Oral Allergy Syndrome Friendly Ginger-Lime Queso

Total time25 min

Prep time10 min

Cook time15 min

Oral Allergy Syndrome Friendly Ginger-Lime Queso

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Ingredients

6 servings

1 tbsp unsalted butter
1 tbsp all-purpose flour
Just About Foods Organic All Purpose Gluten Free Flour Carrington Farms Gluten Free Flour with Fiber, 16 oz
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¾ cup whole milk
1 tbsp fresh ginger, finely grated
1 jalapeño, seeded and finely minced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked jalapeños in this recipe are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid jalapeños, 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)
Omit this
This ingredient likely doesn’t work for the diet.

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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