Tuesday, January 17, 2012

Nachos

Homemade Nachos

We're halfway through January already and there is really only one thing I can think about:  Football! The Super Bowl to be exact.

Every year, my older, college student nephews and one of their friends, whom we've adopted as another nephew, come over to watch the big game.

Now everybody knows that you can't have a Super Bowl party without delicious food and cheesy, spicy snacks.  One of our favorites, year after year, is Nachos.  

We could head downtown to buy a plate of bright, neon-orange imitation cheese sauce served on Nacho flavored Doritos for 10 pesos (less than a dollar) a plate, but there's nothing like a homemade cheese sauce made with real cheese.

Most cheese sauces are made with a roux (butter & flour) and milk base, but I prefer mine a little creamier, so I use Mexican crema.   My favorite is this thick and rich crema from Tototlan, Jalisco.   Isn't it gorgeous?

Mexican Crema de Tototlan, Jalisco

The secret to my cheese sauce is in the special little something I add to it to give it extra flavor....Jalapeño vinagre.  It's the liquid canned jalapeños are packed in.  It's not so spicy that it will burn your tongue off, but it does add that extra jalapeño flavor that gives you the illusion that you're eating jalapeños, even if you can't handle the heat of actually eating them.

I've shown you mine, now tell me what are your favorite football snacks?

Nachos



Nachos

Ingredients:
  • 2 tablespoons butter
  • 2 cups Mexican crema
  • 2 tablespoons jalapeño vinagre (the liquid jalapeños are packed in)
  • 6 to 8 oz. Manchego cheese (I used 200 grams), cut in bite-size cubes
  • 6 slices American cheese, cut in bite-size pieces
  • Tortilla Chips
  • Canned jalapeño slices


Directions:
Melt the butter in a medium saucepan over medium-low heat.  Stir in the Mexican crema and jalapeño vinagre and continue to cook, stirring occasionally, until the sauce is warm.  

Nacho Cheese Sauce Prep 1

Stir in the cheeses.

Nacho Cheese Sauce Prep 2


Continue to cook, stirring occasionally, until the cheeses have completely melted.  Season with salt and pepper.  (If the sauce is still too thick, stir in more jalapeño vinagre, one tablespoon at a time.) 

Nacho Cheese Sauce


Ladle cheese sauce over tortilla chips and top with jalapeño slices.  Enjoy!!! 

Nacho Cheese Sauce

*If you have any leftover Cheese Sauce, it's delicious served on top of steamed veggies like broccoli and/or cauliflower! 


  Photobucket


15 comments:

  1. All I can say is...I'm totally making this. It sounds AMAZING! I usually do chili or carnitas or wings for Super Bowl. Although this year I was thinking of just doing a bunch of "dip/spread" types foods with things for dipping and spreading. This WILL be included.

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  2. Hi Leslie,

    Where can I get Mexican crema like this, I dont live no where close to Tototlan, Jalisco...more in Dallas but I would love to make these, what Mexican crema would you recommend?

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    Replies
    1. Hi Anonymous! You'll probably be able to find Mexican crema in the cheese/dairy aisle of your local grocery store or a Latino/Hispanic supermarket. Cacique was the brand I used when I lived in the States. Hope you are able to find some. :)

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    2. Hi...I just found this site yesterday and I'm hooked! I read your nacho recipe and I was thinking of applying it to queso fundido to make it more dippable (is that word??? lol). Well, look forward to reading more...thanks!

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    3. If you can't find it in stores, you can get it online.

      http://www.mexgrocer.com/42743-12316.html

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  3. I love the idea of this sauce, which I haven't seen anywhere else. Very original. Will definitely try it. Thanks.

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  4. Oh Leslie I only recently found really good crema oaxaquena and I love it! I love adding a bit of the vinagre in my queso also, yum!! I made Drick's salsa de frijoles this weekend and loved it for our football party!!

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  5. Greetings Leslie!

    Thank you very much for all your wonderful information. One unrelated to Nacho's question. Can I assemble tamales one day and cook them the next? I love all the recipes you have for them and the comments/suggestions from others. I am making them for February 2 and am new to the tradition.

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  6. I have a question about the american cheese you use. I have tried most brands here and they won't melt. Which do you use or how can I get them to melt better. I made this the other day and is was perfect except the little pieces of american cheese that I tried to melt. Thank you for the recipe!

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    Replies
    1. Hi Alisha! I use Nestle and/or Lala brands of American cheese. I don't know if these brands are available in the U.S. Since you are in the States, you have a wider selection of cheese to choose from. If the American cheese isn't melting, you could try a mild cheddar. :)

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    2. I actually am in Mexico. Thats where my problem began with the non-melting cheeses. I will try one of those thanks

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    3. If you still have problems with the cheese melting, puree the crema, the american cheese and the jalapeño vinagre in a blender until smooth. Then pour that mixture into the saucepan with the melted butter. Stir in the Manchego cheese and just heat until it melts. It's what I used to have to do before finding Lala and Nestle brand cheese. :)

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  8. omg..i have to try yo make this...Yummmm

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  9. Instead of American cheese, I would use Velveeta because it tastes better, melts better (most American nacho cheese sauce is Velveeta-based), and it's much healthier than cheese because, well, technically it's not cheese.

    My favorite tailgate snack is guacamole with baby carrots to dip in it.

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