Queso Gravy

Name: Queso Gravy
Cuisine: southwestern
Ingredients: 1 tablespoon neutral oil, like canola or grapeseed; 1/4 cup diced yellow onion, approximately 1/4 of a medium-size onion; 1-2 medium jalapeños, to taste, seeded and diced; 1 tablespoon cornstarch; 1 1/2 cups whole milk; 8 ounces American cheese, shredded or torn; 1/2 teaspoon ground cumin; 1/2 teaspoon kosher salt

By Sam Sifton

Rating: 4(139)
Comments: Read comments

This is a slightly looser version of a traditional Tex-Mex chile-cheese dip, appropriate for use on chicken-fried steak (or plain old fried chicken), as a topping for enchiladas or simply as something into which to dip chips or crisp vegetables. It scales up nicely if you'd like to double it for use at a party -- just keep it warm in a low slow cooker, set up on a sideboard. Increase the number of jalapeños to taste.

Featured in: For Chicken-Fried Steak, Too Much Is Just Enough

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Ingredients

1tablespoon neutral oil, like canola or grapeseed
¼cup diced yellow onion, approximately ¼ of a medium-size onion
1-2 medium jalapeños, to taste, seeded and diced
1tablespoon cornstarch
1½cups whole milk
8ounces American cheese, shredded or torn
½teaspoon ground cumin
½teaspoon kosher salt

Ingredient Substitution Guide

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Preparation

Step 1
Pour the oil into a saute pan or heavy bottomed pot set over medium-low heat. When it shimmers, add onions and jalapeños, and cook, stirring often, until they have softened, about 5 minutes.
Step 2
Meanwhile, whisk together the cornstarch and milk. When the onions and jalapeños are soft, pour the cornstarch mixture into the pan. Bring to a simmer, then lower heat and cook for 1 to 2 minutes, stirring constantly, until the gravy begins to thicken. Add the cheese, cumin and salt. Stir to combine, and allow the cheese to melt, then taste and adjust seasonings.

Ratings

4 out of 5

139 user ratings

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Comments

Art7 years ago

Because the emulsifiers added to american cheese and velveeta keep the sauce from separating under the heat. That is why you should add at least some american cheese in your standard mac and cheese.

Dave7 years ago

Why American cheese?

Karen7 years ago

I did not use American cheese. I did have some Wisconsin white cheddar, which I shredded (half cup) and added to the cornstarch-milk mixture, along with a tablespoon cream cheese. Also, I toasted the cumin with the chiles, too. Came out great. Sauce would work well with many dishes, btw.

Joyce1 year ago

This recipe surprised us. We had some queso, so I said, why not try this with our mesquite-marinated pork loin, and both my husband and I said, "nah," but then wanting to use up the queso, even those it's not the suggested cheese, we did. This was amazingly good, just the right amount of heat, and really "made" the meal, which also included rice. Yes, the cheese was a bit lumpy, but it didn't matter.

amgboop2 years ago

Sautéed diced red onion in bacon grease. Stirred in scant cup of milk with maybe a T of cornstarch. Brought to a simmer, threw in 8oz of the velveeta (torn) I’ve had in my fridge for 2 years, added 1/4 can of ‘hot’ Rotel tomatoes. Thinned a bit with a little more milk. Served over the chx fried steak, and I have enough left to pour over roasted homegrown poblanos stuffed with rice and ground beef for a bake tomorrow. Awesome saucem…

Kim3 years ago

A delicious treat. Use American, don't fight it.

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