Prep 15 mins
Cook 0 mins
This is my mom's version of the cheese sauce. It's not very mexican, we used to eat it like a cheese fondue with bread and fresh veggies.
- 1⁄2 small onion, finely chopped
- 1 tablespoon butter
- 8 ounces sharp white cheddar cheese (shredded)
- 1⁄2-3⁄4 cup milk
- 1 tablespoon flour
- 1 small tomatoes, finely chopped
- 1 jalapeno pepper, finely chopped
- in a medium sauce pan, melt butter over medium heat.
- Add onion, and heat until translucent.
- continue cooking over medium heat, and mix in flour and whisk until smooth, and slightly browned.
- gradually add milk while whisking continuously, so to incoprate the milk (like a hollandaise sauce).
- Depending on your burner or the amount of flour you use, you may need anywhere between 1/2- 3/4 cup of milk.
- if after 2-3 minutes of cooking, the mixture is too thin add a little more flour, or vice versa if mixture appears very thick you can add more milk.
- It is best to start off with only 1/2 cup of liquids and use more as necessary.
- When milk is completely incoprated, and the mixture thickens add the cheese.
- Continue stirring until cheese is melted and the sauce is smooth.
- remove from heat, spring with tomato and pepper and mix.
I used this as a topping for nachos. It was not spicy so it was children friendly. The next time I will try it as a fondue.