Tangy real cheese sauce with a spicy kick.
32 oz (approx.) of Nacho Cheese Sauce
1/2 package (4 oz.) cream cheese
8 oz. sharp chedder cheese, cubed
1 and 3/4 cups milk *
1/4 cup milk *
Tapatio hot sauce (or substitute hot sauce of choice)
1/8 cup Jalepeno Peppers, diced (can be adjusted to taste)
1/8 cup Red Bell Pepper, diced
2 tablespoons flour
1. Soften cream cheese in a covered sauce pan over low. Stir frequently. When cream cheese is a soft consistancy add chedder cubes.
2. In a separate bowl add flour to 1/4 cup milk. Mix thoroughly with a fork and put it aside for later use.
3. Add Tapatio hot sauce to taste (I use 10-15 good squirts), diced Red Bell Peppers, & diced Jalepenos & 1/2 cup milk. Stir and melt mixture. Increase temperature to medium.
4. When mixture is homogenous add remaining milk (less the flour & milk mixture). Mix thoroughly.
5. Add flour-water mixture to cheese sauce.
6. Stir constantly and bring to a boil.
7. Once at a boil, let boil for 1 minute while stirring.
8. Turn off burner, remove from heat.
* Water can be used instead of milk if desired.
This recipe can be stored in the fridge in a sealed container for about a week. Just reheat slowly in a sauce pan before use (may require a small amount of water to facilitate warming).
This recipe can also be frozen for longer storage.
This recipe is great for dipping nacho chips in, over burritos, fajitas, and even on hamburgers.
Joshua created this recipe (see his comment below) and I like it just as well or better than the store varieties we've tried (and of course it's better for you, too!). It adds a great taste to a plate of nachos, taco salad, or burritos. If you like spicy nacho cheese, you'll like this recipe! :) My rating: 10/10
|Average vote based on 10 reviews.|