Golden Corral Queso Cheese Sauce

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.


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


  1. Combine one can of cheese sauce and two cans of undrained
    Rotel Diced Tomatoes and Green Chilis.

  2. Mix cheese sauce, Rotel Diced Tomoatoes, and Green Chilis until
    thoroughly combined.

  3. 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

  4. Stir with spoon for 10 seconds until smooth and serve.