Nacho Cheese! Ha!
Some lovely people in our community gave us this recipe. I've kept kosher my entire life, and never really understood the allure of nacho cheese that they use in baseball game and movie theater nachos.
After eating almost half a bowl of this for dinner, I now completely understand.
We used 'hot' canned chiles in the recipe, but if you like less kick you can use the mild. Eat warm with your favorite tortilla chips, and bask in cheese heaven.
Cheeeeeeeeese
Nacho Cheese Sauce
Adapted very slightly from this recipe
Makes about a pint of sauce
3 tablespoons unsalted butter
2 tablespoons onion, minced
2 tablespoons green chile, chopped
2 tablespoons tomato, seeded and finely chopped
1/4 teaspoon ground turmeric
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
3 tablespoons all purpose flour (or gluten-free flour mix)
1/2 cup heavy cream
1 cup 1% milk
2 ounces Monterey Jack cheese
1 tablespoon olive oil
salt and pepper to taste
Melt 2 tablespoons of the butter over low heat in a sauté pan. Add the onion, green chile, tomato, turmeric, paprika and cayenne pepper. Cook for 5 to 10 minutes until the onion softens completely. Add the remaining butter and the flour, and continue to cook on low for another 2 minutes. Add the cream, ½ cup of the milk and cheese and stir to until the cheese melts. Add in the remaining buttermilk a little at a time until you get a velvety sauce, about 10 minutes.
Season with salt and pepper to taste. Serve with chips.
Excuse me while I go eat ice cream for dessert and pass out from a dairy coma.
Love and butter,
Dalia
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