Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups / 225g / 8oz shredded cheese (Cheddar, Monterey Jack, Colby, etc), shred your own (Important - read Note 1)
  • 1 tbsp cornstarch ((corn flour))
  • 1 can evaporated milk ((375g / 12oz))
  • 2 tbsp finely chopped jalapeño peppers ((fresh or canned))
  • 1 tbsp hot sauce ((or adjust to your taste))
  • 1/2 tsp onion powder ((optional - adds extra flavour))
  • 1/2 tsp garlic powder ((optional - adds extra flavour))
  • 1 tsp salt

Instruction

  • Toss the cheese and cornstarch together in a saucepan.
  • Add all other ingredients, cook over medium heat, whisking often until the cheese is melted and smooth.
  • Adjust to your taste if required - with extra hot sauce and salt.
  • While hot, it will have a sauce like consistency - perfect for pouring over nachos.
  • As it cools, it will thicken and become a dip-like consistency. Whisk occasionally to mix in the skin that forms on the top.
  • Stir in additional evaporated (or even normal) milk to achieve the desired consistency if you want to use it as a pourable sauce. Note that when you reheat it, it loosens up.