Cheesy 5-minute Nachos
A silky homemade cheese sauce with pickled jalapeños, ready in the time it takes to open a bag of chips.
Servings 4 people
Calories 586kcal
Equipment
- Box grater
- Small saucepan
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
Instructions
- Toss 8 oz sharp cheddar cheese with 1 tbsp cornstarch in a small saucepan until every shred is coated.
- 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.
Grate the cheese yourself. Pre-shredded cheese is coated to stop it from clumping, and that coating makes the sauce grainy.
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.
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
