This recipe makes a white nacho cheese sauce instead of the "traditional" yellow. Black beans add contrast, fiber and a bit more protein. There are more colors here than just black and white. but you get the point.
- 1 T light butter
- 1 T flour
- ½ cup low-fat or nonfat milk
- 1 tsp onion flakes
- 1 tsp juice from pickled jalapenos
- Tortilla chips. I used Tostidos Natural which are giant sized chips.
- ½ cup finely shredded low-fat Mexican cheese Jack, pepper-jack or Cacique Panela
- ½ cup black beans drained and rinsed
- Your favorite salsa
- jalapeno slices
- 1 oz Queso Anejo or other hard Mexican cheese for garnish
- Melt butter in a nonstick skillet over low heat add milk. Slowly wish in flour to thicken. Mix in cheese, onion flakes and jalapeno juice, stirring constantly for 3 or 4 minutes until the cheese melts into the milk mixture and forms a smooth sauce.
- Arrange chips on a large platter. Spoon a bit of sauce on each chip followed by the black beans, jalapeno slices and salsa. Crumble the queso Anejo on top. Serve immediately.
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