Every Wednesday at 7:45 am, Conrad & Kacie will try something new! If you want Conrad & Kacie to try something weird YOU like then click on the post below and comment your wonky combo!

Today, Conrad & Kacie are trying breakfast with a fiesta-twist.As requested by Katherine Sperling from Ft Gratiot, they will be trying hard boiled eggs with salsa and nacho cheese. Conrad and Kacie are always looking for more Edible Bravery submissions, send yours in today!

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Homemade Nacho Cheese

Ingredients:

For best results you need: IMMERSION BLENDER

• 2 tbsp of butter
  
• 1 cup of milk
• 1 tbsp of corn starch (or flour)
• 1 tsp of salt
• 2 tsp of pepper
• 2 tsp of oregano
• 1 finely chopped jalapano
• 1 cup of cheddar cheese
• 1/2 cup of pepper jack cheese
• 2 tbsp of coconut oil

Directions:

Grab a skillet and heat it to medium. Melt the butter. Add the corn starch to make a slurry. Now add HALF of the milk. Stir well until slurry isn’t chunky. Add jalapano and spices. Continue stirring.

Slowly start adding the cheeses, stirring as you go. When about half way done adding cheese, add the rest of the milk. Keep stirring cheese until it’s all melted together. Now add the coconut oil (a dash of water if needed.) Use your immersion blender directly in the skillet and pulse. Stop blending when you get a smooth cheese sauce texture.

Judgement time, decided if you have reached desired thickness. If it’s too thin, add corn starch or flour and re-blend. If it’s too thick, add milk or water (little at a time) and blend again.

Should be served HOT (& best fresh.)

If you need to store it in a mason jar, be sure to refrigerate. Don’t keep longer than a week. When reheating, add a little water and be prepared to pulse with the immersion blender to get the consistency back.

Enjoy!