Nachos Cheese Dip & Sauce

Name: Nachos Cheese Dip &amp; Sauce
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Ingredients: 2 1/2 cups / 225g / 8oz shredded cheese (Cheddar, Monterey Jack, Colby, etc), shred your own (Important - read Note 1); 1 tbsp cornstarch ((corn flour)); 1 can evaporated milk ((375g / 12oz)); 2 tbsp finely chopped jalapeño peppers ((fresh or canned)); 1 tbsp hot sauce ((or adjust to your taste)); 1/2 tsp onion powder ((optional - adds extra flavour)); 1/2 tsp garlic powder ((optional - adds extra flavour)); 1 tsp salt

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Prep Time: 2 minutes

Cook Time: 5 minutes

Total: 7 minutes

Servings: 6

Author : Nagi | RecipeTin Eats

Ingredients

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2 1/2 cups / 225 grams / 8 ounces shredded cheese (Cheddar, Monterey Jack, Colby, etc), shred your own (Important - read Note 1)1 tbsp cornstarch ((corn flour))1 can evaporated milk ((375 grams / 12 ounces))2 tbsp finely chopped jalapeño peppers ((fresh or canned))1 tbsp hot sauce ((or adjust to your taste))1/2 tsp onion powder ((optional - adds extra flavour))1/2 tsp garlic powder ((optional - adds extra flavour))1 tsp salt

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Instructions

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Step 1

Toss the cheese and cornstarch together in a saucepan.

Step 2

Add all other ingredients, cook over medium heat, whisking often until the cheese is melted and smooth.

Step 3

Adjust to your taste if required - with extra hot sauce and salt.

Step 4

While hot, it will have a sauce like consistency - perfect for pouring over nachos.

Step 5

As it cools, it will thicken and become a dip-like consistency. Whisk occasionally to mix in the skin that forms on the top.

Step 6

Stir in additional evaporated (or even normal) milk to achieve the desired consistency if you want to use it as a pourable sauce. Note that when you reheat it, it loosens up.