Roxy15 Posted March 24, 2019 Share Posted March 24, 2019 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. Quote Link to comment
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