Nacho Cheese Sauce USDA

This nacho cheese sauce is a creamy and gooey blend with a hint of green chili peppers. Delicious on nachos, baked potatoes or broccoli.
cheese sauce

Servings: 50 




Instant nonfat dry milk, reconstituted 3 cups
Cheese blend of American and skim milk cheeses, shredded 3 pounds 6 ounces
Margarine or butter 4 ounces
Chili powder 2 tablespoons
Ground cumin 1 tablespoon 1-1/2 teaspoon
Paprika 1-1/2 teaspoon
Onion powder 1-1/2 teaspoon
Canned green chili peppers, chopped (optional) 2 ounces


  1. Combine milk, cheese, margarine or butter, and seasonings (optional). Stir over medium heat until cheese is melted and mixture is smooth, approximately 15 minutes.

  2. Add green chili peppers (optional). Stir to combine.

  3. To maintain smooth consistency, serve immediately or keep warm. (If sauce becomes too thick, add a small amount of milk, as needed, stirring well after each addition.)

  4. Portion 1 1⁄2 oz ladle (3 Tbsp).

Recipe Notes

CCP: Hold for hot service at 135° F or higher.
Mexican Seasoning Mix (see G-01A, Sauces, Gravies, and Seasoning Mixes) may be used to replace these ingredients. For 50 servings, use 1⁄4 cup 1 1⁄2 tsp Mexican Seasoning Mix.
Special Tip: Serve over taco shell pieces, baked potato, broccoli, cauliflower, or other vegetables.
Crediting: 3 Tbsp (1 1⁄2 oz ladle) provides 1 oz equivalent meat/meat alternate.

Nutrition Facts per Serving (3tablespoons)

Calories: 99 kcal | Fat: 6.26 g | Saturated fat: 3.63 g | Cholesterol: 16 mg | Sodium: 476 mg | Carbohydrates: 3.3 g | Fiber: 0.1 g | Protein: 8.21 g | Calcium: 2390 %

This recipe has not been tested or standardized by Healthy School Recipes. The outcome, allergen information, and nutrient data may vary depending on the specific ingredients and equipment used in your location.


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