Sastojci: 200 g krem sira (Philadelphia ili sličan), 100 g rendanog sira (cedar sira ili gauda sira), 100 ml mleka (ili po potrebi), 1 kašika neslanog putera, ½ kašičice belog luka u prahu (opciono), ½ kašičice dimljene paprike (opciono), prstohvat soli , ¼ - ½ - 1 mala ljuta paprika (sitno seckana) ili ⅛ - ¼ - ½ kašičice čilija u prahu* (opciono).
Priprema:
1. U šerpi na srednjoj temperaturi (4) otopi puter.
2. Dodaj krem sir i mešaj dok se ne rastopi.
3. Postepeno dodaj mleko i mešaj dok se smesa ne ujednači i postane kremasta.
4. Dodaj rendani sir i mešaj dok se potpuno ne rastopi.
5. Dodaj beli luk u prahu, dimljenu papriku i so.
6. Smanji temperaturu na srednje nisku (3) ili nisku (2) i mešaj još 1–2 minuta dok sos ne postane gladak i gust.
7. Posluži odmah uz tortilja čips.
Napomena:
- Ako ti je sos previše gust, dodaj još malo mleka.
- Ako ti je previše tečan, kuvaj još minut-dva ili dodaj još malo rendanog sira.
Napomena za čili i ljutu papriku:
1. Koliko čilija (u prahu) da staviš?
- Blago ljuto: 1/8 kašičice
- Srednje ljuto: 1/4 kašičice
- Jako ljuto: 1/2 kašičice
2. Ako koristiš svežu ljutu papriku
- Blago ljuto: 1/4 male paprike (sitno seckana)
- Srednje ljuto: 1/2 male paprike
- Jako ljuto: cela mala paprika
Upotreba:
Sirni sos se najčešće koristi kao sos za umakanje uz grickalice i meksička jela. Evo gde se najčešće koristi:
1. Uz tortilja čips
Umaces čips u topli sirni sos.
2. Uz nacose
- Preko nacosa (čips sa sirom) ili kao dodatak pored.
3. Odlično ide sa dodatkom:
- mlevenog mesa
- pasulja
- halapenjo papričice
- salse
3. Uz povrće
Kao sos za umakanje za:
- šargarepu svezu
- krastavac
- papriku svezu
- celer stabljiku
4. Uz pomfrit
- Kao sos za umakanje (umesto kečapa ili majoneza).
5. Kao dodatak u takose i buritose
- Može da se doda u tortilje kao kremasti sloj, zajedno sa piletinom ili povrćem.
6. Uz piletinu (npr. medaljone ili trakice) kao sos za umakanje.
Ingredients: 200 g of cream cheese (Philadelphia or similar), 100 g of grated cheese (cheddar cheese or gouda cheese), 100 ml of milk (or as needed), 1 tablespoon of unsalted butter, ½ teaspoon of garlic powder (optional), ½ teaspoon of smoked powder paprika (optional), a pinch of salt, ¼ - ½ - 1 small hot pepper (finely chopped) or ⅛ - ¼ - ½ teaspoon of chili powder* (optional).
Preparation:
1. Melt the butter in a saucepan at medium temperature (4).
2. Add the cream cheese and mix until it melts.
3. Gradually add milk and mix until the mixture becomes uniform and creamy.
4. Add grated cheese and mix until it melts completely.
5. Add garlic powder, smoked paprika and salt.
6. Reduce heat to medium-low (3) or low (2) and stir for another 1–2 minutes until the sauce is smooth and thick.
7. Serve immediately with tortilla chips.
Note:
- If the sauce is too thick, add a little more milk.
- If the sauce is too thin, cook for another minute or two or add a little more grated cheese.
Note for chili and hot pepper:
1. How many chilies (powdered) should you use?
- Slightly spicy: 1/8 teaspoon
- Medium spicy: 1/4 teaspoon
- Very spicy: 1/2 teaspoon
2. If you use fresh hot pepper
- Mildly spicy: 1/4 small pepper (finely chopped)
- Medium hot: 1/2 small pepper
- Very spicy: whole small pepper
Using:
Cheese sauce is most often used as a dipping sauce for snacks and Mexican dishes. Here is where it is most often used:
1. With tortilla chips
Dip chips in warm cheese sauce.
2. With nachos
- Over nachos (chips with cheese) or as a side dish.
3. It goes great with the addition of:
- minced meat
- beans
- jalapeño peppers
- salsa
3. With vegetables
As a dipping sauce for:
- carrot raw
- cucumber
- paprika raw
- celery stalk
4. With French fries
- As a dipping sauce (instead of ketchup or mayonnaise).
5. As an addition to tacos and burritos
- It can be added to tortillas as a creamy layer, along with chicken or vegetables.
6. With chicken (e.g. medallions - nuggets or strips) as a dipping sauce.
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