Nachos with Creamy Sauce

Ingredients

• 12 oz Corn tortilla chips (For serving; the creator mentions La Luz tortilla chips.)
• 8 oz Cream cheese (One block, softened for mixing.)
• 1 cup Yellow corn (Reserve a small portion for garnish.)
• 2 tbsp Butter (Softened or melted; the amount is estimated from the video.)
• 1 Fresh jalapeño (Remove the seeds for a milder sauce; amount estimated.)
• 0.5 cup Mayonnaise (Amount estimated.)
• 0.25 cup Pickled jalapeños (Chopped.)
• 2 tbsp Scallions (Chopped; amount estimated.)
• 4 oz Easy-melting cheese (Shredded or cut into pieces; the creator mentions a cheese brand but does not specify the type.)
• 2 tbsp Botanera hot sauce (Use your favorite Botanera hot sauce; adjust to taste.)
• 0.5 tsp Paprika (Amount estimated.)
• Salt (To taste.)
• Freshly ground black pepper (To taste.)
• 0.25 cup Mexican crema (To finish the mixture; amount estimated.)

Steps

1. 1

   Prepare all the ingredients. Soften the cream cheese and, if using melted butter, let it cool for a few minutes so it is not too hot when incorporated.

2. 2

   Set aside a small portion of the yellow corn to use as a garnish at the end.

3. 3

   Place the cream cheese, the remaining corn, butter, fresh jalapeño, mayonnaise, chopped pickled jalapeños, and scallions in a bowl.

4. 4

   Add the easy-melting cheese, Botanera hot sauce, paprika, salt, and freshly ground black pepper.

5. 5

   Add the crema and mix everything with a spatula or spoon until fully combined and creamy, thick, and suitable for coating tortilla chips.

6. 6

   Taste the sauce and adjust the salt, pepper, or Botanera hot sauce according to your preferred flavor and spice level.

7. 7

   Serve the creamy sauce over the corn tortilla chips, or arrange the chips around the sauce for dipping. Top with the reserved corn and serve immediately.

Notes

The quantities were not specified in the video, so they were estimated for approximately six servings. The creator mentions Lyncott cheese and La Luz tortilla chips. Keep the sauce refrigerated and consume it within 3 to 4 days; store the tortilla chips separately so they retain their texture.

Nutrition per serving

• snack
• appetizer
• Mexican
• vegetarian
• no-cook
• dip
• spicy
• for sharing