Pretzel sauces

By mona

Bobby Flay

Ingredients

• Queso Poblano Sauce:
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1 cup whole milk
• 12 ounces Monterey Jack cheese, grated
• 2 poblano chiles, roasted, peeled, seeded and chopped
• Salt and freshly ground black pepper
• 3 tablespoons freshly chopped cilantro leaves
• Mustard Sauce:
• 1/2 cup Dijon mustard
• 1/2 cup whole-grain mustard
• Honey, to taste

Details

Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Queso Poblano Sauce:
Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Monterey Jack cheese, poblano chiles, and season with salt and pepper, to taste.

Place the queso sauce into a bowl and sprinkle with chopped poblano.

Mustard Sauce:
Whisk together the mustards and honey, to taste, until combined. Let sit at least 30 minutes before serving.