Hot Nacho Sauce
Recipe: #1632
October 29, 2011
Categories: Sauce, Snacks, Cheese, Cheddar, Appetizers, Mexican, One-Pot Meal, Game/Sports Day, Oven Bake Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Processed Cheese, more
"This is a great nacho dip recipe I serve quite often. I am quite often asked for the recipe."
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (1331.4 g)
- Calories 1781.6
- Total Fat - 105.4 g
- Saturated Fat - 66 g
- Cholesterol - 317.7 mg
- Sodium - 4155.9 mg
- Total Carbohydrate - 51.2 g
- Dietary Fiber - 10.8 g
- Sugars - 24.6 g
- Protein - 162.3 g
- Calcium - 5248 mg
- Iron - 3 mg
- Vitamin C - 131.6 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Mix all together then place in large greased, covered casserole.
Step 2
Bake at 350 degrees Fahrenheit for 1 hour; stir frequently
Step 3
Remove lid for last 15 minutes of cook time
Step 4
Cool just to warm before serving with nacho chips
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the tomatoes, choose firm ones that are ripe but still have some firmness.
- For the jalapeno pepper, choose one with a bright green color for the best flavor.
- Substitute the jalapeno pepper with a bell pepper for a milder flavor. The benefit of this substitution is that it will reduce the heat level of the nacho sauce, making it more suitable for those who don't enjoy spicy food.
- Substitute the Velveeta cheese with cream cheese for a creamier texture. The benefit of this substitution is that it will give the nacho sauce a creamier texture and a more subtle flavor.
Spicy Hot Nacho Sauce Replace jalapeno pepper with 2 habanero peppers, thinly diced. Increase oven temperature to 375 degrees Fahrenheit and bake for 1.5 hours, stirring frequently. Remove lid for last 15 minutes of cook time.
Chili Cheese Nacho Sauce Replace jalapeno pepper with 1/2 cup chili powder. Increase oven temperature to 375 degrees Fahrenheit and bake for 1 hour, stirring frequently. Add 1/2 cup shredded cheddar cheese 5 minutes before removing from the oven.
RECOMMENDED DISH: Mexican Street Corn Salad - This delicious salad is the perfect accompaniment to the Hot Nacho Sauce. It's made with grilled corn, mayonnaise, lime juice, chili powder, cilantro, and Cotija cheese, and it adds a great crunch and flavor contrast to the creamy cheese sauce.
RECOMMENDED DISH: Mexican Rice - Mexican Rice is a perfect side dish to accompany the Hot Nacho Sauce. It's made with cooked white rice, tomatoes, onion, garlic, cumin, and cilantro, and it adds a great flavor and texture to the dish. The rice is cooked in a flavorful tomato sauce, making it both savory and hearty.
FAQ
Q: How long should I bake the nacho sauce?
A: Bake the nacho sauce at 350 degrees Fahrenheit for 1 hour, stirring frequently. Remove the lid for the last 15 minutes of cook time.
Q: What ingredients are in nacho sauce?
A: Nacho sauce typically contains tomatoes, onion, garlic, jalapenos, chili powder, cumin, and salt. Additional ingredients may be added depending on the recipe.
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Fun facts:
Fun Fact 1: Nachos were invented by Ignacio “Nacho” Anaya in the 1940s in Piedras Negras, Mexico. He concocted the dish using fried tortilla chips, melted cheese and jalapeno peppers.
Fun Fact 2: The popular Velveeta cheese used in this recipe was first introduced in 1918 by the Swiss Cheese Company of Monroe, Wisconsin. It was later acquired by Kraft Foods in 1927 and is now a staple in American cuisine.