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In the example below we’ve created a new “Inspiration” URL field that’s displayed at the bottom of the recipe.

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4.57 from 39 votes

Cheesy 5-minute Nachos

A silky homemade cheese sauce with pickled jalapeños, ready in the time it takes to open a bag of chips.
Prep Time2 minutes
Cook Time3 minutes
Total Time5 minutes
Cuisine: Tex-Mex
Keyword: Vegetarian
Difficulty: Easy
Course: Snack
Servings: 4 people
Author: Brecht

Ingredients

Cheese sauce

  • 8 oz sharp cheddar cheese freshly grated
  • 1 tbsp cornstarch
  • ¾ cup evaporated milk
  • 2 tbsp pickled jalapeños chopped, plus 1 tbsp of the brine
  • ½ tsp ground cumin

To serve

  • 8 oz tortilla chips
  • 2 scallions thinly sliced
  • ½ cup salsa
US Customary - Metric

Instructions

  • Toss 8 oz sharp cheddar cheese with 1 tbsp cornstarch in a small saucepan until every shred is coated.
    • Grate the cheese yourself. Pre-shredded cheese is coated to stop it from clumping, and that coating makes the sauce grainy.
  • Add 3/4 cup evaporated milk, 2 tbsp pickled jalapeños with the brine and 1/2 tsp ground cumin. Warm over medium-low heat, stirring all the time, until the cheese melts into a smooth sauce, about 3 minutes. Don't let it boil.
  • Pour the sauce into a warm bowl, sprinkle with 2 scallions and serve right away with 8 oz tortilla chips and 1/2 cup salsa.

Nutrition

Calories: 586kcal | Carbohydrates: 45g | Protein: 21g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 70mg | Sodium: 760mg | Potassium: 370mg | Fiber: 4g | Sugar: 6g | Vitamin A: 810IU | Vitamin C: 5mg | Calcium: 550mg | Iron: 1mg

Chef's Notes

No stove? Mix everything in a microwave-safe bowl and heat it in 30-second bursts, stirring in between, for 2 to 3 minutes.
Leftover sauce thickens in the fridge. Warm it up with a splash of milk.
Inspiration - https://www.etenoptafel.be

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