There are lots of other ways to do nachos, and nacho cheese dip was a first for me. You can’t get blocks of processed cheese in the UK like you can in the US, but a couple of packs of processed cheese slices served the same purpose. However, next time I have nachos I’ll stick to the traditional British cheddar – much prefereable!
I poured the cheese saucce over nachos (a mixture of plain salted and lime flavour for a change) and sprinkled the sliced jalapenos on top.
Nacho cheese dip
20 processed cheese slices
1 jar sliced jalapeno peppers
1 tbsp soured cream (or similar, ie fromage frais)
Add the cheese slices to a non-stick pan. Melt over a gentle heat, stirring continuously.
Drain the sliced peppers – reserve the juice and add to the pot with the cheese slices. Keep the sliced peppers for later.
Add the soured cream to the pot with the melting cheese mixture. Continue to stir until smooth. Serve immediately, while still hot (before it cools and solidifies…).