Dear Valarie: I have been looking for it too. Here are some recipes that seem authentic enough. The truth is that I think that restaurants use melted Cheeze Whizz or American Cheese as a substitution. It tastes splendid.
JALAPENO CHEESE DIP1/2 pound shredded Cheddar cheese
1/2 pound shredded American cheese
1 large tomato, peeled, seeded, and diced
1 clove garlic, minced
12 to 16 ounces bacon, cooked crisp, drained, crumbled
2 jalapeno peppers, stems and seeds removed, chopped
Combine all ingredients in a baking dish; cover and bake until cheese is melted and dip is hot. Serve from chafing dish or crockpot.
To make ahead:
Assemble in a removable crockpot liner then cover and refrigerate until 2 hours before serving.
Cook on high, stirring occasionally, for about 2 hours. Turn to low and serve from the crockpot.
Serves 10 to 15.
Source: unknown
MEXICAN CHEESE SAUCEvegetable cooking spray
3/4 cup chopped anaheim pepper
1 tbsp chopped jalapeno pepper
1 cup frozen whole kernel corn
3/4 tsp ground cumin
1 cup tomato juice
1 tbsp all-purpose flour
1 tsp cornstarch
1/4 cup skim milk
1 cup shredded reduced-fat sharp cheddar cheese, (4 ounces)
1/2 cup shredded reduced-fat monterey jack cheese, (2 ounces)
Coat a saucepan with cooking spray, and place over medium heat until hot. Add peppers, and saute 3 minutes. Add corn, cumin, and tomato juice, and simmer 5 minutes. Place flour and cornstarch in a bowl. Gradually add milk, blending with a wire whisk; add to corn mixture. Bring to a boil, and cook 1 minute or until thickened, stirring constantly. Remove from heat, and stir in cheeses.
Yield: 2-3/4 cups (serving size: 1 tablespoon).
adapted from a Recipe by: Cooking Light
Nacho Cheese Sauce (quantity recipe) (REPOST) MSG ID: 038367
