Zesty Nacho Cheese
Zesty, creamy scratch made nacho cheese perfect as a sauce or as a dip.
Equipment
- 1 12" inch high sided skillet or everyday pan
- 1 Whisk
- Measuring cups and spoons
- 1 cheese grater
Ingredients
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 2 tablespoons taco seasoning, 1/2 packet I prefer using the "hot" mix for a zestier sauce
- 2 cups 2% or whole milk slightly warmed. Add up to 1 addition cup for a thinner consistency.
- 2 oz cream cheese, cubed room temperature
- 8 oz pepper jack cheese, grated do not use pre-shredded cheese
Instructions
- Heat the skillet over medium heat and melt the butter
- Once the butter is melted, slowly whisk in the flour until a smooth roux is formed, cook the roux for 1-2 minutes.
- Using the whisk, stir in the taco seasoning until evenly mixed with the roux, then cook for 1 minute more.
- Slowly add the warmed milk, whisking constantly. If your milk is cold, using a microwave safe vessel, pop in the microwave for 1 min.
- Once all of the milk has been added turn the heat to low add the cream cheese, a couple cubes at a time, whisking until combined, followed by slowly adding the grated pepper jack cheese. Continue to stir until all of the cheese is melted and incorporated.
- Serve straight from the skillet or transfer to a bowl or crockpot. Will store in the fridge for up to 1 week. To reheat, use low heat or a double boiler to bring the temperature up slowly. Great as a dip or a sauce.
- Makes about 3 cups.
Nutrition
Calories: 102kcalCarbohydrates: 4gProtein: 7gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 21mgSodium: 189mgPotassium: 88mgFiber: 1gSugar: 3gVitamin A: 231IUVitamin C: 1mgCalcium: 208mgIron: 1mg
Tried this recipe?Let us know how it was!