Nacho Cheese

This mouth-watering Nacho Cheese recipe is the ultimate appetizer! Serve this nacho cheese sauce with tortilla chips, veggies, or nacho fries.

Course Sauces and Condiments

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 182kcal

Author Tonia Larson

Equipment

Ingredients

2 tablespoon canned diced green chilies pureed
1 tablespoon canned diced jalapenos pureed
2 tablespoon butter
2 tablespoon flour
1 ½ cups whole milk
8 oz processed American cheese 12 slices
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
½ teaspoon chili powder
½ teaspoon paprika
¼ teaspoon salt
¼ teaspoon cayenne pepper
1 cup shredded cheddar cheese
1 tablespoon chopped cilantro optional

Instructions

Puree green chilies and jalapenos. Set aside.
Melt the butter in a saucepan over medium-low heat. Whisk in the flour and cook while stirring for 2 minutes.
Slowly whisk in the milk a little at a time. Whisk until smooth before adding more.
Whisk in the garlic powder, onion powder, black pepper, chili powder, paprika, salt, and cayenne pepper. Bring to a simmer.
Stir in the processed American cheese, diced green chilies, and diced jalapenos puree. Warm over medium-low heat, stirring often until the cheese is melted into the sauce, and bring to a simmer.
Remove from heat and stir in the shredded cheddar cheese. Add a little more milk and additional salt at this point, if needed.
Garnish with cilantro, if desired. Serve warm while warm.

Video

Notes

Note 1: Storage

Store cooled nacho cheese in an airtight container in the refrigerator for 3-4 days or freezer for up to four months. Thaw frozen cheese dip in the refrigerator.

Note 2: Reheat

Reheat on the stovetop over low heat, stirring often, until heated through. It can also be reheated on low in the microwave, stirring occasionally. Add more milk, a little at a time, if needed.

Nutrition