Nacho advice

We are bringing food to a group dinner with a Mexican theme and we responsible for nachos. The food is served buffet style. We'd like to have chips and toppings (chorizo, olives, sour cream, scallions, tomatoes, others?) and a warm/liquidy/southwestern type of cheese that we can heat on the stove, then spoon over each serving of nachos. I'm looking for suggestions on how to make/buy that type of cheese.
Any ideas?

No specific recipes but this is called queso fundito and/or chile con queso in case you didn't know.

I think queso fundido is the right idea but normally isn't liquid enough for the type of nacho cheese I think the OP is going for. I'd approach it like making fondue...1 or more melting cheeses, enough beer or other liquid to thin it out and maybe a little chipotle or something for kick.

I'd start by making a bechmel sauce, then (off heat) add the cheese or cheese blend of your choice (be sure to shred it first). I'd maybe go with monterray jack and cheddar. Maybe use a little chihuahua cheese for stretchiness. Some hot sauce and/or cayenne wouldn't be the worst thing, either.

I've been having great success using Velveeta Queso Blanco as a solvent. Cube and melt 4-8oz of it, and add a pound, pound and a half of any other respectable cheese(s) and you'll have exactly what you need.

Geo

Make sure the chips you choose are sustantial enough to hold the cheese. I brought a cheese nacho thing to a party and some of the chips just crushed under the weight. I changed to the more substantial chip, I think the ones in the brown bag sold by whole foods, and it was better.

Geo wrote:I've been having great success using Velveeta Queso Blanco as a solvent. Cube and melt 4-8oz of it, and add a pound, pound and a half of any other respectable cheese(s) and you'll have exactly what you need.

Geo

Thanks for all the great suggestions. I think I'm going to go the Velveeta route--it seems like it would be the most stable on a buffet (I worry about a bechemel/mornay breaking down a little).

toria wrote:Make sure the chips you choose are sustantial enough to hold the cheese. I brought a cheese nacho thing to a party and some of the chips just crushed under the weight. I changed to the more substantial chip, I think the ones in the brown bag sold by whole foods, and it was better.

I don't know if there are heart patients involved, but you really can't go wrong with (the admittedly heavy) homemade chips - especially where sturdiness is concerned.

I have your answer! We made this last weekend and it is PERFECT!

Nacho Cheese Sauce

Enjoy!

I do not doubt that it is very good but I am surprised that it has only two ounces of cheese. It is an interesting recipe.