I'm looking for a recipe for Nacho Cheese Sauce, specifically the kind they
put on your nachos at the movie theatre, I haven't found anything on Google
so far!

--
Compmouse
Come visit KittyRealm, an active and friendly Sanrio Community
(http://pub37.ezboard.com/bkittyrealm)

Compmouse wrote:

> I'm looking for a recipe for Nacho Cheese Sauce, specifically the kind they
> put on your nachos at the movie theatre, I haven't found anything on Google
> so far!


If you're looking for the "kind they put on your nachos at the movie
theater" then you'd probably be better off buying canned nacho sauce
from the stupidmarket... Even Velveeta won't give you that "ball park"
taste... Below is a recipe that is quick and dirty and still manages to
taste better than what you'll find at the theater...

1 Half block Velveeta
1 can Rotel

Cut Velvetta into 1 inch cubes... combine with Rotel... Microwave on
medium until fully melted, stiring often...

~john

"Compmouse" > wrote in
:

> I'm looking for a recipe for Nacho Cheese Sauce, specifically the kind
> they put on your nachos at the movie theatre, I haven't found anything
> on Google so far!
>

Mostly cause that stuff is cheese whiz...right outa the jar (well heated up
first).

By melting some velveeta in the microwave and adding salsa and canned chili
con carne you'd get close. Probably a nice recipe at the velveeta website.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

>> I'm looking for a recipe for Nacho Cheese Sauce, specifically the kind
>> they put on your nachos at the movie theatre, I haven't found anything
----------------------
Melt a small box of Velveeta, and mix in a can of Rotel tomatoes . Or, you can
buy Velveeta Mexican, which already has the flavorings mixed in. ( please, no
remarks about Velveeta. This is what it is made for, melting, that is.)

>'m looking for a recipe for Nacho Cheese Sauce, specifically the kind they
>put on your nachos at the movie theatre, I haven't found anything on Google
>so far!
>
The Rotel plus Velveeta one is all right but I think this one is better.

1 pound American Cheese (Don't buy the kind where each slice is individually
wrapped. I personally prefer Kraft Deluxe American)
8 ounces Monterey Jack cheese
12 ounces evaporated milk
3 or 4 seeded and diced pickled jalapenos
1 medium size homegrown tomato OR 2 store bought Roma tomatoes peeled seeded
and diced
cayenne pepper to taste

Cut cheeses into cubes. Combine with evaporated milk and heat SLOWLY either in
a microwave or on top of the stove until cheese has melted. Add in tomatoes
and jalapenos. At this point the nacho cheese sauce probably doesn't have much
kick to it. Let it cool for a few hours to give a chance for the jalapenos to
do their thing. You may also want to stir it occasionally to keep everything
from settling down to the bottom. If after a few hours the nacho sauce isn't
hot enough for you then add in cayenne pepper. I usually add about an eighth
teaspoon at a time until I think it's about right.

Go to Sams or Costco and get the Nacho cheese in the large can. Add
separate ingredients to the top of the chasse you put on the nachos.
Black Olives, Jalapeño, tomatoes, Rotel etc.....


--
Emil
"Compmouse" > wrote in message
.. .
> I'm looking for a recipe for Nacho Cheese Sauce, specifically the kind
they
> put on your nachos at the movie theatre, I haven't found anything on
Google
> so far!
>
> --
> Compmouse
> Come visit KittyRealm, an active and friendly Sanrio Community
> (http://pub37.ezboard.com/bkittyrealm)
>
>

Easy:
Heat milk in a sauce pan till just below boil. Remove from heat and start
adding sliced or chunked american cheese a little at a time mixing till just
melted in (if cheese stops melting, reaply heat till just under boil) keep
adding cheese till you get the thickness that you want. Add drained fine
chopped jalapenos (or just some of the juice). Stir till hot.
Enjoy:
Chef R. W. Miller
Marriott Resorts & Hotels

"Compmouse" > wrote in message
.. .
> I'm looking for a recipe for Nacho Cheese Sauce, specifically the kind
they
> put on your nachos at the movie theatre, I haven't found anything on
Google
> so far!
>
> --
> Compmouse
> Come visit KittyRealm, an active and friendly Sanrio Community
> (http://pub37.ezboard.com/bkittyrealm)
>
>

Chef R. W. Miller wrote:

> Chef R. W. Miller
> Marriott Resorts & Hotels


LOL.

~john


--
"Black holes are where God divided by Zero." - Steven Wright

Levelwave© wrote:
> Compmouse wrote:
>
>> I'm looking for a recipe for Nacho Cheese Sauce, specifically the
>> kind they put on your nachos at the movie theatre, I haven't found
>> anything on Google so far!
>
>
> If you're looking for the "kind they put on your nachos at the movie
> theater" then you'd probably be better off buying canned nacho sauce
> from the stupidmarket... Even Velveeta won't give you that "ball park"
> taste... Below is a recipe that is quick and dirty and still manages
> to taste better than what you'll find at the theater...
>
> 1 Half block Velveeta
> 1 can Rotel

sorry - but what the h*ll is Rotel ? - sounds awful

Compmouse wrote:
> I'm looking for a recipe for Nacho Cheese Sauce, specifically the
> kind they put on your nachos at the movie theatre

nachos in a dark movie theatre ?
your cinemas must pay a fortune in cleaning ...

