Pepper Jack Queso Dip

So, last week we were having our usual, annoying “Hey, what do you want for dinner?” discussion.

Oh, you guys know the one. It goes like this…

I finally yelled out “NACHOS! I WANT NACHOS!”. We agreed that we would make nachos if we made them like the ones at Cheesecake Factory. If you don’t already know, the nachos at CF have cheese sauce AND regular cheese on them. So this meant we would need to make nacho cheese sauce for our delicious nachos. So we did. I don’t regret a thing.

You can use whatever cheese you want but I love pepper jack cheese. It’s a little bit spicy and melts down well to make a nice, creamy dip.

Pepper Jack Queso Dip Recipe

4 tbsp (half stick) butter
4 tbps flour
2 cups milk
14 oz grated cheese
hot sauce (optional)

First you need to make a roux. A roux is a mixture of equal parts fat or butter and flour that is used to thicken sauces, stews, gravies, etc.

In a medium sauce pan, melt your butter and then add your flour. Stir the mixture over medium heat for a minute or two, this gets rid of the raw flour taste. You don’t want this tasting like Milk of Magnesia. In a separate pot, heat up your milk. Once your roux is ready, pour the milk into the pan with the roux. Heat the milk back up to a simmer and then add the grated cheese. Stir, stir, stir until smooth and creamy. Add a few dashes of hot sauce for an extra kick. Keep it warm over a double boiler or low flame.

Serve with salty tortilla chips or just pour it all over them for the best nachos.

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If you have any left overs, don’t worry. When it’s cooled it makes a pretty good cheese spread for crackers. Yay cheese!






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