Nacho Cheese Sauce It’s what I used to make the cheesy cornbread (and the hamburger burgers for the show) for a dinner party I did on TV. The show was called Comedy Cam and featured some of my favorite comics from all over the country and I had a blast filming it! I’m so excited I get to share my mad nacho cooking skills with all of you!
NACHO CHEESE SAUCE
- 2 tablespoons oil
- 2 cups chicken broth
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 cup Mexican cheese blend
- 4-6 tablespoons butter, cut into small chunks
- 1 teaspoon parsley
- 1/4 cup lemon juice
Bring the chicken broth and garlic powder to a simmer in a saucepan over medium heat. Add the cheese and cook for about five minutes or until the cheese melts. Stir occasionally until the cheese is melted. Add the butter and stir until it melts. Add the parsley, lemon juice, and pepper and stir, until the sauce starts to thicken. Add more parsley and lemon juice to taste if necessary.
When I made this recipe, I made a double batch (which is the recipe of choice in most of the cookbooks I follow) because I was going to make lots of hamburger burgers for the show. I cooked all the burgers the night before and then cooked four of the bottles of Nacho Cheese Sauce on the stove.
I wanted the burgers to have more of cheesiness to them, but still have the tanginess of the sauce. It was surprisingly easy to do. While the cheeseburger mixture was cooking on the stove, I was able to finish my cornbread and cook the eggs to serve the next morning.
To serve, I topped the burgers with the grilled cornbread and drizzled the remaining butter on top. The cornbread makes a great appetizer too.
NACHO CHEESE BUNS
- 1 1/2 cups grated cheddar cheese
- 2/3 cup powdered sugar
- 2 teaspoons onion powder
a plate of nachos.
Sprinkle the powdered sugar over the cheddar cheese. Spread until the cheese is evenly distributed throughout the top. With your hands, squeeze the cheese hard to make sure it’s evenly coated and packed into the cup. Freeze for at least four hours, until hard as a rock.
Transfer the frozen cheese to a cookie sheet and carefully lift it off the sheet by poking it several times with a fork or your finger. Quickly spread the cheese mixture into a greased glass pan to form a nest for the buns.
Cover with foil and bake for about twenty minutes at 400 degrees.
I’ve made a bunch of different varieties of breakfasts over the years. Some are delicious, some are awful, and most are somewhere in between. Some recipes are quick, easy, and ready to serve within minutes of being made. Others can take a little longer, but you can also enjoy the cooking process (just like when you make grilled