Delicious Chili Cheese Sauce for Burgers or Nachos
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 min |
| Total Time | 46 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 slices processed cheese
- 100 g cheddar cheese, dude
- 1 tablespoon mayonnaise
- 1 teaspoon chilli sauce (hot sauce)
- 1 tablespoon chilli pepper (jalapenos), pickled
- 100 ml milk
- salt
Print Recipe
Pin Recipe Instructions
- Cut the cheddar cheese into small cubes and shred the processed cheese (required due to the melting salts and emulsifiers!). Pour into a small glass bowl, add the mayonnaise (not required, but tastes better) and hot sauce (the hottest you can find, nothing sloppy like Tabasco - alternatively fresh chilli).
- Then pour in the milk and put everything in the microwave. Heat briefly (!) At the highest level, stir, heat briefly, stir, until you have a creamy, homogeneous sauce. Caution: Don`t let it get too hot!
- When the sauce is warm, it is still fairly runny - when it cools it becomes significantly more viscous. If it is too thick, simply warm it up again and stir in milk, if it is too thin, add more cheese.
- After cooling, stir in the very finely chopped, pickled jalapenos. Don`t worry about the spiciness, the fat contained dilutes the capsaicin pretty well.
- When warmed up, the sauce goes well with burgers or as a dip with tortilla chips. It will keep for a few days in the refrigerator (covered with cling film).
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