A quick and easy queso sauce served perfectly over beef chimichangas!
In a medium-sized saucepan, combine the canola oil and flour over medium heat. Whisk until the mixture begins to bubble.
Slowly stream in the unsalted beef broth, whisking all the while. Allow the mixture to come to a simmer. Reduce the heat accordingly to maintain the simmer. Allow to simmer about 5 minutes, or until slightly thickened, stirring every now and again.
Remove from the heat, add the Cheddar cheese and stir until melted. Stir in the chili powder, cumin, salt, pepper, onion powder, garlic powder, and cream. Serve over chimichangas or place in a small crockpot to keep warm.
The Anthony Kitchen