2½ cups or 8 oz. grated Pepperjack Cheese
1 tbsp cornstarch (corn flour)
1 can evaporated milk
2 tbsp finely chopped jalapeno peppers
1 tbsp hot sauce
½ tsp onion powder (optional)
½ tsp garlic powder (optional)
1 tsp salt
Toss the cheese and cornstarch together in a saucepan.
Add all other ingredients, cook over medium heat, whisking often until the cheese is melted and smooth.
Adjust to your taste if required - with extra hot sauce and salt.
While hot, it will have a sauce like consistency - perfect for pouring over nachos.
As it cools, it will thicken and become a dip-like consistency. Whisk occasionally to mix in the skin that forms on the top.
Stir in additional evaporated (or even regular) milk to achieve the desired consistency if you want to use it as a pourable sauce. Note that when you reheat it, it loosens up.
This will keep in the refrigerator for 5 to 7 days and reheats well. It's a perfect make-ahead cheese sauce / dip.
This needs to be made with evaporated milk. You can't use long life, powder milk or ordinary milk.