Reviewed: Nov. 16, 2009

This was very good. The only change I will make it to add a little jalapeno instead of some many chili's next time! Dint have quite enough of a kick for me.

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cookingmomma

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Reviewed: Nov. 4, 2009

It was really good. A little lacking in the spice department, I added a tiny bit of crushed red pepper to it and that helped a lot. It had to be kept warm to not get clumpy. But overall, we really liked it.

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steph04

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

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Reviewed: Oct. 11, 2009

Used this recipe, minus the chilies and served it over shell noodles for my 2 year old - she loved it, and so did mommy and daddy! Great basic recipe, been looking for one of these that doesn't use velveeta.

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momma2kinsey

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Reviewed: Aug. 14, 2009

Pretty much the closest sauce that I've made to the real thing you get at tex mex restaurants. The taste and smell is almost spot on, but the consistency isn't quite there. That being said, I LOVE this recipe. I'll be using it and experimenting some more with it to tailor it to my own tastes, but go with exactly what it says to get a great tasting white cheese sauce.

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Elisabeth

Cooking Level: Intermediate

Home Town: Monticello, Wisconsin, USA

Living In: Hartford, Connecticut, USA

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Reviewed: Aug. 13, 2009

This was ok but still not like the resturant makes

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cfrankenberry

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Reviewed: Jul. 15, 2009

This turned out surprisingly well! I was looking for something close to On The Border sour cream sauce, and this wasn't quite that, but good nonetheless. I used 1 stick (1/2 cup) unsalted butter, about 2 cups cheese (it was a cheddar jack blend, couldn't find plain jack at my grocery store), 1 cup sour cream, and about 6 oz chilis. At first, it didn't seem everything was going to melt, and I was afraid the consistency was going to be lumpy or stringy. However, I just kept stirring and bumping up the heat (still keeping it under boiling), and it turned into a very creamy smooth consistency with time. I poured it over chicken burritos. Husband raved. Yes, it is fatty, but you don't need any cheese or sour cream in your burritos when you use this, so it's the only bad part of an otherwise healthy meal.

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wakeupwriting

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Reviewed: Jul. 13, 2009

I'm trying to think of what ingredient is missing here. I thought that the fat content was much too high for a thin, smooth flow onto a plate of enchiladas or for a dip. It was more like the consistency of room temperature butter. It has a lot of potential, it just wasn't what I had expected.

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THEDOGATEMYNAME

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2009

This recipe was much too salty. I much prefer other recipes that incorporate different cheeses instead of strictly the Jack.

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LaMariposa

Cooking Level: Intermediate

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Reviewed: May 22, 2009

With some changes, this cheese sauce was great! For starters I only used 1/2 the amount of butter called for. I added 1/2 cup flour, wisking it together with the melted butter, then slowly added 1 cup milk (while cooking on LOW heat). Once that was smooth and creamy, I added the cheese, chilies and sour cream. I stirred it often and it is IMPORTANT to cook it slowly on LOW heat. It will take awhile to become a creamy consistancy. I almost gave up, it looked grainy and just not good, but I gave it a little more time and it was perfect!

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Mrs Nault

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: May 1, 2009

I am so disappointed in this recipe. It was WAY too much butter and the sauce had a grainy bad consistancy. After deciding to store in fridge to taste again later, it was a more greasy solid mass. I hated to waste all those expensive ingredients. I will keep looking for a recipe to try.

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Jonna

Cooking Level: Intermediate

Living In: Republic, Missouri, USA

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Reviewed: Apr. 24, 2009

I really liked this cheese sauce, but my husband wasn't convinced. I also made it for guests He didn't like the texture and thought it should be creamier.

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sjamison

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Reviewed: Mar. 30, 2009

didn't taste good.

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Sherri

Cooking Level: Intermediate

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Reviewed: Mar. 7, 2009

Way too much butter. Sauce was greasy. Cheese finally does melt even though you think it won't. If I made this again I would cut the butter down to 1/4 because 1/2 was still too much. Needs more spice too.

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Rebecca

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Reviewed: Feb. 22, 2009

You can also use white american cheese in this recipe. It turns out much creamier and does not separate if you have to bake it and is great with or without the peppers/salsa--kid friendly! Works very well with chips, chimichangas, enchiladas or anything at all! Do cut the butter in at least half.

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moparmom2

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Reviewed: Feb. 22, 2009

I just couldn't get this to work out, even with following others' tips to cut back on the butter to 1/4 cup, and only use low heat. The flavor was good, the consistency wasn't (it quickly hardened and became grainy).

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MEGYEAH

Cooking Level: Expert

Home Town: Sewickley, Pennsylvania, USA

Living In: Moon Township, Pennsylvania, USA

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Reviewed: Feb. 19, 2009

I did not care for this recipe.

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digitalgreen

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Reviewed: Jan. 19, 2009

Not what i expected...but not bad.

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Crissandra

Cooking Level: Intermediate

Living In: Mississauga, Ontario, Canada

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Reviewed: Dec. 28, 2008

Very salty, bad texture, not like a Sauce at all.

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Cheryl

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Valdosta, Georgia, USA

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Reviewed: Sep. 21, 2008

Wasn't cheesy enough, tasted too much like sour cream for my taste. Could of been that I had to use cheddar and montery jack mix cheese because I couldn't find just MJ in our store. Will try to make again with different cheese.

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