Nacho Bar Ideas
Servings: 12 people
Calories:
A fully loaded nacho bar with three cheese sauces, multiple protein options, endless toppings and a selection of tortilla chips! It's a nacho lover's dream!
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Ingredients
- 2-3 bags tortilla corn chips
Nacho Cheese Sauce
- 6 tablespoon butter
- 6 tablespoon all purpose flour
- 3 cups whole milk
- 24 oz blocked cheddar cheese freshly grated
- salt to taste
Nacho Toppings
- 2 lbs sliced chicken
- 2 lbs ground beef
- 16 oz sour cream
- 16 oz guacamole
- 30 oz black beans
- 16 oz pico de gallo
- 16 oz bacon bits
- 2-3 large jalapenos, sliced
- 1 cup cilantro, roughly chopped
- half head iceburg lettuce thinly chopped *optional
Instructions
- First we need to make our roux by melting the butter in a saucepan or large pot over medium heat.
- When the butter is fully melted whisk in your flour until it turns into a paste and starts to brown ever so slightly.
- Whisk in your milk until there are no more lumps.
- Bring the mixture to a rough simmer while continuing to whisk every 30 seconds or so. The milk should begin to thicken after just a few minutes.
- Mix in your shredded cheese until nice and smooth and turn off heat.
- At this point you can divide your sauce and "flavorize" it if needed with chipotle peppers, taco seasoning, chilie, jalapenos, etc.
- This sauce is meant to stay warm or it will thicken up. Use the mini crock pots I link to above to keep them warm!
Notes
For my cheese sauces, I used this triple crock set which kept the sauces warm for hours.
- In one pot, I added the plain cheese sauce.
- In the second pot, I added a can of chipotle peppers in adobo. This gave the sauce a yummy smoky flavor with a bit of a kick.
- In the third pot I added half a packet of taco seasoning and some canned green chilis.