Tortillas Chips & Nacho Cheese Sauce for a can't get enough Cheese Nachos. Add some Shredded Cheese to both the Sauce and Chips. Serve the Nacho Cheese Hot.
Servings: 4 portions
Equipment
- 1 Saucepot
- 1 Whisk
- 4 Small Dipping Bowl
Ingredients
- 1 bag Tortillas Chips
Nacho Cheese
- 3/4 C Water
- 1/4 C Cream 10%
- 1/2 C Cheese Whiz
- 4 tsp Arrowroot
- 1 Tbl Neutral Oil - or Butter
- 1/2 tsp Sea Salt
- 1/4 tsp Onion powder, Garlic powder, Turmeric, Cumin, Smoked Paprika, Chili Powder, Ancho powder, and Cream of Tartar. - each
- 1/8 tsp Citric Acid & White Pepper - each
- 1/2 C Shredded Cheddar Cheese - optional, adds thickness and more cheese flavor about 1/2 C or more
Instructions
- Combine all Ingredients together into a sauce pot (except the shredded cheddar cheese if adding) and mix really well. Ensure that the Arrowroot is completely dissolved.
- Bring to boil while mixing often until the Cheese Whiz dissolves and the Cheese Sauce is thickened.
- Remove from heat as soon as it thickens. Add shredded Cheese If using and mix well until melted into the sauce. Pour into small serving bowls to serve with a plate of Tortilla Chips. Optionally place the Tortilla Chips on a baking sheet and top with Shredded Cheese and bake at 350 F until the Cheese is melted or Microwave the Chips with shredded Cheese on top. Then serve with the Nacho Cheese.
Notes
This Nacho Cheese Sauce is a medium heat which can be adjusted to suit your taste.
Mild Cheese Nachos: Omit or reduce the White Pepper and optionally reduce the Ancho powder by half.
Hot or Spicy Cheese Nachos: Increase the Ancho & White Pepper or add minced Jalapeños, Hot Sauce or Cayenne Pepper.