Best 2 Queso Gravy Recipes

**Indulge in the Savory Delights of Queso Gravy and its Versatile Recipes**

Prepare to tantalize your taste buds with the irresistible charm of queso gravy, a culinary masterpiece that seamlessly blends the rich, gooey goodness of cheese with the velvety smoothness of gravy. This delectable sauce finds its roots in the vibrant culinary traditions of the American South, where it has long been cherished as a beloved comfort food. Embark on a culinary journey as we unveil the secrets behind this extraordinary dish and guide you through a collection of queso gravy recipes that will leave you craving for more. From the classic Southern rendition to innovative twists that incorporate unique ingredients and flavors, this article offers a delightful array of options to suit every palate.

Let's cook with our recipes!

QUESO GRAVY

Queso Gravy image

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

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

CHICKEN-FRIED STEAK WITH QUESO GRAVY

Chicken-Fried Steak With Queso Gravy image

Number Of Ingredients 8

Ingredients

1/2 pound beef top round, cut into 4 equal-size pieces
2 1/2 teaspoons kosher salt
1 teaspoon black pepper
1 tablespoon cumin
1/4 teaspoon cayenne
1 1/2 cups flour
2 eggs
1/4 cup whole milk

Steps:

Place the pieces of steak under plastic wrap or parchment paper, and use a meat hammer or the back of a small pan to pound each to a uniform 1/4-inch thickness, roughly doubling its surface size. Heat oven to 200. Pour 1/2 inch to 3/4 inch of oil into a cast-iron or other large, heavy skillet, and place over medium-high heat.
Combine salt, pepper, cumin and cayenne pepper in a small bowl, then use the mixture to season the meat aggressively, massaging the spices into the meat.
ut the flour into a large zip-top bag or baking dish. Beat eggs and milk together in a bowl. Shake each piece of steak in the bag of flour or press into the dish of flour, making sure both sides are well coated. Shake off excess flour, dip steak into milk mixture, and then again into the flour. Shake off excess, and place steak on a large plate or sheet pan. Repeat with remaining steaks.
When the oil has reached 300 degrees, or a flick of flour sizzles in it furiously, work in batches to cook the steaks in the pan, so that they have room around them, probably just two steaks per batch. They will pop and hiss. Cook for 2 to 3 minutes, or until juices start to bubble out of the top of the coating, then use tongs to turn the pieces over gently, and cook the other side 3 to 4 minutes longer, until they are crisp and golden brown. Transfer cooked steaks to a sheet pan, and keep warm in the oven.
Remove steaks from oven and serve, topping each steak with queso gravy and, if you like, some pico de gallo or favorite salsa.

Tips:

Use fresh ingredients: The fresher the ingredients, the better your queso gravy will taste. This is especially true for the cheese, milk, and butter.
Shred your own cheese: Pre-shredded cheese contains additives that can prevent it from melting smoothly. Shredding your own cheese will give you a smoother, more flavorful sauce.
Use a good quality roux: The roux is the base of the queso gravy, so it's important to use a good quality one. Make sure to cook the roux until it is a light golden brown color.
Don't overcook the cheese: Once you add the cheese to the roux, stir it constantly until it is melted and smooth. Overcooking the cheese will cause it to become tough and rubbery.
Season to taste: Once the queso gravy is finished, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or cayenne pepper.

Conclusion:

Queso gravy is a delicious and versatile sauce that can be used on a variety of dishes. It is perfect for smothering burritos, tacos, and nachos. It can also be used as a dip for chips or vegetables. No matter how you choose to use it, queso gravy is sure to be a hit!