Easy Homemade Nacho Cheese

Anything added to the meat to make it mo better.

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Hj
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Easy Homemade Nacho Cheese

Postby Hj » Fri Feb 06, 2015 5:47 pm

Homemade Nacho Cheese made Easy

2 Tbsps. butter
2 Tbsps. flour
2 Tbsps. milk whole
1) 8 oz. block cheese in cubes
1/4 salt or to taste
1/8 tsp. cayenne pepper or use * to UR liking

Using a skillet or pan - making blonde smooth roux by whisking with melted butter ñ flour together at medium heat. Once it bubbles a little around edges – add milk –stir constant* add diced jalapeño or serrano now if using – raise heat ñ let come to a boil ñ turn down immediately ñ still stirring let it settle down ñ thicken – add salt ñ cayenne if using now. Turn off heat ñ add cubes of cheese – stir till cheese melts. Ready to use.

Drizzle over corn chips or what ever ñ enjoy with diced green onions ñ plum or roma tomatoes diced ñ cilantro or parsley.

Note~can add jalapeño’s or serrano’s seeded – membrane removed – or roasted green chiles diced fine or just use cayenne or red crushed pepper flakes.

Can always add drained can of Rotel later with some refried beans also. This is just a basic that U can Use. Use Cheddar or Pepper Jack cheese any U like.
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TxPlates
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Re: Easy Homemade Nacho Cheese

Postby TxPlates » Fri Feb 06, 2015 5:50 pm

What cheese? That's the important part.
Hj
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Re: Easy Homemade Nacho Cheese

Postby Hj » Fri Feb 06, 2015 5:58 pm

Grated sharp Cheddar Cheese is the basic or :arrow: use any I listed in posting for extra flavor

or if you are near a Mexican market they have lots of different melting cheeses.
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Hj
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Re: Easy Homemade Nacho Cheese

Postby Hj » Fri Feb 06, 2015 7:40 pm

Here is more information ñ another U all might like


Start with fresh onions, garlic and jalapeños, sautéed until soft, add creamy half & half, smoky chipotle peppers, and three fabulous great made cheeses - including smoked cheddar to add a huge punch of flavor.People stick with said processed 2 ingredient cheese sauce which is nice and smooth. Knowing how to thicken queso - use quality cheeses without fillers one can create the best cheese sauces ever tried.

Using cornstarch, not flour, as a thickening agent. It can be tricky to know when to choose cornstarch and when to choose flour. But general rule of thumb is if U plan to cook something a long time, use flour, and wanting a quick thickening agent use cornstarch.

Flour produces a much better flavor over time, but must be cooked quite a bit to for a smooth, not gritty floury taste.

In this queso, there are so many bold ingredients to add flavor - don’t need to rely on flour to build flavor, so cornstarch is the answer for a very smooth creamy consistency.

It’s also important to mention, that block cheese shredded at home produces a much better texture than pre-shredded cheese covered in additives to ward off clumping.

Once you’ve scalded the half & half (also important for texture) keep the heat down and be patient as you slowly stir in the fresh shredded cheese. Amazing how rich, creamy, and zesty, this smoky homemade cheese sauce is.

1 T. butter
1 shallot dice
2 garlic cloves mince
1 to 2 jalapeño'so or Serrano's seeded dice dine
1 to 2 chipotle chiles in Adobe sauce IF want smoky ñ hotter
11/2 c. Half ñ Half
4 ozs. cream cheese in cubes ñ soft
2 tsps. Yellow mustard
8 ozs. smoked cheddar cheese shredded
4 ozs. smoked sharp cheddar shredded

Place pot over medium heat. Add butter, shallots, garlic and jalapeño. Saute 3 to 4 minutes to soften, add half & half and chipotle peppers.Whisk in cornstarch. Allow mixture to come to a simmer, so half & half can scald (not necessary with evaporated milk) then lower temperature to medium low. Stir in cream cheese and mustard.Slowly start adding shredded cheese. Stir - add by the handful, till sauce comes together.
Want a little thinner, add an extra splash of half & half. Serve immediately, or keep warm in a slow cooker or fondue pot.
A mistake is sometimes a great creation

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