Pepperjack Cheese Sauce

Use this yummy, easy, cheesy sauce as a warm dip for veggies or fries or bread (keep it warm in a fondue pot), in quesadillas, over tacos, on my Fiesta Bowls… really, on anything that needs a hint (or hammer) of spice and a heap of cheesy goodness.


1 tbsp unsalted butter

1 tbsp all-purpose flour

1 cup skim milk

1/2 cup shredded pepperjack cheese

1/2 cup shredded colby or mild cheddar cheese

1 to 3 tsp red chilli flakes (depending on your spice preference)

Salt to taste


1.  Melt butter in a small sauce pan over medium heat.  Add the flour and whisk to combine.  Cook, whisking continuously, until the raw flour smell is gone.  Slowly add the milk, whisking to blend and break up lumps.  Keep heating the mixture until it begins to thicken, being careful to keep it from coming to a boil.

2.  Slowly add the cheeses, whisking to combine.  If the sauce becomes to thick, add a little bit of milk.  Add the red chilli flakes and allow to cook on low heat for a few more minutes.  Taste and add salt if needed, although there should already be salt from the cheese

Et voila!  You’re done.  Serve warm.  Can be kept refrigerated for several days.  Thin with milk if the sauce thickens too much.

One thought on “Pepperjack Cheese Sauce

  1. Pingback: Fiesta Bowls!!! (Yes, fiestas require three exclamation points… always.) | Pond Blog

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