Ingredients
Directions
Yield: 32 / 3oz. serving | ||
INGREDIENTS | Ounces | Standard |
Plugra® Unsalted Butter #140720 | 4.0 | ½ Cup |
All Purpose White Flour | 4.0 | 1 Cup |
Heavy Whipping Cream | 64 Fluid | 8 Cups |
Garlic – Crushed | 1.5 | 2 Tbsp |
Salt | 0.4 | 2 tsp |
White Pepper | 0.2 | 1 tsp |
Poblanos – Roasted, Chopped | 5.0 | 2 Cup |
Jalapeno- Roasted, Chopped | 1.0 | 2 Tbsp |
La Vaquita® Oaxaca Melting Cheese – Shredded #140720 | 16.0 | 2 Cup |
Cilantro – Minced | 0.6 | 1 Cup |
- In a heavy bottom 4-quart saucepan begin to melt the butter while mixing in the flour to create a roux. Allow the flour to cook out of the butter and set aside for future use.
- Developer note: Depending on your preference you can more or less of the roux to thicken your cream.
- In the same saucepan with the roux removed add in the heavy whipping cream, garlic, salt, white pepper, poblano and jalapeno peppers.
- Simmer for 5 minutes or until the garlic is cooked and the flavors infuse the cream.
- Next bring the cream up to a simmer and stir in the roux, bringing the cream up to a slow boil while whisking the cream.
- Once the cream mixture has thickened and there is no evidence of the roux remove from the stove top and deposit the entire amount of Oaxaca shredded cheese into the sauce, stir it in as it melts.
- Finish the dip by stirring in the minced cilantro.
- Hold warm for service or portion out into individual ramekins for service.
- Before serving, top with additional shredded Oaxaca cheese.