Smooth creamy cheese sauce with a zesty bit of heat. Perfect for serving over a plate of nachos, or with tortilla chips for dipping.
A smooth creamy cheese sauce with a bit of heat. Perfect for serving over a plate of nachos.
- 4 ounces pepper jack cheese grated
- 4 ounces cheddar cheese grated
- 1 Tablespoon cornstarch
- 1 12 ounce can evaporated milk divided
- 2 teaspoons Tabasco more or less to taste
- pinch salt
Toss together cheese and cornstarch in a medium-sized saucepan until evenly coated.
Stir in 1 cup evaporated milk, the hot sauce and salt.
Cook over medium-low heat stirring often, until thickened, smooth, and bubbly.
Stir in additional evaporated milk if needed until desired consistency is reached.
(Recipe from Smitten Kitchen)