JALAPENO NACHO CHEESE RECIPES

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NACHO CHEESE SAUCE WITH JALAPENO RECIPE | ALLRECIPES



Nacho Cheese Sauce with Jalapeno Recipe | Allrecipes image

Here's a simple jalapeno cheese sauce for chip dipping or for over tacos or anything needing a cheesy sauce with a kick.

Provided by duboo

Categories     Side Dish    Sauces and Condiments    Sauces

Total Time 28 minutes

Prep Time 5 minutes

Cook Time 23 minutes

Yield 2 cups

Number Of Ingredients 8

3 tablespoons butter
¼ cup minced onion
1 clove garlic, minced
3 pickled jalapeno pepper slices, minced
2 tablespoons all-purpose flour
1 cup milk
¼ (1 pound) loaf processed cheese food (such as Velveeta®)
¼ teaspoon pickled jalapeno pepper juice

Steps:

  • Melt butter in a saucepan over medium-low heat. Add onion, garlic, and jalapeno; cook and stir until onion turns translucent, about 5 minutes.
  • Stir flour into onion mixture until vegetables are evenly coated. Pour in milk; cook and stir until mixture thickens slightly, 3 to 4 minutes. Add processed cheese food, stirring constantly, until melted and smooth, about 15 minutes more. Stir in pickled jalapeno juice.

Nutrition Facts : Calories 110.9 calories, CarbohydrateContent 5 g, CholesterolContent 25.1 mg, FatContent 8.5 g, FiberContent 0.2 g, ProteinContent 4 g, SaturatedFatContent 5.2 g, SodiumContent 246 mg, SugarContent 3 g

THE ORIGINAL NACHOS RECIPE - NYT COOKING



The Original Nachos Recipe - NYT Cooking image

The first nachos were said to have been invented in Piedras Negras, Mexico, in 1940, with just three ingredients. As the story goes, a group of women walked into the Victory Club in Piedras outside business hours. Aiming to please, Ignacio Anaya, the maître d’hôtel known as Nacho, ran to the kitchen and made a quick appetizer with ingredients he found. Today’s nachos know no end to their variations: They can have a number of seasoned layers, like these bricklayer-style nachos, or these vegetarian bean nachos, or simply be topped with cheese sauce, like those sold at concession stands. But the simplicity of its original, with its barely salted chips, nutty melted cheese and briny pickled jalapeños, is sure to charm true fans.

Provided by Pati Jinich

Total Time 10 minutes

Yield 6 to 8 servings

Number Of Ingredients 3

3/4 pound store-bought or Homemade Tortilla Chips (see recipe)
1 pound shredded Colby cheese (about 4 packed cups)
1 cup thinly sliced store-bought or homemade Pickled Jalapeños (see recipe), plus 2 to 4 tablespoons brine

Steps:

  • Set racks in the upper and lower thirds of the oven and heat to 400 degrees.
  • Spread the tortilla chips in a single layer on two large sheet pans. Place a scant tablespoon of shredded cheese over each chip, pressing slightly to adhere. Top each chip with 1 or 2 slices pickled jalapeño. Sprinkle or spoon the pickled jalapeño brine all over the chips. Bake until cheese melts completely and begins to lightly brown at the edges, 5 to 7 minutes.
  • Serve nachos immediately, directly on the hot baking sheets, or use a spatula to transfer them to a platter.

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