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Hey Chef Kendra Here, and today we're making nacho cheese. Of course you can go to the
store and buy some, so why should you make your own? Because you can, because it's freaking
delicious and it's easy to do. We're chopping some pickled jalapeno, tomato, onions and
fresh jalapeno.
We have our vegetables in our pot with some butter and we're adding our spices. Which
include, salt, pepper, turmeric, crushed red pepper, and paprika. We're going to give this
a stir, guys. Our heat is on low. We're going to cook this for 10 minutes, or until our
vegetables are soft.
Next up, we're going to add the rest of our butter and our flour. We're going to give
that a whisk and add some heavy whipping cream to our pot. Just pour that in and whisk it
in good. We want to make sure we cook the rawness out our flour. Hey guys, the link
to this recipe can be found in the about section below.
The next thing we're going to do is add half our butter milk to our pot. Or regular milk
that has had an acid mixed in, usually, vinegar or lemon juice. It's often used as a replacement
for buttermilk. OK, next in is our Cheeses, now we're going to whisk this until the cheese
is melted and the cheese sauce starts to look nice and smooth.
Once it looks smooth we're going to pour in the rest of our milk, we're going to whisk
this stuff well, raise the heat to medium and bring our nacho cheese sauce to a boil,
whisking the whole time. Once it's starts to boil we're going to remove it from the
heat. Pour into a blender until smooth, add the oil and blend that in. I'm using my emulsion
blender because it's easier. That's about it.
Hey guys, share my videos and if you haven't already subscribe. Chef Kendra is out. Peace.
Ok, I'm going to give this a test taste. And I already tasted it a couple of times. No
double dipping ya'll. Look at that. Umm... ahhh I can't double dip.
This is delicious.