Quesadilla Sauce
Adapted from one that wanted me to use mayonnaise. MAYONNAISE. Suitable for dipping chips or filling a tortilla
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Appetizer, Side Dish, Snack
Cuisine: Tex-Mex
Servings: 8 quesadillas
- 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
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.
- 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.