I think this is the most awesome recipe I have here on the blog, because it is easy, tasty, super fast and everybody loves Nachos! You can make these Nachos when your friends come over for the night or even before dinner as appetizers or even just serve them with beers. What I love most about this recipe is how the cheddar cheese will not harden again—I used to do Nachos the wrong way. This sauce stays hot and wraps up every bit of chips. Don’t wait long to try this recipe; that’s exactly your first plan of the week-end!
2 tbsp butter
2 tbsp flour
1 ½ cup of milk
2 cups of orange cheddar cheese, shredded
½ tsp salt
½ cup tomatoes, chopped
½ green pepper bell, chopped in cubes
½ cup of pitted olives (dénoyautés)
1 cup of sour cream
1 huge bag of your favorite Nachos Chips (my choice was Ranch)
Wash and chop your tomatoes and green peppers into small cubes if you haven’t prepared them already. Buy your pitted olives from the supermarket/ grocery store.
The Cheddar Cheese sauce
- Heat the milk until it simmers or starts boiling slightly. Meanwhile, melt the butter in a saucepan and add the flour to it. Mix them well. Add the milk to the butter and mix fast.
- Add the salt then add the cheddar cheese gradually. Keep mixing to make sure the cheese has melted completely. The cheddar cheese sauce becomes ready when the mixture becomes completely homogeneous.
- Put 2/3 of the nachos chips on a big plate. And pour over about the same proportion of cheddar sauce.
- Add the tomatoes and the green pepper on top followed by the olives.
- We add the 1/3 left of the nachos chips on top of the first layer and we pour over what’s left of the cheddar sauce.
- We then add the tomatoes, the green pepper, and the olives.
- We put the sour cream on the top, like how there’s snow on the peak of mountains, and we can decorate with a few olives.