A cross between queso dip and fondue, this pepper jack cheese sauce is so good you’ll want to cook up more things to eat it with!
Serve it up with sriracha lime beer corn fritters from the Beeronness.com.
- 1 tablespoon butter, unsalted
- 1 tablespoon flour
- 1/2 cup – 3/4 cup milk
- 4 ounces pepper jack cheese, cut into small cubes or grated
- salt and pepper to taste
- Melt butter in a small saucepan over medium heat.
- Once melted, stir in the flour. Cook until bubbly, stirring continuously, about 1-2 minutes.
- Slowly whisk or stir in a 1/2 cup of milk. I switch between a whisk and a wooden spoon. The whisk helps dissolve the flour better, but the spoon helps get into the edges of the saucepan so all the flour-butter mixture gets incorporated. Once all the milk is added, continue to stir, but let come to a boil to thicken.
- Once thick, slowly whisk or stir in the cheese in small batches. After all the cheese is added and melted, check seasoning. Add salt and pepper to taste. If mixture is too thick, add more milk. Remove from heat. Serve warm.