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Categories:Viewed: 125 - Published at: 2 years ago
Ingredients
- 2 1/2 cups cheddar cheese
- 1 tablespoon cornstarch
- 12 ounces evaporated milk
- 2 tablespoons jalapeno peppers, finely chopped
- 1 tablespoon hot sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
Method
- Toss the cheese and cornstarch together in a saucepan.
- Add all other ingredients and cook over medium heat, whisking often until the cheese is melted and smooth.
- While hot it will have a sauce-like consistency (perfect for pouring over nachos). As it cools it will thicken and become a dip-like consistency. Whisk occasionally to mix in the skin that forms on the top.
- Stir in additional evaporated milk or regular milk to achieve the desired consistency if you want to use it as a pourable sauce.
