First you start with a roux which is equal parts (by weight) of melted butter and flour.
The mixture is whisked in a sauce pan over low heat until the flour turns into a paste. This is cooked for about a minute on low heat stirring constantly.
If you cook it too long it will turn brown and you won't have a "white sauce". Your sauce also won't thicken us as well either.
Milk is then added and cooked until thickened. Then the other seasonings are added. The sauce is then removed from the heat and grated cheese is added and mixed in with a whisk.
The cheese is gently melted which results in a creamy, smooth white cheese dip to die for.
How To Vary The Hot Stuff
If you want to make a cheese dip/sauce that is mild but flavorful, just add one or two fresh jalapeno without the seeds and de veined.
Now if you want to spice it up a bit, I have found that adding some canned chipotle chiles, say one or two, finely chopped up, will start adding some kick. The chipotle chiles add a nice smokey flavor to the sauce.
It will however start changing the color of your sauce from white to pinkish red, if that's a concern to you.
The good thing is that the color will make it easier for you to identify which sauce is which if you were to make both.
So play around with this a little to get the desired hotness you are looking for.
You can even omit the fresh jalapeno and opt for just some of the canned chipotle sauce without the pepper, for some smokey flavor without much heat.
Feeling hungry yet?
Killer White Cheese Dip
First saute onion in olive oil for 5 to 10 minutes over medium heat. Stir frequently to prevent burning.
Add the garlic, reduce the heat to low, and cook for 5 min. Set aside.
Have all your other ingredients ready to go. Grate that cheese, measure out that flour and butter.
Chop up those jalapeno or chipotle chiles and measure out your milk.
Having everything pre measured and ready to go into the recipe will make things much more organized and easier for you.
The first thing we are going to do is make a roux.
Grab your 2 quart sauce pan and melt the butter over very low heat. We don't want to see a lot of bubbles going on in melting the butter. Just a gentle melting.
Once the butter is just melted, add the flour and stir with a whisk to blend it together.
Turn the heat up just a little bit so that you can see the flour/butter mixture slightly bubbling. Stir constantly for 1 minute.
Now add a little milk while continuing to stir with the whisk. Add the rest of the milk and turn the heat up to medium.
Continue to whisk for about 5 to 10 minutes. You will notice the sauce thickening.
Turn the heat down just a little and add the cumin, onion and garlic mixture, the green chiles, and the jalapeno/chipotle chiles. Stir until well mixed and hot.
Add a pinch of salt and pepper and stir.
Turn off the heat and add the grated cheese, one handful at a time.
Stir each handful in with the whisk until melted. Keep adding handfuls and stirring until all the cheese is mixed in and creamy.
Now you get to taste it. Does it need more salt? More heat? You can still stir it in at this time.
If you have one of those small crockpots or fondue pots, that would work well to keep this white cheese dip warm.
Serve with tortilla chips. Makes about 2 1/2 cups.
Do You Have The Ultimate
Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.
I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)
Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.
I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!
Queens, New York
I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!
I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!
Thank YOU so much. I followed your recipe exactly,..and it is absolutely wonderful!
Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.
I have made your enchilada sauce a few times now. We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.
Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.
Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!
My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!
THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.
SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.
I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.
WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.
- Where good Mexican food is hard to find.
Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.