Description
A silky, ultra-smooth nacho cheese sauce perfect for dipping warm tortilla chips.
Ingredients
Scale
- 2 cups Cheddar cheese (shredded)
- 1 cup Evaporated milk
- 2 tablespoons Butter
- 2 tablespoons Jalapeño brine or mild taco seasoning
- 2 tablespoons Cornstarch
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- Salt to taste
- Optional: hot sauce for heat
Instructions
- Melt butter in a saucepan over medium heat, then whisk in cornstarch to form a smooth paste.
- Slowly whisk in evaporated milk until warm and slightly thickened.
- Add shredded cheddar a handful at a time, stirring until fully melted.
- Mix in jalapeño brine or taco seasoning, paprika, garlic powder, and salt to taste.
- Reduce heat and whisk until ultra smooth and glossy.
- Serve warm with tortilla chips or keep on low heat for dipping.
- If it thickens while sitting, whisk in a splash of warm milk to loosen.
Notes
- For extra heat, add more jalapeño brine or hot sauce.
- This dip can be kept warm on low heat for extended periods.
- Store leftovers in the refrigerator and reheat gently.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 30mg