Taco Bell Nacho Cheese Recipe

5 mins
Serves 4
https://simplecopycatrecipes.com/taco-bell-nacho-cheese/#recipe-link

Directions

  1. 1Place the Velveeta cheese, evaporated milk, jalapeño juice, granulated sugar, garlic powder, and cayenne pepper in a medium saucepan.
  2. 2Place the Velveeta cheese, evaporated milk, jalapeño juice, granulated sugar, garlic powder, and cayenne pepper in a medium saucepan.
  3. 3Place the Velveeta cheese, evaporated milk, jalapeño juice, granulated sugar, garlic powder, and cayenne pepper in a medium saucepan.
  4. 4Heat the saucepan over medium-low heat.
  5. 5Heat the saucepan over medium-low heat.
  6. 6Heat the saucepan over medium-low heat.
  7. 7Stir continuously until the cheese is fully melted and smooth.
  8. 8Stir continuously until the cheese is fully melted and smooth.
  9. 9Stir continuously until the cheese is fully melted and smooth.
  10. 10Carefully taste the cheese dip and add more cayenne pepper or jalapeno brine to taste.
  11. 11Carefully taste the cheese dip and add more cayenne pepper or jalapeno brine to taste.
  12. 12Carefully taste the cheese dip and add more cayenne pepper or jalapeno brine to taste.
  13. 13Serve hot with tortilla chips or fries.
  14. 14Serve hot with tortilla chips or fries.
  15. 15Serve hot with tortilla chips or fries.

Ingredients

  • 8 oz Velveeta cheese
  • 8 oz Velveeta cheese
  • 8 oz Velveeta cheese
  • 0.5 cup evaporated milk
  • 0.5 cup evaporated milk
  • 0.5 cup evaporated milk
  • 4 tablespoons pickled jalapeno brine
  • 4 tablespoons pickled jalapeno brine
  • 4 tablespoons pickled jalapeno brine
  • 0.25 teaspoon cayenne pepper
  • 0.25 teaspoon cayenne pepper
  • 0.25 teaspoon cayenne pepper
  • 0.125 teaspoon granulated sugar
  • 0.125 teaspoon granulated sugar
  • 0.125 teaspoon granulated sugar
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon garlic powder
  • 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.