with white cheddar, vermont white cheddar to be exact.
the white cheese sauce that you're talking about isn't all cheese...they mix a little cream with it..to give it a runny, "not-cheesy" texture...
just google it, you'll find plenty of white cheese recipes...
you could also try food.about.com, allrecipes.com or epicurean.com
Well if you are in texas you're in luck as far as being close to mexicans. If you want to make your own white sauce, the basic recipe for that is 4 tablespoons of butter, 2 tablespoons of flour, and 2 cups of milk. Thats called a roux. Melt the butter over low heat, slowly stir the flour into it, constantly stirring, then add in the milk and bring to a boil, then simmer. Once it is simmering you can add in the cheese. I suggest going to a mexican store and asking for cheese, they have a very common mild white cheese, similar to our cheddar, but much more crumbly. Melt that in with a little salt and you have a white cheese sauce. Good Luck.
Here are a few ideas --- you are probably talking about the first one though.....
Monterey Jack, Asadero or Chihuahua cheese is what is used.
Mexican White Cheese Dip
INGREDIENTS:
1 cup cheese (Monterey Jack, Asadero or Chihuahua)shredded fine
4 oz. green chiles
1/4 cup Half & Half
2 tablespoon onion, chopped fine
2 teaspoons ground cumin
1/2 teaspoon salt
1 serrano pepper, chopped fine (optional)
1 tablespoon fresh cilantro, chopped fine (optional)
DIRECTIONS:
Put all ingredients in a double boiler and heat on medium.
Cook until melted and well blended, stirring occasionally.
White Beer-Cheese Dip
6 cups shredded Asadero cheese
1 small onion finely chopped
1 t. tabasco sauce or other commercial hot sauce
2-3 jalapenos, seeded and chopped very fine
2 T. prepared horseradish
2 cloves garlic finely chopped
1 cup beer
Combine all ingredients in a crockpot and stir. Cook on low until all ingredients are melted together.
Stir again and serve hot with warm homemade corn tortilla chips-for that restaurant taste.
Chile Con Queso (Chiles with Cheese)
1 cup shredded Monterey Jack
1 4 oz. can chopped, green chiles, drained
1/4 cup half and half
2 Tbls onion, finely chopped
2 tsp ground cumin
1/2 tsp salt
Heat all over low heat, stirring constantly, until cheese melts. Serve with tortilla chips.
http://www.mexconnect.com/mex_/recipes/p...
Walmart sells Mexican cheese by the flour tortillas. Just add a little milk to make a creamy cheese sauce....or.. you can buy a squeeze bottle of it there too.
I'm more concerned about chimichangas in Kentucky. No offense, but some foods are regional (in this case tothe West & Southwest) and should probably stay that way. That would be like going to Maine for cajun/creole food or Kansas for clam chowder....blech!
Be careful with some varieties of soft Mexican cheese when you are pregnant. Some of them are considered high risk for Listeria in pregnant women. For most people, listeria is a mild nuisance. For pregnant women, it can be a major danger to the baby.
If you use these cheeses, make sure the sauce comes to a full simmer once all the cheese has been melted into it. This should kill any listeria, though it may make your sauce "break"
Here's more info:
http://vm.cfsan.fda.gov/~lrd/listeren.tx...
key "white cheese sauce recipe" into a search engine and viola! tons of recipes for it...and not hard to make either. good luck!
White Nacho Cheese Sauce
"This white, spicy cheese sauce is great on nachos."
INGREDIENTS:
2 tablespoons margarine
2 tablespoons self-rising flour 2 cups milk
2 cups shredded pepperjack
cheese
DIRECTIONS:
1. Melt the margarine in a small saucepan over medium heat. Add the flour and whisk until it forms a paste. Gradually stir in the milk so that no lumps form. Cook and stir until thickened, then remove from the heat and stir in the cheese until smooth.