Back in February I went to South Carolina for a month with my kids. We stayed with family, I worked full time, and I cooked very little.
Strike one for the blog.
Right before we left, I also discovered that I was pregnant. For me, this generally results in an aversion to cooking for a few months.
Strike two for the blog.
So before I strike out completely I thought it was time to get back into the swing of things and start blogging again. Hopefully the eight of you that actually used to keep up with it haven't given up on me completely!
This little recipe is one that was hatched one night while trying to come up with something to do with leftovers that my kids would eat. Desperation is often the motivation for innovation. Didn't someone say that once? If not, they should have. Regardless, I browsed a few online recipes for Nacho Cheese and wasn't happy with any of them. They all called for things that I didn't have or my kids wouldn't eat. Like jalapeno's for instance. So we scrapped those ideas and just made up our own.
Nacho Cheese
1 Tbsp real butter
1 heaping Tbsp flour
1/3 to 1/2 c. milk
1 c. shredded cheese
2-3 Tbsp salsa
Start by melting your butter in a small saucepan over medium heat.
Sprinkle in flour and mix till absorbed into the melted butter.
Add the milk a few tablespoons at a time, mixing well.
If you add the milk too quickly (like I did here), you'll end up with clumps. No worries, just break up as many as you can with your spoon and move on.
Now it's time to stir in the cheese. I used a 4-cheese Mexican blend for this batch, but you can use whatever you think you'd prefer. If you like your nacho cheese a little spicy, try some pepper jack!
Once the cheese is just about melted, go ahead and stir in the salsa.
Continue cooking and stirring until cheese sauce is completely melted together.
You can serve this any number of ways. You can use it as a dip like any other nacho cheese, or you can make fajita nachos like we did. Just heat up over your leftover fajita filling (click here for my recipe), put it on top of corn chips and drizzle the whole thing with nacho cheese. It's a fabulous way to take care of those leftovers.
