Queso Sauce
Dive into the creamy, cheesy delight of this Queso Sauce, a rich and flavorful dip that's perfect for chips, tacos, or drizzling over your favorite dishes
INGREDIENTS
• 3 tbsp cannabutter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 1 cup heavy cream
• 2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
• 1 can (10 oz) diced tomatoes and green chilies, drained
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• Fresh cilantro or jalapeños for garnish (optional)
INSTRUCTIONS
In a medium-sized saucepan, melt the cannabutter over medium heat.
Add the chopped onion and minced garlic, and sauté for 2-3 minutes until softened and fragrant, but not browned.
Sprinkle the flour into the saucepan and stir constantly for about 1 minute. This will create a roux to help thicken the dip.
Gradually whisk in the milk and heavy cream to prevent lumps from forming. Continue whisking for 2-3 minutes until the mixture starts to thicken.
Slowly add the shredded cheese a handful at a time, stirring until each handful melts completely into the mixture.
Stir in the cumin, and season with salt and pepper to taste.
Stir in the drained diced tomatoes and green chilies, combining them well with the creamy cheese mixture. Cook for another 1-2 minutes until heated through.
Optionally, top the queso dip with fresh cilantro, jalapeño slices, or additional diced tomatoes for garnish.
Serve hot with tortilla chips, pretzels, or fresh veggies for dipping.
TIPS
• Store leftover queso in an airtight container in the fridge, and gently reheat on low heat to preserve potency