In article >,
"leebee" > wrote:

> Levelwave© wrote:
> > Compmouse wrote:
> >
> >> I'm looking for a recipe for Nacho Cheese Sauce, specifically the
> >> kind they put on your nachos at the movie theatre, I haven't found
> >> anything on Google so far!
> >
> >
> > If you're looking for the "kind they put on your nachos at the movie
> > theater" then you'd probably be better off buying canned nacho sauce
> > from the stupidmarket... Even Velveeta won't give you that "ball park"
> > taste... Below is a recipe that is quick and dirty and still manages
> > to taste better than what you'll find at the theater...
> >
> > 1 Half block Velveeta
> > 1 can Rotel
>
> sorry - but what the h*ll is Rotel ? - sounds awful


Rotel is a handy dandy pre-prepared tomatoe and chili sauce...

Canned.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Haha, I don't know about that, all I know is that it's really tasty.

Also, I don't think they use Rotel in the recipe I'm looking for because the
sauce is smooth and has an orangey-yellow colour to it. But thanks! I didn't
know what Rotel was either, you learn something new everyday.

Compmouse
Come visit KittyRealm, an active and friendly Sanrio Community
(http://pub37.ezboard.com/bkittyrealm)


"leebee" > wrote in message
...
> Compmouse wrote:
> > I'm looking for a recipe for Nacho Cheese Sauce, specifically the
> > kind they put on your nachos at the movie theatre
>
> nachos in a dark movie theatre ?
> your cinemas must pay a fortune in cleaning ...
>
>
>

leebee wrote:

> sorry - but what the h*ll is Rotel ? - sounds awful


Applesauce.

~john

--
"Black holes are where God divided by Zero." - Steven Wright

>> sorry - but what the h*ll is Rotel ? - sounds awful
>

They are a brand of small cans (10 ounce) of diced tomatoes that come in
several different types - Mexican style with Lime and Cilantro, another type
has green chilies, and another that I don't recall.
They are always in my pantry!! Melt a chunk of Velveeta and pour a can of these
in and you've got a great dip!!!

Compmouse > wrote:
> I'm looking for a recipe for Nacho Cheese Sauce, specifically the kind they
> put on your nachos at the movie theatre, I haven't found anything on Google
> so far!

1/2 to 1 block velveeta, cut into 1/2" cubes
1 large jar Pace medium salsa

mix, microwave, mix, microwave, repeat until uniform and completely melted

microwave the chips

pour the cheese over the chips, and enjoy!

Compmouse wrote:

> Also, I don't think they use Rotel in the recipe I'm looking for
> because the sauce is smooth and has an orangey-yellow colour to it.
> But thanks! I didn't know what Rotel was either, you learn something
> new everyday.

sure do !

Katra wrote:
> "leebee" > wrote:
>
>>
>> sorry - but what the h*ll is Rotel ? - sounds awful
>
>
> Rotel is a handy dandy pre-prepared tomatoe and chili sauce...
>
> Canned.

thanks for that.

JakesMom1014 wrote:
>>> sorry - but what the h*ll is Rotel ? - sounds awful
>>
>
> They are a brand of small cans (10 ounce) of diced tomatoes that come
> in several different types - Mexican style with Lime and Cilantro,
> another type has green chilies, and another that I don't recall.
> They are always in my pantry!! Melt a chunk of Velveeta and pour a
> can of these in and you've got a great dip!!!

thanks for that - i'd never heard of it.
Do people actually call it Rotel though ? Because if I subs. the local
brand, i'd be saying "add a can of La Gina", and then yes, i'd have to spec.
which type

--
10-16-26

>Also, I don't think they use Rotel in the recipe I'm looking for because the
>sauce is smooth and has an orangey-yellow colour to it. But thanks! I didn't
>know what Rotel was either, you learn something new everyday.

I posted a recipe that I use that I think is the best all around. No, it's not
my recipe but it's the only one I use. If however you have your heart set on a
nacho cheese sauce that is smooth and orangey-yellow you might want to try your
local supermarket and see if they have any ready to sell in the deli section.
I know Kroger's carries some in their deli cheese shops. I can't remember the
brand though.

leebee wrote:

> Do people actually call it Rotel though ?


Yup...

http://www.texmex.net/Rotel/main.htm

~john

--
"Black holes are where God divided by Zero." - Steven Wright

Levelwave© wrote:
> leebee wrote:
>
>> Do people actually call it Rotel though ?
>
>
> Yup...
>
> http://www.texmex.net/Rotel/main.htm

ahhh ( thanks )
Looks like our brand "Old El Paso", but how do you differentiate in a recipe
which can to use,
or do you all leave it up to personal preference ?

See, my recipe would go:
" Add 1x can diced tomatoes & chilli peppers ( I use Old El Paso )"

leebee wrote:

> ahhh ( thanks )
> Looks like our brand "Old El Paso", but how do you differentiate in a recipe


I've never been a fan of "Old El Paso" anything... but as for the Rotel,
9 times out of 10 when someone mentions Rotel they are referring to the
"Original" formula...


~john



--
"Black holes are where God divided by Zero." - Steven Wright

Levelwave© wrote:
> leebee wrote:
>
>> ahhh ( thanks )
>> Looks like our brand "Old El Paso", but how do you differentiate in
>> a recipe
>
>
> I've never been a fan of "Old El Paso" anything...

ah - so you have the brand too.

> but as for the
> Rotel, 9 times out of 10 when someone mentions Rotel they are
> referring to the "Original" formula...

thanks.