Home > Queso Pizza Bowl

Queso Pizza Bowl

Yield – 4/12 oz. servings
INGREDIENTS	Ounces	Standard
Plugra® European Style Unsalted Butter #141343 – for roux	8.0	1 1/3 Cup
All Purpose White Flour – for roux	8.0	2 Cup
Pizza Dough – fresh dough ball	96.0 (3.8oz each)	12 Cups
Savoldi Pepper Jack Cheese Shredded #100692	64.0	16 Cups
Savoldi Monterey Jack Cheese Shredded #100840	32.0 + 8.0	10 ½ Cups
Rotel – Original (diced tomatoes & green chilies)	52.0	8 Cup
Garlic – fresh, minced	5.2	8 Tbsp
Milk – Whole	128.0 fluid	16 Cups fluid
Jalapeno – diced, IQF	12.0	>4 ½ Cup
Salt	1.5	8 tsp

Begin with making the roux, melting butter, and cooking the flour into a paste for thickening the sauce later on.
In a 5-quart, heavy bottom saucepan begins with the milk and garlic, cook for a few minutes until the fragrance of the garlic is apparent. Season with salt, add the Rotel and jalapeno while simmering in the milk.
Bring the milk up to a simmer and add in the roux, then cook until the roux blooms to thicken into a sauce.
Next add in the Pepper Jack Cheese and 4 ounces of the Monterey Jack Cheese and stir until all is mixed into a cheesy sauce. Reserve the additional Monterey Jack for later.
Stretch out your dough to cover a 8-inch pie tin, all the dough to be thicker on the outside rim it will create a crust to rip and dip once served.
Place the dough into a pan and then fill with 12 ounces of Queso, top with the remaining Monterey Jack Cheese and bake in a 425ᵒ F oven for 12-15 minutes, then serve.