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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent. | 2. Add the garlic and cook for another minute. | 3. Whisk the flour into the butter, vegetable mix and cook for about 30 seconds. | 4. Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the cilantro and tomatoes. | 5. Turn heat down to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat. | 6. Stir in the sour cream. | 7. Add salt to taste. | 8. Notes: You can vary which chiles you use to control how hot you want the queso to be. Also, if the sauce is too thick, feel free to add a bit more milk a tablespoon at a time. The key, however, to a smooth sauce is adding the cheese very slowly and not adding any more cheese until the previous addition is completely integrated into the sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1/2	cup	diced	32.0	7.472	0.88	0.08
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
serrano pepper	3		diced	2.1	0.4397	0.1142	0.0289
jalapeno pepper	3		diced	4.8938	1.0969	0.1536	0.0624
butter	2	tablespoons		171.0	7.857	5.343	14.4
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
milk	1	cup		148.84	11.6632	7.686	7.9788
cheese	6	cups	shredded	2859.3	18.954	173.34	232.794
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
plum tomato	2	cup	peeled diced	-	-	-	-
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.