This Nacho Cheese Dip and Sauce with jalapeno pepper is two recipes in one and is made with a secret ingredient that helps it stay silky smooth, even after it cools.
I’m pretty sure I overstated this on my blog, but I love to snack – popcorn, potato chips, pita chips, pretzels, nachos. If I could eat snacks for dinner, I totally would. I’ll eat snacks straight from the bag or I’ll eat them with dip. Lately I’ve been craving stadium nachos and cheese with jalapenos. Why? I have no clue, probably because I haven’t eaten them in a really long time. Every time I go to a stadium or arena, I usually end up breaking down and spending $6 on a tiny plastic container, just to have it disappear in 5 minutes. And since I don’t have plans to go to a sporting event any time soon, time to make some nachos and cheese at home.
The problem with making cheese sauce at home is you have to eat it right away. If you’ve ever made homemade cheese sauce with regular dairy milk and let it cool, you probably noticed the texture can get a bit gloppy and congealed. Sure you could rescue it by reheating it and whisking in some more milk, but usually by then it’s a pain to fix. What if I told you there’s a way to have a silky smooth cheese sauce, even after it cools? In fact, when it does cool and thicken, it turns into a dip. A sauce AND a dip combined in one recipe? Turns out evaporated milk is the key to having the sauce/dip remaining silky smooth. I first discovered this trick when I posted about my Italian Nachos with a mozzarella cheese sauce. Now it’s time to make a cheddar cheese sauce. Unlike stadium nachos, this Nacho Cheese Dip and Sauce is made with real cheddar cheese and oven roasted jalapenos (and also unlike stadium nachos, it won’t cost you $6 for a tiny plate).