Nachos

Roxy15

All-Conference
Nachos:

1 T. Diced Fresh Or Canned Jalapenos, Or To Taste

Kosher Salt, To Taste

1/2-1 Tsp. Chili Powder, Or To Taste

1 Cup Shredded Colby Jack Cheese

In a jar, shake together milk and cornstarch. In a small sauce pan over medium heat, heat milk and cornstarch mixture, stirring constantly, until thickened and hot. It will get as thick as gravy. Remove from heat and add cheese, chopped jalapeno, chili powder, and salt to taste. Blend until cheese is melted.

***Makes a little over 1 cup Nacho Cheese.

***Preheat a Thermos with boiling water. Remove water, dry a little with paper towel and fill with nacho cheese. To serve, pour into 2 ounce portions cups and serve with chips. You may pack sour cream, salsa, extra jalapenos, and black olives if you would like. It will say piping hot after an hour. The leftovers also reheated well in the microwave without separating which makes this recipe even perfect for the lunch box.

***Sam’s Club sells clear plastic, disposable Nacho Containers, if you really want to do it up.

 
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