This cheesy nacho cheese sauce can have as much zip as you want. Spoon some of the nacho cheese sauce over tortilla chips on a plate, and then top it with sliced scallions, sliced black olives, or pickled jalapeño slices.
Preparation time: 15 minutes
Cooking time: 3 to 4 hours on Low
Yield: 24 servings
1 package (2 pounds) Velveeta Pasteurized Prepared Cheese Product
4 cups salsa
2 cups (8 ounces) shredded sharp cheddar cheese
2 cans (6 ounces each) chopped green chiles
Cut the Velveeta into 1-inch cubes.
Prepare the salsa according to your recipe if you’re using homemade.
You can also use your favorite store brand salsa.
Lightly spray a 4- or 6-quart slow cooker with vegetable oil cooking spray.
Combine all the ingredients in the slow cooker.
Cover and cook on low.
Stir after 1 1/2 hours.
Cover and continue cooking for another 1 1/2 to 2 1/2 hours.
Stir again before serving.
Per serving: Calories 182 (From fat 113); Fat 13g (Saturated 8g); Cholesterol 41 mg; Sodium 696mg; Carbohydrate 5g (Dietary fiber 0g); Protein 11g.
