Queso blanco a.k.a Nacho sauce

This is our restaurant’s version of nacho cheese. You’ll have to scale it down to suit your situation.

4 – 9oz cans of Rotel tomatoes. Drained

1/2 of a pitcher of America’s favorite beer, Pabst. Reserve 16 oz.

Bring tomatoes and beer to a boil and let roll for about 5 minutes. Consume reserved 16 oz of beer. Turn heat down to low.

5 lbs. white American. 2 1/4 lbs. cream cheese.

Add cheese in chunks to tom/beer mix.

Stir until all the cheese has melted. Remove from heat.

Add 2 – 14.5 oz cans of rinsed and drained black beans.

Add diced roasted red peppers. I don’t like them, so I don’t add a lot.

Fry up fresh tortilla chips.

Dig in!

I left out the seasonings. Can’t give away all of our secrets.


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