Pepper Jack Nacho Cheese Sauce -

5 from 2 votes

Pepper Jack Nacho Cheese Sauce

Put a tasty spin on nachos with a batch of this homemade Pepper Jack Nacho Cheese Sauce! This recipe is great for a football appetizer or a game night with friends.

Prep Time45

Cook Time20

Total Time1 5

Course: Appetizer

Cuisine: American

Keyword: cheese, nachos, queso

Servings: servings

Calories: 533kcal

Author: David

Ingredients

For the Easy Salsa

½ jalapeno pepper
¼ cup diced red onions
½ tsp minced garlic
2 Tbsp chopped fresh cilantro
¼ tsp ground cumin
¼ tsp kosher salt
juice of ½ lime ~1 Tbsp lime juice
2 medium tomatoes cut into quarters

For the Guacamole

2 avocados pitted and peeled
½ cup diced red onions
1 jalapeno seeds and ribs removed, diced
Juice of 1 lime ~2 Tbsp lime juice
½ tsp minced garlic
½ tsp kosher salt
½ tsp chipotle powder
¼ cup chopped fresh cilantro

For the Pepper Jack Nacho Cheese Sauce

2 Tbsp unsalted butter
¼ cup diced red onions
1 tsp minced garlic
2 Tbsp all-purpose flour
1¼ cups half-and-half plus more as needed
1 cup shredded Cabot Pepper Jack cheese ~4 oz.
1 cup shredded Cabot cheddar cheese ~4 oz.
2 oz. Cabot cream cheese softened
½ tsp ground cumin
¼ tsp kosher salt
¼ tsp black pepper

For the Nachos

8 oz. tortilla chips
1 cup shredded Cabot Pepper Jack cheese ~4 oz.
¼ cup pickled jalapenos
¼ cup chopped green onions
½ cup sour cream
1 lime cut into wedges

Instructions

For the Easy Salsa

Using a food processor, add all of the ingredients except tomatoes; pulse until fully minced.
Add tomatoes; pulse several times or until roughly chopped.

For the Guacamole

Add all guacamole ingredients to a medium bowl. Using a fork, mash until well combined; set guacamole aside.

For the Pepper Jack Nacho Cheese Sauce

Using a large saucepan, add butter and place over medium heat.
Once butter has melted, add onions. Sauté, stirring occasionally, for 4-5 minutes, or until onions begin to brown slightly.
Add garlic and sauté for 1 more minute, stirring occasionally.
Add flour and sauté for 1-2 more minutes, stirring constantly.
Pour half-and-half into saucepan and reduce heat to medium-low. Heat, stirring occasionally, until mixture begins to simmer.
Add half of the shredded pepper jack cheese and stir until cheese has completely melted. Stir in remaining pepper jack cheese, stirring until completely melted.
Repeat with shredded cheddar cheese.
Add the cream cheese, cumin, salt and pepper; whisk until completely melted.
If needed, add a bit more half-and-half to loosen sauce to desired consistency.

For the Nachos

Preheat oven to 400°F.
Using a 9”x13” baking dish or rimmed baking pan, spread half of the chips into an even layer.
Sprinkle half of the shredded cheese and pickled jalapenos on top of the chips. Repeat with the remaining chips, cheese and pickled jalapenos.
Bake for 6-8 minutes, or until cheese has completely melted.
Remove pan from oven and sprinkle green onions on top.
Serve with salsa, guacamole, pepper jack cheese sauce, sour cream and lime wedges.

Notes

The salsa and guacamole can both be made in advance and stored in airtight containers in the refrigerator. For the guacamole, press plastic wrap directly to the surface and then put the top on the container - this helps prevent the guac from turning brown.

To reheat leftover nacho cheese sauce, just microwave in 15 second intervals, stirring after each interval.

Nutrition