Nacho Cheese Sauce


  • 3 tablespoons Unsalted Butter
  • 2 tablespoons onion, minced
  • 2 tablespoons green chile, chopped
  • 2 tablespoons tomato, seeded and finely chopped
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons all purpose flour (or gluten free flour mix)
  • 4 ounces Monterey Jack cheese
  • 1 tablespoon olive oil
  • 1/2 cup Farmland Fresh Dairies heavy cream
  • 1 cup Farmland Fresh Dairies buttermilk
Preparation Step one - Melt two tablespoons of butter over low heat in a saute pan. Add the onion, green chile, tomato, turmeric, paprika, and cayene pepper. Cook for 5 to 10 minutes until the onion softens completely.

Step two - Add the remaining butter and the flour, and continue to cook on low for another two minutes. Add the cream, 1/2 cup of the buttermilk, and cheese and stir until the cheese melts. Add in the remaining buttermilk a little at a time until the sauce becomes velvety, about 10 minutes.

Step three - Transfer the sauce to a blender and pulse until completely smooth. Stream in the olive oil and continue to blend. Season with salt and pepper to taste. Serve with chips and pickled jalapenos.

Step four - You can make this sauce a day in advance and keep it in a sealed jar. Reheat in the microwave for a minute, stir, and finish heating another minute to serve.

Preparation time - 30 minutes
Yield - 16 to 20 ounces