Nacho Cheese Sauce
Smooth, creamy, and easy. Pour warm sauce over tortilla chips and load up the toppings. Always great as an appetizer, but how about nachos for dinner!
- First Stage
- 1½ cups (375 mL) milk
- 1 tsp (5 mL) taco seasoning
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) black pepper
- 1 jalapeño pepper, seeded and veins removed
- 1 garlic clove, peeled
- Second Stage
- ¼ cup (60 mL) all-purpose flour
- 3 tbsp (45 mL) butter
- 8 oz. (250 g) cheddar cheese, cut into cubes
- To Serve
- 1 party-size bag tortilla chips
- 1 cup (250 mL) pico de gallo
- ¼ cup (60 mL) sour cream
- ¼ cup (60 mL) fresh cilantro leaves
- Jalapeño slices
Add the first stage ingredients, in the order listed, to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the SAUCE setting; press the wheel to start.
Meanwhile, add the flour and butter to a microwave-safe bowl and microwave on HIGH for 1½ minutes, stirring every 30 seconds, to make a roux.
When prompted to “Add,” remove the vented lid cap and carefully add the roux to the pitcher. Replace the cap and press the wheel to start .*
When the timer is up, press CANCEL. Remove the cap and carefully add the add-in. Replace the cap and blend on speed 3 of the CUSTOM BLEND setting for 1 minute, or until the cheese is fully incorporated.**
- 12 servings
Nutrients per serving:
U.S. nutrients per serving (2–3 tbsp / 30–45 mL) cheese and tortilla chips): Calories 280, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 30 mg, Sodium 340 mg, Carbohydrate 23 g, Fiber 0 g, Sugars 2 g, Protein 8 g
* The pitcher will be hot during and after cooking. Do not touch the hot glass.
** Use the pitcher handle and helper handle to tilt and lift the pitcher up from the base. Remove the lid away from your body and use the pitcher handle to pour the food.
Recipes that call for dairy or high-sugar foods may experience scorching. Use the Dual-Sided Cleaning Brush to scrub any residue on the bottom of the pitcher. Refer to the use and care manual for deep cleaning instructions.