Moe’s Southwest Grill Cheese Recipe

There is few sauces more praised than cheeseor, and Moe’s Southwest Grill has put an addictive spin on it that keeps people coming back for more.

Moe’s specializes in Tex-Mex and Mexican cuisine, and while burritos, nachos, and quesadillas are the highlights of its menu, cheese is the main attraction.

This cheese is a variant of white cheese, it has 3 different types of cheese and is enhanced with chopped green chiles and jalapenos to give it an extra touch of flavor.

Best of all is that It is remarkably easy to make at home and can be prepared in minutes.so next time you’re craving cheese fries or want to be the hero of a dinner party, look no further!

How to make Moe’s Southwest Grill Cheese

The backbone of Moe’s cheese is white American cheese, which you can find over the deli counter at your local grocery store. This cheese is the binder for the cheese, and as such cannot be substituted.

In addition to white American cheese, the cheese is topped with Monterey jack and white cheddar cheese, and topped with chopped green chiles, jalapeños, and pickled jalapeño juice for flavor.

The cheese is melted with the milk and butter and brought together in a double pot to prevent burning.

If you don’t have a double boiler, don’t worry! An impromptu one can easily be made by placing a mixing bowl over a saucepan (you want it to be a tight fit) filled with two inches of hot, but not boiling, water.

The heat from the hot water gently warms the bottom of the bowl and promotes even melting, resulting in a silky smooth cheese without any burnt bits sticking to the pan.

Ingredients:

(12-15 servings)

  • 16oz white American cheese, cubed or crumbled (if using slices, they must be ripped)
  • 3oz Monterey Jack cheese, grated
  • 2oz white cheddar cheese, grated
  • 3 tablespoons of butter
  • 2/3 cup milk, more if needed
  • 8oz canned green chiles, such as hatch, drained and coarsely chopped
  • 4 pickled jalapeno slices, coarsely chopped
  • 1-2 tablespoons jalapeño brine (more or less depending on preference)
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cumin

Instructions:

Step 1:

Fill a saucepan with 5 cm of water and put it on medium heat. Once the water is hot and steaming, but not boiling, place a mixing bowl on top of the saucepan.

The surface of the water and the bottom of the bowl should not touch, as the steam and internal heat will naturally warm the bowl.

When the bottom of the bowl is hot to the touch (about 45 seconds), add the butter and milk and stir until the butter is melted and the milk is hot.

Step 2:

Add the American cheese to the hot milk and butter mixture. Using a whisk or spatula, stir constantly until all the cheese has melted and is fully incorporated into the milk.

Add the Monterey Jack cheese and white cheddar cheese, stirring continuously until all the cheese has melted and the cheese is silky smooth.

At this point, if the cheese is too thick, add ¼ cup of milk at a time to thin it out until you reach your desired consistency.

Step 3:

Stir in chopped green chiles, jalapeños, jalapeño brine, salt, and cumin. Whisk to incorporate the brine and spices and evenly distribute the chiles and jalapeños. Taste and adjust the spices if necessary.

Serve immediately with tortilla chips and enjoy.

Ingredient Substitution

The best thing about cheese is that it doesn’t take a one-size-fits-all approach, and swapping out the cheese and chiles without compromising flavor and texture is remarkably easy.

Moe’s has put a wonderful spin on the classic cheese sauce, and its blend of milk and white American cheese provides an excellent base for various cheese combinations.

Hard, aged cheeses are not recommended as they do not melt evenly, but otherwise the world is your oyster!

1. Colby Cheese

Colby is a great substitute for cheddar and works wonderfully in this recipe.

It’s slightly less spicy than cheddar, melts beautifully, and has a lingering sweetness that helps tame some of the heat given off by the chiles and jalapeños.

2. taleggio

Although it may not look like a cheese you’d put on cheese, taleggio is an excellent choice, especially if you want an elevated cheese sauce.

Taleggio is a soft Italian cheese that is sweet, herbaceous, and slightly tart. The rind does not melt and must be removed before adding the cheese to the cheese base.

Taleggio will take a little longer to melt than other cheeses, but once melted it adds a heady richness to the cheese that will keep everyone coming back for more.

3.Fontina

Fontina is the darling of the cheese sauce world, and for good reason: it has remarkable melting properties and wonderful spiciness.

Swapping cheddar or Monterey Jack for fontina is super easy, but like many higher-end types of cheese, be careful to choose a soft fontina, as aged varieties don’t melt as well.

4. Roasted poblano peppers

Poblano peppers are delicious Mexican chiles that work great as a substitute for green chiles. Poblanos are on the soft side and are often roasted to make them pliable.

They’re delicious canned, but if you’re feeling adventurous, grilling them fresh adds a new dimension to cheese.

Just roast them whole at 375°F/191°C until the skin is completely charred, then place them in a container covered with plastic wrap.

After 30 minutes, peel off the blistered skin and slice the poblano and remove the seeds. Chop it coarsely and you’re done.

