Cheese:
8 ounces extra sharp cheddar cheese
4 ounces pepper jack cheese
1 1/2 Tbsp. cornstarch
12 ounces evaporated milk
2 tsp. hot sauce
In a medium sauce pan set over low heat combine cheese and cornstarch. Toss to combine. Add evaporated milk and hot sauce and whisk constantly until cheese is melted. Continue whisking about 5 minutes or until cheese is thick and bubbly. If cheese is too thick then add more evaporated milk. Serve immediately.
Chips:
Corn tortillas
Oil
Salt
The night before place tortillas out in the open air so that they are slightly stale the next morning. Brush corn tortillas with oil and sprinkle with salt. Cut corn tortillas into 6 wedge slices. Place on cookie sheet in single layer and cook at 350 degrees for 6 minutes. Flip the chips with tongs and sprinkle with a little bit of salt. Cook for an additional 6-9 minutes or until they are just starting to brown. Remove from the oven and let cool. Sprinkle a little more salt and serve.
Nacho Toppings:
Chicken- cooked and cubed
Sausage- cooked and crumbled
Jalapeno's, chopped
Corn, drained and warmed
Black beans, rinsed and warmed up
Salsa
Guacamole
Pico
The options are endless!
