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Jalapeño Cheese Sauce/Pic


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I made this cheese sauce to put over potato wedges last night for dinner.  I used it for cheese nachos for lunch today.  I made some more salsa and thought it would be good on top of the cheese sauce.  I found this recipe on the web but I added some more stuff to it.  It was the best cheese sauce that I have ever made for nachos.  I cook like my mom used to...a little bit of this and that.  I will try my best to give you approximate amounts that I used, but, to be honest...I eyeballed it and tasted it as I made it.  If I would of had sour cream and avocados, I would of added that on top of the cheese nachos.

 

Jalapeño Cheese Sauce:

 

2 Tablespoons Butter

2 Tablespoons Flour

***Used Enough Flour To Thicken

Milk/Enough To Make The Sauce Creamy

Christopher Ranch Crushed Garlic In A Jar, To Taste

Garlic Salt, To Taste

Fresh Ground Black Pepper

Garlic Powder, To Taste

***More Than 1/4 Teaspoon

1/2 Teaspoon Chili Powder

Cayenne Pepper, To Taste

1/2 Teaspoon Cumin

1 Pkg. Cheddar Cheese, Shredded

***I Shred It In Food Processor

Jalapeños, Sliced To Taste-Seeds Removed

***I Wanted To Use Up The Jalapenos  From The Salsa I Had Made/You Could Buy Nacho Jalapeños

Mexican Seasoning Blend, To Taste

***Recipe Below

Frank's RedHot Sauce, To Taste

 

Melt butter in a large non-stick skillet.

 

Add flour, and use a whisk to stir and make a roux.

 

Whisk in milk; whisk until smooth and creamy.

 

Add the rest of the ingredients; stir.

 

Mexican Seasoning Blend:

 

***I put this on anything that needs some spice.

 

2 Tablespoons Ground Cumin

2 Tablespoons Chili Powder

2 Tablespoons Paprika

2 Tablespoons Dried Oregano Or Dried Oregano Leaves

1 Tablespoon Garlic Powder

2 Teaspoons Cayenne

 

In a small bowl, mix all of the ingredients.

 

Put in an airtight shaker in the refrigerator.

 

 

 

 

 

 

 

 

 

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