Guajillo Queso
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 309
- Total Fat
- 23
- Saturated Fat
- 13
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 16
- Cholesterol
- 60
- Sodium
- 389
- Total: 35 min (includes soaking time)
- Active: 15 min
Ingredients
1 cup whole milk
3 dried guajillo chiles, stemmed, seeded and deveined
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
12 ounces shredded Queso Quesadilla or Monterrey Jack cheese
Salt
Serving suggestions: chicharrones, tortilla chips or pretzels
Directions
- Heat the milk in a small pot on medium heat until warm. Remove from the heat, add the chiles and soak for about 20 minutes. Transfer to a blender and process until smooth.
- Melt the butter in a medium saucepan over medium heat. Add the flour and cook for 1 minute. Whisk in the chile-seasoned milk (the color will be red) and cook slightly until thickened. Remove from the heat and stir in the cheese. Season with salt.
- Serve immediately with chicharrones, tortilla chips or pretzels.