Homemade Cheese Sauce And Salsa For Nachos

Recipe for Homemade Cheese Sauce and Salsa for Nachos. Easy recipe with homemade nacho fixings. With step by step pictures.

This is my sons one of all time favorite snacks! NACHOS!!!!! Add salsa and cheese sauce and have your nacho cravings fixed! Here is how to do it!

For the Cheese Sauce We will be using cheddar cheese for this recipe. I have used yellow cheddar. If you cannot get yellow cheddar, its ok. Use whatever cheese you can find at your local store. Shred the cheese and set aside.

Place a heavy pan on medium heat. Add in the butter and maida (all purpose flour). Saute till the mixture forms a thick roux.

Add in the milk and the cheese. Add in the tomato ketchup and hot sauce. Whisk well for a couple of minutes. Initially the cheese will look curdled. Keep mixing until it all comes together into a smooth sauce. Add little milk if necessary to adjust the thickness of the sauce. Remember that we did NOT add any salt to this recipe as the cheese is already salty.

Have a little helper to get you going in the kitchen as this can be their all time favorite snack. Once the sauce is bubbling and smooth, remove from heat and set aside to cool. Remember the mixture will thicken as it cools.

The sauce can be served right away. The sauce can be stored in the refrigerator for up to a day. To heat up, just microwave for a few seconds. Add a few teaspoon of milk to adjust the thickness of the sauce.

For the Salsa The main ingredient of a good salsa is the tomatoes. We will need peeled, de-seeded and chopped tomatoes for this recipe. Make a cross on the tomato like shown below. It makes for peeling the skin easier later. Boil water in a pan and drop in the ripe tomato in boiling water. Boil for half a minute. Blanching the tomatoes in hot water helps in peeling the skin easily. Remove the tomato and peel the skin.

Cut the tomato into half. Remove the seeds and chop them fine. Set aside.

Take a bowl and add in all the ingredients for salsa. Mix well and refrigerate until required. The salsa can be stored in the refrigerator for up to a day. NOTE: In addition to the listed ingredients, you can also add sweet corn, jalapenos and olives to the salsa if you like them.

Assembly Place store bought Nacho chips on a plate. Sprinkle the cheese sauce and salsa. Enjoy!!!

You can add a bowl of salsa and cheese sauce for loaded dippers 🙂

For the Cheese Sauce

• 1 tablespoon butter
• 1 teaspoon maida (all purpose flour)
• 1/2 cup milk (Add 1/4 cup more if need be)
• 1 cup cheddar cheese
• 1/2 teaspoon tomato ketchup
• 1/2 teaspoon hot sauce

For the Salsa

• 1 tomato, peeled, de-seeded and chopped
• 1/4 cup onion, finely chopped
• 1/4 cup capsicum, finely chopped
• 2 sprigs coriander leaves, finely chopped
• 1/4 teaspoon salt
• a pinch of sugar
• juice of half a lime
• Tortilla chips for serving!

For the Cheese Sauce

1. Place a heavy pan on medium heat. Add in the butter and maida (all purpose flour). Saute till the mixture forms a thick roux.
2. Add in the milk and the cheese. Add in the tomato ketchup and hot sauce. Whisk well for a couple of minutes. Add little milk if necessary to adjust the thickness of the sauce. Once the sauce is bubbling and smooth, remove from heat and set aside to cool.

For the Salsa

1. Take a bowl and add in all the ingredients for salsa. Mix well and refrigerate until required. The salsa can be stored in the refrigerator for up to a day.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Snacks
• Cuisine: Mexican

For the Cheese Sauce

• 1 tablespoon butter
• 1 teaspoon maida (all purpose flour)
• 1/2 cup milk (Add 1/4 cup more if need be)
• 1 cup cheddar cheese
• 1/2 teaspoon tomato ketchup
• 1/2 teaspoon hot sauce

For the Salsa

• 1 tomato, peeled, de-seeded and chopped
• 1/4 cup onion, finely chopped
• 1/4 cup capsicum, finely chopped
• 2 sprigs coriander leaves, finely chopped
• 1/4 teaspoon salt
• a pinch of sugar
• juice of half a lime
• Tortilla chips for serving!

For the Cheese Sauce

1. Place a heavy pan on medium heat. Add in the butter and maida (all purpose flour). Saute till the mixture forms a thick roux.
2. Add in the milk and the cheese. Add in the tomato ketchup and hot sauce. Whisk well for a couple of minutes. Add little milk if necessary to adjust the thickness of the sauce. Once the sauce is bubbling and smooth, remove from heat and set aside to cool.

For the Salsa

1. Take a bowl and add in all the ingredients for salsa. Mix well and refrigerate until required. The salsa can be stored in the refrigerator for up to a day.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Snacks
• Cuisine: Mexican

Find it online : https://www.kannammacooks.com/homemade-cheese-sauce-and-salsa-for-nachos/

Recipe for homemade ice cream recipe using just three ingredients. Milk, custard powder and sugar. Recipe for homemade ice cream recipe with step by step pictures.

This is an easy and lite recipe for making home made ice cream with just three ingredients. The flavor of custard milk is very delicious and its an easy dessert to put together in no-time.

Take a bowl and add in the custard powder. Add in quarter cup of milk and mix well to form a custard powder slurry. Set aside. Do not try to add the custard powder to all of the milk. It wont get mixed properly. I have used plain vanilla custard powder mix today. You may use any flavor according to what your family likes.

Heat the remaining milk in a kettle and add in the sugar and the custard powder slurry. Taste the mixture and add more sugar if your family likes it sweet. I have added 3/4 cup of sugar today. You may add up-to a full cup of sugar to have a sweet ice-cream.

Bring the mixture to a boil. It will take 3-4 minutes on medium flame. The mixture also will thicken considerably. Once the mixture is boiling, remove from heat and allow it to cool completely.

Once cool, freeze the mixture for 3-4 hours until its half set. Remove the milk mixture from the freezer and whisk well for 2 minutes. Whisking the mixture helps in breaking the bigger ice crystals formed in the ice-cream and also helps to get a smooth mouth feel. Alternatively, you may run the ice-cream mixture in a blender to break the crystals. Transfer the whisked mixture to a bowl and freeze over-nite.

Homemade ice-cream is ready! The ice-cream will stay good in the freezer for 10-15 days.

• 1/4 cup custard powder
• 3/4 cup sugar
• 1 liter milk ( 4 cups )

1. Take a bowl and add in the custard powder. Add in quarter cup of milk and mix well to form a custard powder slurry. Set aside.
2. Heat the remaining milk in a kettle and add in the sugar and the custard powder slurry.
3. Bring the mixture to a boil. It will take 3-4 minutes on medium flame. The mixture will thicken considerably. Once the mixture is boiling, remove from heat and allow it to cool completely.
4. Once cool, freeze the mixture for 3-4 hours until its half set. Remove the milk mixture from the freezer and whisk well for 2 minutes. Freeze again over-nite.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 24 hours
• Cook Time: 10 mins
• Category: Dessert
• Cuisine: Indian