Golden Corral Queso Cheese Sauce
Source: Golden Corral recipe card
Yield: 2 third-size pans (buffet style serving pans)
Shelf Life: 6 hours, 24 hours prepped, uncooked (under refrigeration)
Food Safety - Store leftover Queso Cheese Sauce overnight in walk -in cooler, and serve the next day.
Reheat to an internal temperature of 165°F.
Ingredients
1 can (#10 size - 6 lbs 10 oz - 106 oz - 3.4kg) cheddar cheese sauce
2 cans (28 oz.) Rotel Diced Tomatoes and Green Chilis, undrained
Procedures
-
Combine one can of cheese sauce and two cans of undrained
Rotel Diced Tomatoes and Green Chilis. -
Mix cheese sauce, Rotel Diced Tomoatoes, and Green Chilis until
thoroughly combined. -
To heat in steamer, heat Queso sauce in covered s.s. pan for 30
minutes. To heat in convection oven, heat cheese in covered s.s.
pan at 325°F for 30 -40 minutes. The internal temperature must be
165°F. -
Stir with spoon for 10 seconds until smooth and serve.