Real Recipes From Real Home Cooks ®

roasted veggie cheese sauce

(2 ratings)
Recipe by
Lynn Socko
San Angelo, TX

A yummy sauce to accompany grilled foods.

(2 ratings)
yield serving(s)
prep time 15 Min
cook time 10 Min

Ingredients For roasted veggie cheese sauce

  • 1 c
    red bell roasted
  • 4
    mushrooms, sliced & roasted
  • 1 c
    onion, roasted
  • 3 clove
    garlic, roasted
  • 1
    jalapeno, sliced in half and roasted, seeds in
  • 1 Tbsp
    fresh cilantro, chopped
  • 1 tsp
    black pepper
  • 1/2 tsp
  • 3 c
  • 1/2 c
    canola oil
  • 1/2 c
  • 16 oz
    asadero cheese, shredded

How To Make roasted veggie cheese sauce

  • 1
    Roast 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.
  • 2
    In 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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