Guajillo Queso
- 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
- 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.
milk, guajillo chiles, unsalted butter, flour, queso quesadilla, salt, chicharrones
Taken from www.foodnetwork.com/recipes/marcela-valladolid/guajillo-queso.html (may not work)