5. Serrano peppers

If you like it hot, serrano peppers are a great substitute for jalapenos and are just as easy to come by.

Serranos are about 5 times hotter than jalapeños, so if you want a spicier cheese but don’t want to overdo the heat, try cutting the amount in half. But if you like spicy, go for it!

What to Serve Moe’s Southwest Grill Cheese With

Starting a meal with a bowl of piping hot cheese and fresh tortillas is a must when dining at Tex-Mex establishments, but don’t miss out on the sheer delight of adding cheese to your main course.

The deeply beautiful flavors of Mexican and Tex-Mex cuisine make cheese sing, and there are so many amazing dishes you can add cheese to. Here are some of our favourites.

Fajitas

Being faced with a platter of sizzling fajitas and the necessary toppings is incredibly satisfying in itself, and cheese will take an already amazing dish to the next level.

Just add a dollop of cheese to the bottom of the tortilla to anchor the meat, or drizzle it on top to punctuate your fajita creation with some cheese.

Tacos

Tacos can be a perfect meal and are great for experimenting with flavors and textures. Next time you’re making the perfect taco bite, add some cheese to the mix; you won’t be disappointed!

Burritos and Burrito Bowls

Burritos and burrito bowls are staples at Tex-Mex restaurants and for good reason: They have it all. Burritos are packed with spice, texture, and flavor, and there’s always room for more!

Adding cheese to this incredible dish creates even more dimension, however you incorporate it. Whether added to a burrito, drizzled over a bowl, or dipped as a dip, you can’t go wrong!

How to Reheat Moe’s Southwest Grill Cheese

Reheating cheese is incredibly easy and can be done in a number of ways.

How to Reheat Moe’s Southwest Grill Cheese in the Oven

To reheat on the stove, build a double pot and place over medium heat. Gently heat cheese in heated bowl, stirring frequently until heated through.

How to Reheat Moe’s Southwest Grill Cheese in the Microwave

To reheat in the microwave, transfer the cheese to a microwave-safe bowl and cover with a damp paper towel. Heat on high for 1 minute, stirring once. Repeat the operation until it is very hot.

How to Store Moe’s Southwest Grill Cheese

It’s rare that a cheese bowl isn’t completely demolished, but if you find yourself with leftovers it’s a breeze to put away.

Store in the fridge

To store the cheese in the fridge, make sure it has cooled completely and cover it well with a lid. It will keep well in the fridge for up to 3 days.

Store in the freezer

If you have leftover cheese and want to save it for later use, it freezes very well. Make sure the cheese has completely cooled before storing it in the freezer.

Once cooled, cover tightly in a freezer-safe container for up to 1 month. Thaw it in the fridge 1 day before using it.

Moe’s Southwest Grill Cheese Recipe

There are few sauces everyone loves more than cheese, and Moe’s Southwest Grill’s version has become a cult following. A variation on white cheese with the perfect amount of spice, Moe’s Cheese is easy to reproduce at home and a real crowd pleaser.

Prep Time5 mins

cook time10 mins

total timefifteen mins

Dish: Starter, Side dishes

Kitchen: Mexican, Tex-Mex

keyword: Moe’s Southwest Grill Cheese Recipe

Serving: fifteen

calories: 460kcal

Author: Antonella

  • double boiler

  • mixing bowl

  • saucepan

  • wire whisk

  • 16 oz diced or grated white American cheese if slices are used, they must be torn
  • 3 oz shredded Monterey Jack cheese
  • 2 oz grated white cheddar cheese
  • 3 tablespoons of butter
  • 23 cups of milk more if necessary
  • 8 oz canned green chiles like hatch, drained and coarsely chopped
  • 4 coarsely chopped pickled jalapeno slices
  • 1-2 tablespoons jalapeño brine more or less according to preference
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cumin
  • Fill a saucepan with 5 cm of water and put it on medium heat. Once the water is hot and steamy, but not boiling, place a mixing bowl on top of the saucepan.

  • The surface of the water and the bottom of the bowl should not touch, as the steam and internal heat will naturally warm the bowl.

  • When the bottom of the bowl is hot to the touch (about 45 seconds), add the butter and milk and stir until the butter is melted and the milk is hot.

  • Add the American cheese to the hot milk and butter mixture. Using a whisk or spatula, stir constantly until all the cheese has melted and is fully incorporated into the milk.

  • Add the Monterey Jack cheese and white cheddar cheese, stirring continuously until all the cheese has melted and the cheese is silky smooth.

  • At this point, if the cheese is too thick, add ¼ cup of milk at a time to thin it out to your desired consistency.

  • Stir in chopped green chiles, jalapeños, jalapeño brine, salt, and cumin. Whisk to incorporate the brine and spices and evenly distribute the chiles and jalapeños. Taste and adjust the spices if necessary.

  • Serve immediately with tortilla chips and enjoy.

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