Hispanic Kitchen

Spice It Up!

Pasta de Jamón y Queso

1/2 pound queso Patagrás (Gouda)
4 tablespoons butter
2 cups milk
4 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon mustard
1/4 teaspoon black pepper
1 teaspoon salsa inglesa
2 eggs
1-1/2 cups ground sweet ham

Grate or ground the cheese in a food processor.
Melt the butter in a deep pot over low heat. As the butter melts, put the milk, flour, salt, mustard, black pepper and salsa inglesa in a food processor. Mix until well-blended.
Pour the mixture into the pot with the melted butter. Raise the heat a little and whisk the mixture until it starts to thicken.
Beat the eggs in a bowl and add them little by little into the pot with the sauce, but mix well after each addition in order to avoid having the eggs scramble.
Add the cheese, a handful at a time, and whisk the mixture so that the cheese is completely melted before adding the next handful.
Once all the cheese has been added and you have a fondue-like consistency, add a cup and a half of ground sweet ham to the mix, a little at a time until all the ingredients have been blended.
Serve cold with crackers or warm with raw veggies or crackers.

Recipe provided by Hispanic Kitchen member Christina Gomez-Pina. Check out Christina's blog at MomsMiami.com.


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