Red Soup: Fiesta Nacho Cheese
Red remembers a friend while trying a cheesy soup.
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How to Make The BEST Easy Nacho Cheese Recipe
Hello & welcome to the Views Kitchen! Today we’ll be showing you how to make Nacho Cheese at home. Satisfy your smooth cheesy love for perfect nacho cheese every time. Remember the can is only for those that absolutely love the canned flavor also helps you wean yourself off processed cheese, but who are we fooling. We love it! LOL The list of ingredients can be found below, thank you for subscribing and liking our content. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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#nachocheese #recipe
****** The can of Ricos cheese is optional!
Ingredients
3 cups heavy whipping cream (this recipe is good for 4 cups)
1 - 1/2 cups shredded Cheddar cheese
2 Tbs butter
2 Tbs flour
1 can of Ricos Cheese (optional)
Optional- 1 Tbs cheddar powder and 1/4 heavy whipping cream/ Milk
****** The can of Ricos cheese is optional if you and just for flavor.
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???? I'm Stephanie and behind the camera, you have my sister Cloud. I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Monday - Thursday. After all, we wouldn't be here without you ???? Thank you ????
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???? If you use my recipes for your channel or social media platforms. Please give credit to Views on the Road. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
The Mistakes Everyone Makes When Making Nacho Cheese
Everyone has their own preferences when it comes to nachos, but if you’ve ever tried to make nachos exactly like the ones you can get at the movie theater or ballpark, you’ve probably been disappointed. The consistent, melty texture of the cheese sauce is hard to recreate, and no matter what ingredients you’ve tried, you haven’t found the perfect formula. There are a few possible reasons as to why your nachos have gone wrong, and we’re here to help you turn them around. Let’s take a look at the mistakes that almost everyone makes when making nacho cheese at home.
#NachoCheese #Cheese #Mistakes
Not using this ingredient | 0:00
Using the wrong cheese | 0:45
Using pre-shredded cheese | 1:24
Flavor enhancer, anyone? | 1:41
Making the roux wrong | 2:12
Too much heat | 3:01
Leaving out cheese powder | 3:41
Read Full Article:
Campbells Nacho Cheese Soup Dip
Campbells Nacho Cheese Soup Dip
मैक्सिकन नाचो सूप (Mexican Nacho Soup, Veg Recipe) by Tarla Dalal
Mexican Nacho Soup,
Recipe Link:
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Mexican Nacho Soup
A bowlful that’s packed with fun! The Mexican Nacho Soup features sweet corn in a wonderfully tangy tomato base pepped up with a dash of garlic and red chillies. But, what makes this soup a real topper is the garnish of nachos and cheese, which makes it truly, truly a-w-e-s-o-m-e. You will enjoy the crunch of nachos, the gooeyness of cheese, a bit of tanginess, juiciness, spice... in every spoonful of this soup. Indeed, it’s an experience to savour.
Preparation Time: 15 minutes.
Cooking Time: 22 minutes.
Serves 4.
1 cup boiled sweet corn kernels (makai ke dane)
4 cups roughly chopped tomatoes
2 tbsp butter
1½ tsp chopped garlic (lehsun)
¼ cup chopped onions
1 tbsp cornflour
2 tsp dry red chilli flakes
2 tsp sugar
Salt to taste
1 cup nacho chips, broken into pieces
2 tbsp grated processed cheese
1. Combine the cornflour and ½ cup of water in a deep bowl and mix well. Keep aside.
2. Combine the 2 cups of water and tomatoes in a deep non-stick pan, mix well and cook on a medium flame for 10 to 12 minutes, while stirring occasionally.
3. Cool completely and blend in a mixer till smooth.
4. Strain the tomato pulp using a strainer and keep aside.
5. Heat the butter in a deep non-stick pan, add the garlic and onions and sauté on a medium flame for 1 to 2 minutes.
6. Add the tomato pulp and cornflour-water mixture, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
7. Add the corn, chilli flakes, sugar and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside.
8. Just before serving, pour equal quantities of the soup into 4 individual bowls and sprinkle ¼th of broken nacho chips and ½ tbsp of cheese over it.
Serve immediately.
Campbell's Cheddar Cheese Soup
A mother makes quesadilas with this soup.