1 ounce shortening
3 ounces chopped onions
6 ounces green chili peppers, chopped
24 ounces canned tomatoes, diced
2 quarts chicken stock
1 tablespoon ground cumin
2 teaspoons garlic powder
106 ounces processed cheese, shredded
3 ounces cornstarch
1/2 cup water
4 pounds nacho chips
8 ounces jalapeño peppers, sliced
Servings: 50
1. Saute onions in shortening until tender.
2. Add chilies and tomatoes to onions. Simmer for 15 minutes.
3. Add stock and seasonings. Bring to a boil. Reduce heat to medium.
4. Add cheese to hot mixture. Stir until melted.
5. Combine cornstarch and water to make a smooth paste. Add slowly to cheese mixture, stirring constantly. Cook and stir until mixture thickens. Turn heat to low.
6. Place 12 nacho chips on dinner plate.
7. Using a 4-oz ladle, pour 3 1/2 oz of sauce over chips.
8. Garnish with sliced jalapeno peppers.
The sauce may be thinned with chicken broth.
Canned cheese sauce may be substituted for scratch prepared cheese sauce. Add green chili peppers and diced tomatoes if desired.
VARIATION:
Quick Nacho Sauce. In a steam-jacketed kettle combine 2 oz chopped onion, 4 oz canned green chilies (diced), 1 1/2 cups diced tomatoes, 1 qt water, 2 tsp ground cumin, 2 tsp garlic powder, 1/2 tsp dried cilantro. Bring to boil, reduce heat and simmer 15-20 min. Stir in 3 lb 12 oz shredded processed cheese. Stir until melted. Return temperature to 150°F.
3 ounces chopped onions
6 ounces green chili peppers, chopped
24 ounces canned tomatoes, diced
2 quarts chicken stock
1 tablespoon ground cumin
2 teaspoons garlic powder
106 ounces processed cheese, shredded
3 ounces cornstarch
1/2 cup water
4 pounds nacho chips
8 ounces jalapeño peppers, sliced
Servings: 50
1. Saute onions in shortening until tender.
2. Add chilies and tomatoes to onions. Simmer for 15 minutes.
3. Add stock and seasonings. Bring to a boil. Reduce heat to medium.
4. Add cheese to hot mixture. Stir until melted.
5. Combine cornstarch and water to make a smooth paste. Add slowly to cheese mixture, stirring constantly. Cook and stir until mixture thickens. Turn heat to low.
6. Place 12 nacho chips on dinner plate.
7. Using a 4-oz ladle, pour 3 1/2 oz of sauce over chips.
8. Garnish with sliced jalapeno peppers.
The sauce may be thinned with chicken broth.
Canned cheese sauce may be substituted for scratch prepared cheese sauce. Add green chili peppers and diced tomatoes if desired.
VARIATION:
Quick Nacho Sauce. In a steam-jacketed kettle combine 2 oz chopped onion, 4 oz canned green chilies (diced), 1 1/2 cups diced tomatoes, 1 qt water, 2 tsp ground cumin, 2 tsp garlic powder, 1/2 tsp dried cilantro. Bring to boil, reduce heat and simmer 15-20 min. Stir in 3 lb 12 oz shredded processed cheese. Stir until melted. Return temperature to 150°F.
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