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Not quite the same as ordinary cheesey nachos
Oh my goodness, a cheese SAUCE? Yum!! I love nachos, and these are so pretty with the blue corn, bright tomatoes, and that sauce. These are on our football snacks lists for sure!
I adore nachos in every way shape and form. This cheese sauce is to die for!
A trick I found for keeping chips crisp when baked with cheese is to put them on a preheated baking stone.(400 degrees F) We assemble the chips and toppings on the hot stone and bake for 10 -15 minutes then serve right on the stone(with a heavily padded breadboard underneath) Chips stay crispy and toppings hot! We have a dedicated “nacho stone” and another for all other uses.
Great idea Karen, thanks for sharing!
This looks very good. I strongly suggest brining the chicken breast for no more than 1 hour in a brine of 100g of salt, 100g of sugar and 1/2 gallon of water (this can be scaled down). Dissolve the salt and sugar in warm water then cool chill before adding the chicken to brine. Then bag the chicken and cook sous vide at 145ºF for at least 2 hours but not more than 4. The results will be much better than poaching.
I haven’t tried making nachos with a cheese sauce at home. This looks easy. Thanks!
Elise, this is one of the cleverest and most creative red, while and blue July 4th recipes I have seen. And the cheese sauce looks deliciously smooth and easy. Thank you!