QUESO GRAVY

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This is a slightly looser version of a traditional Tex-Mex chile-cheese dip, appropriate for use on chicken-fried steak (or plain old fried chicken), as a topping for enchiladas or simply as something into which to dip chips or crisp vegetables. It scales up nicely if you'd like to double it for use at a party -- just keep it warm in a low slow cooker, set up on a sideboard. Increase the number of jalapeños to taste.

Provided by Sam Sifton

Categories sauces and gravies, side dish

Number Of Ingredients 8

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Ingredients

1 tablespoon neutral oil, like canola or grapeseed
1/4 cup diced yellow onion, approximately 1/4 of a medium-size onion
1-2 medium jalapeños, to taste, seeded and diced
1 tablespoon cornstarch
1 1/2 cups whole milk
8 ounces American cheese, shredded or torn
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt

Steps:

Pour the oil into a saute pan or heavy bottomed pot set over medium-low heat. When it shimmers, add onions and jalapeños, and cook, stirring often, until they have softened, about 5 minutes.
Meanwhile, whisk together the cornstarch and milk. When the onions and jalapeños are soft, pour the cornstarch mixture into the pan. Bring to a simmer, then lower heat and cook for 1 to 2 minutes, stirring constantly, until the gravy begins to thicken. Add the cheese, cumin and salt. Stir to combine, and allow the cheese to melt, then taste and adjust seasonings.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 14 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 392 milligrams, Sugar 3 grams, TransFat 0 grams