Mexican Cheese Sauce
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Mexico
Known as a Mexican recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- 1 cup shredded sharp cheddar cheese -- (4 ounces)
- vegetable cooking spray
- 1 cup tomato juice
- 3/4 teaspoon ground cumin
- 1/4 cup skim milk
- 1 tablespoon chopped jalapeno pepper
- 1 cup frozen whole kernel corn
- 3/4 cup chopped Anaheim pepper
- 1/2 cup shredded Monterey Jack cheese -- (2 ounces)
- 1 tablespoon all-purpose flour
- 1 teaspoon cornstarch
Contains
GlutenMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Coat a saucepan with cooking spray, and place over medium heat until hot. Add peppers, and sauté 3 minutes. Add corn, cumin, and tomato juice, and simmer 5 minutes.
- Place flour and cornstarch in a bowl. Gradually add milk, blending with a wire whisk; add to corn mixture. Bring to a boil, and cook 1 minute or until thickened, stirring constantly. Remove from heat, and stir in cheeses. Yield: 2-3/4 cups (serving size: 1 tablespoon).
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Mixing bowl
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Whisk
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Blender
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Chef's knife
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Cutting board
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Wooden spoon