Our friend’s, Lindsey and Steve, had us over for dinner and nachos was the on the menu. You’re probably thinking, “Nachos for dinner? That’s it?” Well, knowing Lindsey’s cooking skills, that didn’t even cross our minds, because we knew it wouldn’t be just regular nachos. And she never disappoints.

She made a homemade guacamole dip with red onions, cherry tomatoes, fresh garlic, garlic salt, and sour cream. Whoa, that was some good stuff. And then the nachos had taco seasoned ground turkey, black olives, salsa, tomatoes, red onions, and a homemade cheese sauce. And let me tell you, this was not melted Velveeta. I’ve never had a homemade cheese sauce like this. It wasn’t like that cheese sauce at the ball park, this was real cheese. So rich and flavorful. She also made homemade “Brenda’s Chocolate Chip Cookies” with chocolate chips, dried cherries, walnuts, rolled oats, and two sticks of butter. I couldn’t partake in the cookies, but I have some chilling in the freezer until Easter.

Homemade cheese sauce, guacamole, cookies, and some St. Patty’s Day Killian’s followed by dance battles on the XBox Kinect system proved to be the recipe for an awesome evening.


Homemade Nacho Cheese Sauce

1 1/2 tbs butter
1 tbs corn starch
1/2 cup whole milk
1 tbs paprika
1 ounce cream creese
1 cup sharp cheddar
1/8 cup jack cheese
hot sauce to taste

Lindsey’s adjustments: For the cheese, use the Mexican Pepper Cheddar blend, and also use straight Pepper Jack and a three Cheddar Blend… This will give you a very “nacho-y cheese” taste. Also, use about 1/4 tsp of chipotle pepper powder – based on how much heat you like. That will give a little bit of spicy smokiness.

In a medium sauce pan, melt the butter over medium heat. Once the butter is melted, whisk in the cornstarch. Let this cook together for about a minute, and then whisk in your milk. Once the milk is warmed up, before it comes to a boil, throw in your cream cheese and whisk until blended. Then whisk in your paprika, and start whisking in your cheese. Put the cheese in a little at a time, keep checking for consistency. Lower your heat to low at this point… Continue putting more cheese in, and continue whisking, the consistency should be getting thick by now. You might want to splash in a little more milk. Whisk in your chipotle powder and splash in some hot sauce.

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