roasted veggie cheese sauce
A yummy sauce to accompany grilled foods.
prep time
15 Min
cook time
10 Min
method
---
yield
makes about 4 c.
Ingredients
- 1 cup red bell roasted
- 4 - mushrooms, sliced & roasted
- 1 cup onion, roasted
- 3 cloves garlic, roasted
- 1 - jalapeno, sliced in half and roasted, seeds in
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon black pepper
- 1/2 teaspoon cumin
- 3 cups milk
- 1/2 cup canola oil
- 1/2 cup flour
- 16 ounces asadero cheese, shredded
How To Make roasted veggie cheese sauce
-
Step 1Roast red bell, onion, mushrooms, garlic, and half of a jalapeno (add entire jalapeno for more heat). Put into food processor, add 1/4 c olive oil and 1/2 tsp cumin. Puree. Set aside.
-
Step 2In medium sauce pan heat 1/2 c. oil (canola), add 1/2 c flour and make roux, let brown slightly. Add 1/2 c. of puree veggies to make a paste. Stir well, then add 2 c. of milk, whisk until well incorporated. When sauce begins to thicken, add 1 c of milk and mix well, then 2 c. of shredded cheese, 1 tsp. coarse sea salt, 1 tsp. of black pepper and 1 TBLS of chopped cilantro. Mix well, heat on simmer till cheese is melted and sauce has thickened. If sauce is too thin, add more cheese, if too thick add more milk.
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