Ingredients

The following ingredients have 18 Servings
  • 1/4 cup(s) butter
  • 3 tablespoon(s) all-purpose flour
  • 3 cup(s) cold milk
  • 1/2 teaspoon(s) smoked paprika
  • 1/4 teaspoon(s) chipotle chili powder
  • 1/4 teaspoon(s) cayenne pepper
  • 1/4 teaspoon(s) ancho chili powder
  • 1 pinch(es) salt, to taste
  • 1/2 pound(s) sharp cheddar cheese, shredded
  • 1/4 pound(s) Pepper Jack cheese, shredded
  • 1/4 pound(s) Muenster cheese, shredded
  • 1 can(s) diced green chiles (4 oz)
  • FOR NACHOS
  • 1 bag(s) tortilla chips
  • - guacamole, see my recipe
  • 8 ounce(s) sour cream
  • 1 small white onion, diced
  • 1 bunch(es) green onion, chopped
  • 1/4 bunch(es) cilantro, chopped
  • - salsa or pico de gallo
  • 1 jar(s) sliced jalapenos, drained

Instruction

  • Melt butter in a Dutch oven over medium heat. Evenly sprinkle 3 tablespoons of flour over the melted butter. Whisk constantly until the mixture is thick and all the flour is incorporated (3-4 minutes).
  • You will want to do these next steps very, very gradually, or your sauce will be grainy. Slowly pour cold milk into the butter mixture, whisking constantly until combined. Simmer on medium, stirring/whisking constantly, until slightly thickened about 5-7 minutes. Add in smoked paprika, ground chipotle, ancho chile powder, cayenne pepper, and a pinch of salt; stirring well.
  • Reduce heat to low and add cheddar cheese, Pepper Jack, and Muenster cheese, adding a handful at a time as you whisk. Stir until thoroughly melted. Add in diced green chiles. Season with more salt to taste as needed. Serve immediately or keep in a slow cooker set on low.
  • When ready to serve, drizzle over your favorite tortilla chips, with chopped white onion, chopped cilantro, salsa, sliced jalapenos, sour cream, and my https://www.justapinch.com/recipes/sauce-spread/dip/best-quick-easy-guacamole.html.