Nachos

Deshian Garricks

A fan favorite worldwide cheesy Tex-Mex dish. Nacho cheese sauce served with thin crispy blue corn tortilla chips and fresh salsa.

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Prep Time 14

Cook Time 8

Total Time 22

Servings: 4

Course: Appetizer

Cuisine: Mexican-American

Calories:

Ingredients Method Notes

Ingredients

1 cup Colby & Monterey jack cheese (8 oz) (it’s a blend)
1 cup sharp cheddar cheese (8 oz)
12 oz evaporated milk (1 can)
2 tsp cornstarch

Pica de Gallo Style Salsa

2 Tbsp lime juice (approximate 1 whole lime)
⅓ cup cilantro leaves
14.5 oz no salt added petite diced tomatoes (1 can)
½ cup onions, small diced (approx.1/2 medium size onion)
1 Tbsp jalapeno pepper, small diced (½ of pepper; add whole pepper to raise the heat level)
¼ cup red sweet pepper, small diced (approx. ¼ of pepper)
½ tsp coarse kosher salt

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Method

Tortillas

Lay blue corn tortillas chips out in your preferred dish.

Cheese sauce

Using a grater, shred block Colby & Monterey jack cheese and sharp cheddar cheeses in a medium bowl.
Add cornstarch to shredded cheese coating it evenly.
In a saucepan, add evaporated milk, place on medium heat and allow liquid to warm for about 1 minutes.
Then add cheese ¼ portion at a time stirring thoroughly after each addition. Continue to stir for 8 minutes as sauce will thicken. Place in your preferred warm dish and serve.

Salsa

Set medium bowl aside as you will add ingredients after prepping each of them.
Prep by straining canned tomatoes, small dice the jalapeno pepper, sweet pepper, and onions. Pull cilantro leaves off of stems then rough chop leave.
Add sea salt, then squeeze lime juice into bowl with rest of ingredients. (Note: You can use a small container to squeeze the lime juice into this way it easier to remove any seeds).
Fold ingredients into itself making sure all is coated in the juices. Set in refrigerator for at least 15 minutes to let those fresh veggies marinate in those juices.
Remove from refrigerator, place in your preferred chilled dish, and serve.

Notes

There will be a skin forming on top of cheese sauce give it a quick stir.

By doing so it will perk up the appearance of the nacho cheese sauce really quickly.

You can top blue corn tortilla chips with the nacho cheese sauce. Or better yet use it as a dipping sauce. Add pica de gallo style salsa on top or leave it off and enjoy it on the side. Have it however your tastebuds require.