Hatch Chile Cheese Queso Sauce



  • 2 Tbsp butter
  • 2 Tbsp flour
  • 2 cups milk
  • 3/4 lb Henning’s Hatch Pepper Heritage Cheddar, shredded (approximately 2-1/2 cups)


  1. In a medium sized sauce pot over medium high heat, melt the butter, then add the flour and cook 1 minute. Remove from heat then whisk in the milk. Return to heat and bring to a boil whisking frequently to keep from scorching. Remove from heat and stir in the shredded cheese.

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