Tired of bland nacho cheese sauce? Yearning for that rich, cheesy goodness you get at your favorite Mexican restaurant? Then look no further! This easy recipe lets you make restaurant-quality Pace nacho cheese sauce right in your own kitchen. It's a delicious and surprisingly simple addition to your next taco night, game day spread, or any time you crave a cheesy, flavorful treat. Get ready for homemade happiness!
Ingredients:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 1/2 cups milk (whole milk recommended for creaminess)
- 1 (10 ounce) can diced tomatoes and green chilies, undrained (like Rotel)
- 1 (12 ounce) jar Pace Picante Sauce (medium or your preferred heat level)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of cayenne pepper (optional, for extra heat)
- Salt and freshly ground black pepper to taste
Instructions:
Step 1: The Roux
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste (roux) forms. This step helps thicken the sauce.
Step 2: Build the Base
Gradually whisk in the milk, ensuring no lumps form. Continue whisking until the sauce begins to thicken slightly.
Step 3: Add Flavor
Stir in the undrained diced tomatoes and green chilies, Pace Picante Sauce, garlic powder, onion powder, and cayenne pepper (if using). Bring the mixture to a simmer, stirring occasionally.
Step 4: Cheese Please!
Reduce the heat to low and stir in the cheddar and Monterey Jack cheese until melted and smooth. Season with salt and pepper to taste. If the sauce is too thick, add a splash more milk; if it's too thin, simmer for a few more minutes to reduce.
Tips for Nacho Cheese Perfection:
- Cheese Choice: Experiment with different cheese blends! Pepper Jack, Colby Jack, or even a Mexican blend can add unique flavor profiles.
- Spice Level: Adjust the amount of cayenne pepper or choose a spicier Pace Picante Sauce to customize the heat.
- Smooth Operator: For an extra-smooth sauce, use an immersion blender to blend everything together after the cheese has melted.
- Make it Ahead: The sauce can be made ahead of time and reheated gently before serving.
Variations:
- Spicy: Add a pinch of chili powder or a few dashes of your favorite hot sauce for extra kick.
- Vegetarian: This recipe is already vegetarian-friendly!
- Creamier: Use heavy cream instead of some of the milk for an ultra-creamy texture.
Nutritional Information (per serving, approximate):
This will vary based on the specific cheeses and ingredients used. For a more accurate calculation, use a nutrition calculator with your exact ingredients. However, a general estimate per serving would be around:
- Calories: 250-300
- Fat: 15-20g
- Protein: 10-12g
- Carbohydrates: 15-20g
This homemade Pace nacho cheese sauce is a guaranteed crowd-pleaser. It's the perfect complement to tortilla chips, nachos, loaded baked potatoes, or even as a dip for your favorite veggies. Enjoy the deliciousness!