Taco Bell Nacho Cheese Recipe
Directions
- 1Place the Velveeta cheese, evaporated milk, jalapeño juice, granulated sugar, garlic powder, and cayenne pepper in a medium saucepan.
- 2Heat the saucepan over medium-low heat.
- 3Stir continuously until the cheese is fully melted and smooth.
- 4Carefully taste the cheese dip and add more cayenne pepper or jalapeno brine to taste.
- 5Serve hot with tortilla chips or fries.
Ingredients
- 8 oz Velveeta cheese
- 0.5 cup evaporated milk
- 4 tablespoons pickled jalapeno brine
- 0.25 teaspoon cayenne pepper
- 0.125 teaspoon granulated sugar
- 0.25 teaspoon garlic powder
Equipment
medium saucepan
Tips
- You can store your cooled down cheese sauce in an airtight container in the fridge for up to one week.
- If the cheese solidifies, just heat it up again on low heat until it is smooth.
- You can heat up the queso dip in the microwave in 15 to 20-second intervals, stirring in between.
- To make the sauce even creamier when reheating, add 2-3 tablespoons of milk or evaporated milk.
- The jalapeño brine adds more of a tangy flavor than spicy; you can omit cayenne pepper if you prefer no heat.
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