1/4 cup enchilada sauce
1 tsp Aleppo (or other ground pepper)
1/4 tsp cayenne (more or less depending on spicy level)
1 tsp cumin
1 tsp Chile lime seasoning blend from Trader Joe’s (optional)
1 1/2 cups of milk
1 cup shredded extra sharp cheddar cheese
1 cup shredded Monterey Jack
2 Tbsp cornstarch
1. Bring 1½ cups of the milk to a simmer in a medium saucepan over medium-high heat (whatever you do, don’t turn your back on it, as me how I know - lol). Whisk the cornstarch, spices, and ¼ Cup of enchilada sauce together once combined, whisk into the simmering milk. Continue to cook, whisking often, until the sauce has thickened, about 2 minutes.
2. Off the heat, stir in the cheeses until all the cheese is melted and smooth. Season with salt to taste.
This would be great on Nachos, Tacos, Broccoli, Steamed Cauliflower, Crackers, Chips, French Fries, or just by the spoonful.
P.S. This recipe is so easy to make and customize to your taste & spice levels.
P.S.S. This makes a little over a pint of sauce.
TO MAKE AHEAD
The sauce can be refrigerated in an airtight container for up to 4 days. Reheat the sauce over low heat, whisking to recombine.
Safely Dehydrating Meat: Dry only lean meats and blot off any oil during the drying process. It is the fat in meat that can turn rancid as it reacts over time with oxygen. Heat and light accelerate oxidation, so store in a cupboard away from heat.
I get asked, quite a bit, why I dehydrate a lot of our stuff instead of canning it. Well let me tell you why. I love that I can make a large batch of sauce and only have to use 1 jar to hold it all. This sauce was about 14+ cups before I dehydrated it. Now instead of using a dozen or so jars, I use one left over (cleaned out) spaghetti jar for the 14 oz. of powder I have. And in this day and age when jars are hard to find and the prices are through the roof, it's even more important to me to conserve where I can. (yes, pun intended) ;)
Once completely dry, break up the sheets of dried sauce into a large bowl and then place in blender or spice grinder. Once ground into powder, place in air tight jar.
To use your sauce from powder: For me, I usually start with the amount of boiling water I want as sauce, and then add a couple tablespoons at a time until the flavor is what I am going for for that dish. Depending on how fine or coarse your powder is will determine the dissolving time. Mine usually only takes about 5 minutes.
Other sauces you can dehydrate: Spaghetti sauce, BBQ Sauce, Picante Sauce / Salsa, Siracha and other Hot Sauces, mustards, etc/
It is not recommended to dehydrate sauces that have a heavy oil or dairy content.
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On the go a lot? Don't have time to always make a wholesome dinner for your family? Check out these recipes to get you ahead of the game.
How to's, ideas, inspiration, books, and so much more for learning how to can and preserve your food.
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