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Roasted Jalapeno Cheese Sauce

This roasted jalapeno cheese dip is the bee’s knees (or insert some other old timey saying here). I’ll put it like this: this dip is so good, you’re gonna want to lick the bowl. 
5 from 1 vote
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Course: Appetizer
Cuisine: American
Keyword: Cheese Sauce
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6

Ingredients

  • 2 Tablespoons Unsalted Butter Room Temperature
  • 2 Tablespoons All Purpose Flour
  • 1 Cup Whole Milk
  • ¼ Teaspoon Paprika
  • ¼ Teaspoon Sea Salt
  • ½ Cup Shredded Cheddar Cheese
  • 1 Small Jalapeno Broiled

Instructions

  • Start by cutting the jalapeno in half and taking the seeds and rib out. If you like it spicy then by all means keep the seeds in and broil the jalapeno whole. Broil the jalapeno in the oven for about 10 minutes or until the skin gets nice and charred (rotate the pepper to ensure all sides are charred). The cooking time could change depending on how close your rack is to the broiler so keep an eye on it. When the jalapeno is done take a paper towel and pull the skin off then mince and set aside. (See note)
  • While the jalapeno is broiling take a box grater and shred the cheddar cheese put it in a small bowl and set aside. (See note)
  • In a medium sauce pan add the butter and flour. Whisk until combined and cook the butter and flour mixture for 1-2 minutes. This is going to cook off the flour taste. That wouldn’t be good in the sauce. Then add the milk and whisk occasionally. It will take about 5-7 minutes for the sauce to thicken.
  • Add the shredded cheese, the broiled jalapeno and the paprika. Whisk until the cheese is melted and the sauce is nice and thick. Pour over your favorite nachos. Enjoy!

Notes

  • I like getting the skin of the jalapeno nice and charred that is where you will get that smoky flavor without using a grill. This adds another flavor element that you won’t expect. You will still get the spice but you will also get a nice smoky flavor.
  • The best way to shred semi soft cheese is to put it in the freezer for about 15 minutes. This hardens the cheese which helps make it easier to grate. You do not want to use already shredded cheese because it includes cornstarch to prevent the cheese from clumping together into a ball. That will change how the cheese melts and you will not get that smooth sauce you want. No one likes a lumpy sauce.
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