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How To Make Stadium-Style Nacho Cheese

Add an HD TV and a fridge full of beer for maximum sports viewing pleasure.

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Proper nacho cheese should taste a little wrong.

It should coat and cling to a chip in a way that's foul yet glorious.

Here's what you'll need to get there:

Butter

Onion, minced

Green chile, chopped

Tomato, seeded and finely chopped

Ground turmeric

Paprika

Cayenne pepper

Flour

Heavy cream

Buttermilk

Monterey Jack cheese

Olive oil

Salt pepper

(And if you want the picked jalapenos, you'll need peppers and vinegar, too.)

Get the full recipe at Food52

Step 1: Melt butter in a pan, then add onion, green chile, tomato, turmeric, paprika and cayenne pepper.

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Step 2: Once the onions get really soft, add more butter, flour, cream, buttermilk, and cheese.

Step 3: Let it cook 10 minutes, then put it in a blender til smooth. Stream in some olive oil while the blender is running.

Optional step: Quick pickle some jalapenos

Mix 1 teaspoon salt, 1/4 cup water, and 1/4 cup vinegar in a bowl. Heat in the microwave until the salt dissolves. Slice 1 or 2 jalapeno into rounds, and add to the brine. Cover and refrigerate for at least 30 minutes.

Mix 1 teaspoon salt, 1/4 cup water, and 1/4 cup vinegar in a bowl. Heat in the microwave until the salt dissolves. Slice 1 or 2 jalapeno into rounds, and add to the brine. Cover and refrigerate for at least 30 minutes.

Step 4: Put all of the cheese in your mouth.

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More delicious snacks meant to be consumed in honor of athletes on your TV:

Guacamole

Get the recipe.