We hadn’t had nachos at home in a while, but I decided to bring this menu back in hopes of my daughters eating black beans. We had a build-your-own nachos dinner, where you can choose your topping. So, instead of topping tortilla chips and baking nachos in the oven, we picked our toppings at the dinner table and then had this runny red pepper nacho cheese drizzled on top.
This nacho cheese uses the same red pepper cheese sauce I use for grilled cheese as the base. The sauce is made runnier by adding hot milk. It has roasted red pepper in the sauce, which gives a sharp taste as if you are using extra sharp cheddar cheese. If this is your thing, add a little more red pepper; if you like the sauce to be milder, add a little less. You can roast red bell peppers at home or use jarred roasted red peppers.
This recipe makes about 2 cups of red pepper cheese sauce. At this point, I saved a cup for making grilled cheese later. You can keep the red pepper cheese sauce in the fridge for up to 5 days.
I added the red peppers in this recipe for taste and texture, but it’s good that this sauce has vegetables since my kids only ate tortilla chips, cheese sauce, and avocado. (No luck for black beans, tomatoes, and olives. Hubs and I also like to add chili peppers.)
Red Pepper Nacho Cheese Sauce
- 2~3 roasted red bell peppers or 12 oz jarred red peppers, drained
- 4 oz cream cheese
- 6 oz shredded mild cheddar cheese
- optional a dash of Worcestershire sauce
- salt to taste
- 1/4 cup milk
In a food processor or a blender, process roasted pepper, cream cheese, cheddar cheese, and Worcestershire sauce until smooth. Add salt and blend to combine. This will yield about 2 cups of red pepper cheese sauce.
In a bowl, add 1 cup of the red pepper cheese sauce. Mix in hot milk. The temperature of the milk will melt the cheese and make the sauce runny. Drizzle over nachos and enjoy!
Store the leftover cheese sauce in an airtight container and refrigerate for up to 5 days.