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Not Yo Queso

Not Yo Queso Sauce

You could take the easy way out and open up a jar of store bought nacho cheese sauce, but what's the fun in that? You have no control, it's like letting the government take control of your healthcare, cradle to grave right? WRONG! This recipe will allow you to choose what kinds of cheese go into the sauce but more importantly, how spicy it is, and whether you add candied jalapeños or not. But with this super simple homemade nacho cheese sauce, you can make those decisions, and have a sauce with a silky, gooey, perfect texture of your own making.

Why It Works

The evaporated milk prevents your cheese from breaking into curds, ensuring a smooth and creamy sauce. You control the sauce, getting the exact cheese flavor, maybe cheddar, maybe pepper jack, maybe a mix and you control the level of heat,

Makes about 1 1/2 cups

TOTAL TIME:15 minutes

Ingredients

8 ounces extra sharp cheddar cheese or a mix of cheddar and pepper Jack (do not use pre-grated)

1 tablespoon corn starch

1 (12-ounce) can evaporated milk

2 teaspoons Franks Red Hot or other hot sauce

1 tbsp candied jalapeños (diced)

Directions

Grate the cheese block on large holes of a box grater

Add cheese and cornstarch to large bowl. Toss to combine. Transfer to medium saucepan.

Add 1 cup evaporated milk and hot sauce. Cook over low heat, stirring constantly with whisk until melted, bubbly, and thickened (about 5 minutes). Mixture will look thin and grainy at first but will thicken and come together after heating. Thin to desired consistency with additional evaporated milk. Serve immediately with fries, chips, burgers, or hot dogs.

To reheat the sauce, microwave it on high heat, stopping and stirring every 30 seconds until it's fully melted.

Note: This cheese sauce is gooey and tangy. For a spicier version, substitute half the cheddar cheese with Pepper Jack and add 2-3 minced candied jalapeños, or to taste.

Urban Cowgill September 2019

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