warm jalapeno cheese sauce |
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This is from my son's Foods class. Normally, I don't like recipes that use 1/2 a can of something. Especially something like evaporated milk--what can you do with a leftover can of evaporated milk?? Well, it turns out that wasn't a problem because we at the first batch so quickly we had to make it again shortly afterward.
This is the best sauce for nachos--the right consistency, creaminess and you can make it as spicy or as mild as you like. We used a fairly spicy jalapeno jack cheese and a medium jar salsa (Safeway's black bean salsa with corn), but the beauty of this is you can vary this to your taste.
If you double the recipe, I would still recommend doing it in 2 batches so that the sauce doesn't start to get a 'skin' on it.
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4 oz shredded pepper jack cheese
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Microwave milk until steaming, but not boiling. Melt butter on medium heat in a pot and whisk in the flour and turmeric. Whisk in milk until it's thick then whisk in shredded cheese until it melts. Mix in salsa and lemon juice. Salt and pepper to taste.