Prep time: 15 minutes
Cook time: 20 minutes
This quick cheese sauce is great with chips or as a topping for any of your favorite Mexican dishes.
2 tablespoons butter
1/3 cup minced onion
2 tablespoons flour
1 cup Mariani Unsweetened Walnutmilk
1/4 cup enchilada sauce
Mexican seasoning blend to taste
3/4 cup shredded Pepper-Jack cheese
3/4 cup shredded sharp Cheddar cheese
Melt butter in a medium saucepan over medium heat. Add onion and cook for 10 minutes or until very soft, stirring occasionally. Stir in flour and cook for 1 minute more.
Slowly stir in Walnutmilk until a smooth sauce forms.
Add cheese a little at a time, stirring constantly. Cook over low heat for 5 minutes more.
Great served warm with wedges of handmade-style tortillas for dipping.
Substitute 1 1/2 cups of a 4-cheese or Jalapeño Mexican blend cheese in place of the 2 cheeses.
For a healthy snack, use oven-baked potato wedges as a dipper.
If preparing ahead, reheat over low heat, stirring frequently and adding a bit more Walnutmilk if sauce is too thick.