Anybody have an awesome nacho cheese sauce recipe?

Tluke63

I'm going to make a pulled pork nacho bar for Super Bowl and am looking for an amazing cheese sauce to go with it.

Legume

Go with a queso recipe - my wife uses a white cheese similar to velveeta, rotel, cream of mushroom soup.  

Botch

My favorite queso is very similar to @Legume's:
1 lb hamburger, browned and drained
1 lb velveeta
1 can Rotel tomatoes & green chiles
1 tsp chili powder
1 tsp worcestershire
(I sometimes add a mashed clove or two of garlic)

DeltaNu1142

I think any of the sauces I've made up recently for mac would work well as a dip. Here's one that I liked a lot:

8 oz shredded cheese; equal parts cheddar, gruyere, and gouda
4 tablespoons of butter
3  cups heavy cream (substitute whole or 2% milk for desired viscosity)
2 teaspoons paprika
1 teaspoon black pepper
1/2 teaspoon salt

...then I select one or more things from the list below for an extra kick:

• 8 strips bacon, crumbled
• 4 slices prosciutto, diced
• 2/3 cup sweet red bell pepper, chopped
• 2 green jalapeños or serrano peppers, minced
• 1 cup chopped cooked lobster or crab
• leftover pulled pork (leftovers from a Boston butt, obviously)
• 1 chipotle in adobo sauce, chopped

RRog17

I used rotel cheese dip on my BBQ nachos the last time. It was fantastic!

paqman

If you can find sodium citrate, the modernist cuisine recipe is great.  You can use your preferred cheese.

paqman

Here it is

http://modernistcuisine.com/recipes/melty-queso-dip/

Botch

Oops!  I re-read the original post, and you're looking for a sauce for "pulled pork nachos", no sense in having a hamburger-laden dip for those.  
(it is good with plain chips, however)

BrookieP

In a crockpot for 1 hr on high - 2 lbs Valveeta, 1 10oz can Rotel (drained), 1 7oz can roasted green chilies. I usually put 3/4 lb ground beef but it looks like you won't need it. 

BrookieP

Looks like someone already wrote this recipe. I'll vouch for it, it's delicious. 

dooley

In A Fonue pot
1. Can  bean and bacon soup
1. Cup  shredded cheese ( about 4 oz)
1 4.5 oz can chopped green chili peppers 
 1 tsp instant minced onion
1/4 tsp garlic powder
Combine all of the above with 1/2 soup can water. Heat  slowly. Stir often.

Add a couple fine chopped jalapeño  peppers to get the heat you want.

Good for dip. Good for sause.

Enjoy.

jpakma

My family likes the white queso dip which is very easy to make but you have to use white American cheese - typically buy in deli area. 

1 lb white American cheese (you can buy the block at Wally World but slices work fine too)
1/2 cup milk
1 T butter
2 (4oz) cans green chiles
2 tsp cumin
2 tsp garlic powder
2 tsp onion powder
cayenne pepper to taste

Heat up all the ingredients until incorporated and add more milk to your desired consistency. Add more cumin, cayenne or chiles to adjust heat level. 

GregW

paqman said:

Here it is

http://modernistcuisine.com/recipes/melty-queso-dip/

Thanks.....I ordered the Sodium Citrate from Amazon. I followed the Modernist Cuisine recipe to make a sauce from Boar's Head Monterrey Pepper Jack cheese.

I had the cheese sauce on homemade delta style beef tamales. It is simply amazing how the Sodium Citrate emulsifies the cheese and keeps it from solidifying.

Thanks for posting the recipe link.
   

Zmokin

Find a good salsa and mix with velveeta, microwave and stir.

Tluke63

Thanks for the help, I'm sure one of these will work out for me.

Beachbum28

This is what I do it's a sausage dip. 1 roll of regular sausage cooked and grease drained. Add one jar of med salsa and mix into meat. One can of Rotel drained.  Depending on how spicy you like it add directly or rinse to take the heat down a little mix in. Add 1lb of Velveeta sliced some what thin mix in. Stir occasionally so nothing burns on bottom of pot. Enjoy!!!

northGAcock

Not a nacho cheese dip....but a dip that will knock the socks off your feet. Sorry....no pictures....on another device.

Ingredients  

16 oz. regular cream cheese, softened

14.5 oz. can diced tomatoes, (not drained)

2 green onions, chopped

1 avocado, peeled, pitted and cubed, 

4-6 ounces of fire roasted green chilie (or canned green chilie)

1 clove garlic, minced

1 tsp chili powder 

1 tsp cumin 

1/2  tsp paprika 

1/4  tsp oregano 

1/4  tsp salt 

1/8  tsp onion salt 

2 cups diced chicken Breast (roasted on your egg)

2 cups shredded Cheddar cheese, divided (500 mL)

 

Cooking Method

Roast two large bone in Chicken Breast (seasoned) on your BGE (I have used some mesquite and hickory in my exploits)

Rest, de-bone and dice chicken

In large bowl, mix softened cream cheese, tomatoes, green onions or avocado, garlic, chili powder, cumin, paprika, oregano, salt and onion salt. Stir in chicken. Stir in 1 cup Cheddar cheese. 

Place in an appropriate sized cast iron vessel and place back on the egg indirect until it becomes bubbly and cheese is felted. 

Serve this with Ritz Southwestern crackers

GO PANTHERS!

Botch

Just got an email from the fine folks at ThermoWorks, included this link to the secrets of melting cheese:
http://www.thermoworks.com/blog/2016/02/game-day-nachos-cheese-melting-temps/?utm_source=Nl-2015Feb6&utm_medium=email&utm_term=Nachos&utm_content=inbox&utm_campaign=Feb2015-Wings-Nachos-cs
I learned a few things!