zxcvbob wrote:

> I bought a 6.6 pound can of nacho cheese flavored sauce. It contain a
> significant percentage of real cheddar cheese, and has a mild jalapeno
> flavor.

Is this like the huge can that Sam's or Costco's sells? If so we bought
one once and split it between the kids and us. One DS liked it for
quick nachos. We tried it for chili cheese fries but no luck. We tried
it for quick nachos and it was not really good. As far as cooking with
it, forget it. I thought of using it for cheesy broccoli soup but
cheese whiz works and tastes better I'm kidding folks I use real
cheddar for cheesy broccoli soup. IME the *nacho cheese flavored sauce*
is not worth bothering with even though it is quite cheap. I'd rather
stick with real foods myself.
>
> What are some good ways to use it in cooking as a base ingredient rather
> than as a sauce? Like maybe adding it to some sauteed onion and celery,
> and thin with a little beer or chicken stock to make cheese soup?
>
> It's kind of like Iron Chef. ;-)
>
> One thing I'm planning to do is make a stacked (as opposed to rolled)
> enchilada hotdish. I just made this up:
>
> Brown a pound of very lean hamburger or ground turkey with a chopped
> yellow onion and a twist of black pepper. Add a heaping tablespoon of
> hot Chimayo chile pepper and a little chicken or pork stock, and simmer
> until almost dry. Do not add any salt because other ingredients later
> are salty. Set aside.
>
> Pour a 10 ounce can of red enchilada sauce in a 9x13" lasagna pan. Cut
> a package of yellow corn torillas in half so they will stack better.
> Thickly spread refried bean on enough tortilla halves to put down a
> layer in the pan. Top with a layer of tortilla halves spread with
> cheeze sauce. Then spoon on a layer of meat. Repeat. Top with a can
> of hot enchilada sauce and grated real cheese. Bake at 325 degrees for
> about 30 to 45 minutes.
>
> Best regards,
> Bob