Nacho Cheese Sauce
- Thread starter vilasman1
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Greetings Villasman! I found this recipe online somewhere and have made it often. Good stuff.
NACHO CHEESE SAUCE
1/4 c. chopped green pepper
1/4 c. chopped red pepper
4 to 5 cloves garlic, minced
1/2 white onion, minced
1 tbsp. olive oil
2 tbsp. butter
2 tbsp. flour
1 1/2 cups milk
1 c. cheddar cheese, shredded
2 tbsp. minced jalapeno peppers
1/4 teaspoon salt
Pinch cayenne pepper
1/4 teaspoon paprika
nacho corn chips
Mix together peppers, olive oil, garlic and butter in a saucepan.
Sprinkle in flour, pour in milk and stir until mixture simmers -- do not allow to boil. When mixture begins to thicken, stir in the cheese and remaining ingredients, Simmer on low heat an additional five minutes or until cheese is fully melted.
Serve with nacho chips.
NACHO CHEESE SAUCE
1/4 c. chopped green pepper
1/4 c. chopped red pepper
4 to 5 cloves garlic, minced
1/2 white onion, minced
1 tbsp. olive oil
2 tbsp. butter
2 tbsp. flour
1 1/2 cups milk
1 c. cheddar cheese, shredded
2 tbsp. minced jalapeno peppers
1/4 teaspoon salt
Pinch cayenne pepper
1/4 teaspoon paprika
nacho corn chips
Mix together peppers, olive oil, garlic and butter in a saucepan.
Sprinkle in flour, pour in milk and stir until mixture simmers -- do not allow to boil. When mixture begins to thicken, stir in the cheese and remaining ingredients, Simmer on low heat an additional five minutes or until cheese is fully melted.
Serve with nacho chips.
marmalady
Executive Chef
I posted this frequently on that 'other' site - 
- but here goes again.
This I got from one of the local Mexican 'chains' that are everywhere now; I always loved the cheese they served on their nachos and enchiladas and chimichangas; tried every combo i knew of to try an duplicate it, and could never come up with anything - even when I used all the 'proper' Mexican cheeses. Asked the host at one of the restaurants, and he sort of blushed, and said, 'Senora, it's just white American cheese melted with some milk to thin it out'!!!
Honest - try it! Just cut white American cheese into chunks, put in a pan over low heat with some milk (I don't measure, but maybe 1/3 cup milk to 1 cup cheese - it'll be very runny when it all finally melts), keep stirring til it melts. Sometmes I'll add chopped jalepenos, or some cayenne, or chopped cilantro if I have some left over; but that's all it is. Ooey-gooey, yummy!
- but here goes again.This I got from one of the local Mexican 'chains' that are everywhere now; I always loved the cheese they served on their nachos and enchiladas and chimichangas; tried every combo i knew of to try an duplicate it, and could never come up with anything - even when I used all the 'proper' Mexican cheeses. Asked the host at one of the restaurants, and he sort of blushed, and said, 'Senora, it's just white American cheese melted with some milk to thin it out'!!!
Honest - try it! Just cut white American cheese into chunks, put in a pan over low heat with some milk (I don't measure, but maybe 1/3 cup milk to 1 cup cheese - it'll be very runny when it all finally melts), keep stirring til it melts. Sometmes I'll add chopped jalepenos, or some cayenne, or chopped cilantro if I have some left over; but that's all it is. Ooey-gooey, yummy!
pst1can
Senior Cook
Nacho cheese sauce...
Can anyone describe to me what "American white cheese" is?? I know our cheeses in Canada can be significantly different. Most of our cheddars orange or white are considered quite "hard". The closest thing I can think that your your American white cheese would be compared to is Velvetta cheese but that is not white. Thanks Pst
Can anyone describe to me what "American white cheese" is?? I know our cheeses in Canada can be significantly different. Most of our cheddars orange or white are considered quite "hard". The closest thing I can think that your your American white cheese would be compared to is Velvetta cheese but that is not white. Thanks Pst
kitchenelf
Chef Extraordinaire
Do you know the slices of American cheese in the plastic wrappers for sandwiches? Well, there is a white cheese too - but in reality the white cheese just doesn't have the food coloring in it that the yellow does - so it will taste the same. So just buy American - but I swear color makes a difference. If you don't think it does try eating purple or green ketchup :P
middie
Chef Extraordinaire
hey now i liked that green ketchup :?
also liked clear pepsi too.
also liked clear pepsi too.
kitchenelf
Chef Extraordinaire
middie - you are much more forward thinking than I!!! LOL
LOL
middie
Chef Extraordinaire
not really. but it was good i swear. with your eyes closed it tasted exactly the same
scott123
Senior Cook
Re: Nacho cheese sauce...
Your supermarket carries Velveeta but not American cheese? Hmmm... that's strange. Are you sure there's no 'Kraft Deli Deluxe' in your dairy case? They are very similar, although velveeta melts a little easier and has more salt in it.
pst1can said:Can anyone describe to me what "American white cheese" is?? I know our cheeses in Canada can be significantly different. Most of our cheddars orange or white are considered quite "hard". The closest thing I can think that your your American white cheese would be compared to is Velvetta cheese but that is not white. Thanks Pst
Your supermarket carries Velveeta but not American cheese? Hmmm... that's strange. Are you sure there's no 'Kraft Deli Deluxe' in your dairy case? They are very similar, although velveeta melts a little easier and has more salt in it.
mudbug
Chef Extraordinaire
Clubberer, vilkommen. Naughty tag line there - I know what schiesse means!
Try this for a dip - melt a couple of cups of cubed Velveeta and add a can of Rotel tomatoes. Also good with the addition of crumbled browned sausage.
Try this for a dip - melt a couple of cups of cubed Velveeta and add a can of Rotel tomatoes. Also good with the addition of crumbled browned sausage.
SierraCook
Master Chef
I am not sure where I got this recipe. I have not tried it, but it sounded good.
Queso Blanco
Yield: 2 servings
1 cup cheese (Monterey Jack or Asadero) shredded fine
4 oz. green chiles
1/4 cup half & half
2 tbls. onion, chopped fine
2 tsps ground cumin
1/2 tsp salt
1 serrano pepper, chopped fine (optional)
1 tbls fresh cilantro, chopped fine (optional)
Put all ingredients in a double boiler and heat on medium.
Cook until melted and well blended, stirring occasionally.
Serve with tortilla chips or hot flour tortillas.
Queso Blanco
Yield: 2 servings
1 cup cheese (Monterey Jack or Asadero) shredded fine
4 oz. green chiles
1/4 cup half & half
2 tbls. onion, chopped fine
2 tsps ground cumin
1/2 tsp salt
1 serrano pepper, chopped fine (optional)
1 tbls fresh cilantro, chopped fine (optional)
Put all ingredients in a double boiler and heat on medium.
Cook until melted and well blended, stirring occasionally.
Serve with tortilla chips or hot flour tortillas.
Last edited:
mudbug
Chef Extraordinaire
Nicht moi! I only had 2 years of German. If buckytom were here he could do it, I bet.
Achtung, buckster, kommst Du hier...........
Achtung, buckster, kommst Du hier...........
SierraCook
Master Chef
Bumping this up, because I thought it would be appropriate for Super Bowl Sunday. Anyone making nachos for an appetizer?
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