Fructose Free Ginger-Lime Queso
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Learn more →Ingredients
6 servings
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- ¾ cup whole milk
- 1 tbsp fresh ginger, finely grated
- 1 jalapeño, seeded and finely minced
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/6 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
- ½ tsp ground cumin
- ¼ tsp salt
- 8 oz monterey jack cheese, freshly shredded
- 2 oz sharp cheddar cheese, freshly shredded
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tbsp fresh cilantro, finely chopped (optional)
For serving
- tortilla chips, for serving
Instructions
- 1
Melt the butter in a medium saucepan over medium heat until foamy. Add the flour and whisk constantly for about 1 minute, until the mixture turns pale golden and smells faintly nutty.
- 2
Pour in the milk in a slow, steady stream, whisking continuously to prevent lumps. Cook, whisking frequently, for 3–4 minutes, until the sauce thickens enough to coat the back of a spoon and a finger drawn through leaves a clean line.
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