The big game is coming this Sunday, and we’ve got a tasty and simple recipe for jalapeño nacho chesse dip.
4 tablespoons butter
1 cup milk
1 small can or jar of pickled jalapeño slices
2-3 tablespoons all-purpose flour
1 16 ounce package of Velveeta®
1 back of corn tortilla chips
1/4 teaspoon jalapeño pepper juice
In a medium-sized saucepan, heat butter (on low) and 5 slices of pickled jalapeño slices for approximately 5-10 minutes making sure not to allow butter to burn. Slowly stir in flour until well mixed. Stir in milk until butter and jalapeños have thickened. Slice processed cheese and stir into ingredients until fully mixed and melted (should take approximately 15 minutes). Once cheese has fully melted, add your jalapeño pepper juice.
Slice remaining jalapeños spread out your tortilla chips and pour cheese over chips. Top with sliced jalapeños and add a dollop of sour cream for taste.