Recipes

Instructions

Peel and chop the potatoes, carrots, and onion. Make sure to peel everything or there will be an overwhelming earthy flavor that does not like cheese at all. Deseed a jalapeño or two, depending on the size of your peppers, and chop them. You can twist a thin spoon or fork handle around the inside of the pepper to easily remove the seeds. Feel free to leave the seeds in if you want a little spice, or just skip the jalapeño completely if you prefer. Everything should be chopped to about a half an inch, but it doesn’t have to be perfect since this is all going in a blender.

Place the chopped potatoes, carrots, onions, and jalapeños in a bowl of ice-cold water and let them soak for 30 minutes, then strain and rinse. This removes excess starch and creates a better texture. Place them in a pot filled with cold water on the stove and bring the ingredients to a boil. Once the potatoes are fork tender, take the pot off the heat and set it aside for a few minutes. You can check if they’re fork tender by poking a fork or a toothpick into one and seeing if it slides right off.

Add the boiled ingredients to a high-powered blender or food processor, along with 150 grams of the boiled water from the pot. Keep the remaining boiled water around until you’re done in case you want to add more to make the cheese thinner. Add the remaining dry ingredients and blend on high until you have a creamy nacho cheese consistency. I use a high-powered blender, on high, and run it about 5 times to make it smooth.

The final mix shouldn’t have any speckles of individual ingredients left visible, but it’s completely fine flavor wise if yours does. You can taste test between blends and make adjustments, but the flavor won’t be right until you blend it a few times, so I’d recommend adding any other ingredients you might like to try closer to the end of your blending process.

I use this for nachos, chili fries, tacos, taquitos, quesadillas, broccoli, short pastas, burgers, grilled cheese sandwiches, pizzas, etc. This cheese sauce is a pour-over type of cheese intended to be used while warm, so I wouldn’t recommend trying to slice it or grate it, but feel free to experiment and make your own favorite version!