9/2/10

Spicy Cheese Sauce

Alas! I'm reduced to using photos from search engines because my college aged daughter has the battery from my camera and I'm 'camera-less'.

Although some cooks would hold a cheese product such as Velveeta in disdain, the rest of us know that it's the cheese that melts perfectly and smoothly and tastes delicious and there is no reason not to use it. Much easier to work with than greasy cheddar or preshredded cheeses that have a coating that helps it to not clump in the package, but makes it difficult to work with if it's being heated. Velveeta is a favorite for many cheese sauces and this is one of them.

If you leave out the jalapeno completely and instead of heavy cream, use white wine, it will give this sauce a different flavor, but still just as good! Try this on broccoli or asparagus or mix with a pasta for a yummy pasta and cheese dish!




Spicy Cheese Sauce

1/4 cup olive oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 jalapeno pepper, seeded and minced (about 2 tablespoons)
1 can diced tomatoes, drained
1/4 cup fresh cilantro, minced
1/3 cup heavy cream
2/3 cup light cream or milk
1 small jalapeno, minced
1 cup (8 oz) Velveeta cheese
salt and pepper, to taste

In a heavy skillet, combine oil, garlic, onion and pepper over medium heat. Saute onion until translucent. Stir in tomatoes and cilantro. Reduce heat to low and simmer for 10 minutes.

Add wine, and cook over low heat another 10 minutes, or until mixture has slightly thickened. Stir in cream, and Velveeta; cook over medium heat until Velveeta has melted, stirring until smooth. Season with salt and pepper, to taste and serve right away.
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