Quesadilla Sauce
Adapted from one that wanted me to use mayonnaise. MAYONNAISE. Suitable for dipping chips or filling a tortilla
Servings: 8 quesadillas
Ingredients
- 2 Tbsp butter
- 2 Tbsp flour
- 1 cup milk whole is best, but 2% passes muster
- 1/4 cup sour cream
- 1/4 tsp salt
- 1/4 tsp cayenne pepper
- 4 tsp green Tabasco (or jalapeño sauce)
- 3/4 tsp sugar
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic or more. I loves garlic
- 8 oz sharp cheddar, grated Pre-grated cheese has a coating to prevent the shreds from squishing together, which can hurt the texture and flavor
Instructions
- Melt the butter in a medium-sized skillet over medium head.
- Whisk in the flour until it combines to a smooth blond paste and starts to bubble at the edges. Doesn't take long.
- Add milk and sour cream and whisk until incorporated.
- Raise heat to high and bring to a boil. Continue whisking to avoid burning
- Lower the heat and simmer until the sauce thickens slightly, whisking continually.
- Add the cayenne pepper, salt, tabasco, sugar, cumin, paprika, and garlic. Whisk to combine.
- Remove from heat, add the cheese, stirring gently until the cheese melts.
- When the cheese is completely melted and the mixture smooth, the sauce is ready to serve.Enjoy immediately, either as a chip dip or as the cheese sauce for quesadillas.
Notes
- I highly recommend measuring out and prepping all the ingredients before beginning step one. It moves fast, and having it all right there ready to throw in simplifies everything.
- The sauce gets firm as it sets, so serving immediately is imperative.
- The sauce is best reheated in a skillet on medium-low heat until it melts. Stir to avoid burning.
- I add shredded chicken (with or without taco seasoning), minced bell pepper, and minced onion and pile it on half a tortilla. Then I fold the tortilla and crisp it on a hot surface (electric griddle, usually) to make quesadillas.
- This is one of those recipes that begs for improvisation and substitution. Try chili powder, hot sauce, and various cheeses. I find the dairy proportions are pretty solid, but swapping out flavors or adding spice is easy and fun.