Nacho Cheese Sauce - dummies

By Tom Lacalamita, Glenna Vance

This cheesy nacho cheese sauce can have as much zip as you want. Spoon some of the nacho cheese sauce over tortilla chips on a plate, and then top it with sliced scallions, sliced black olives, or pickled jalapeño slices.

Preparation time: 15 minutes

Cooking time: 3 to 4 hours on Low

Yield: 24 servings

1 package (2 pounds) Velveeta Pasteurized Prepared Cheese Product

4 cups salsa

2 cups (8 ounces) shredded sharp cheddar cheese

2 cans (6 ounces each) chopped green chiles

  1. Cut the Velveeta into 1-inch cubes.

  2. Prepare the salsa according to your recipe if you’re using homemade.

    You can also use your favorite store brand salsa.

  3. Lightly spray a 4- or 6-quart slow cooker with vegetable oil cooking spray.

  4. Combine all the ingredients in the slow cooker.

  5. Cover and cook on low.

  6. Stir after 1 1/2 hours.

  7. Cover and continue cooking for another 1 1/2 to 2 1/2 hours.

  8. Stir again before serving.

Per serving: Calories 182 (From fat 113); Fat 13g (Saturated 8g); Cholesterol 41 mg; Sodium 696mg; Carbohydrate 5g (Dietary fiber 0g); Protein 11g.