Photo: Chef Cynthia Louise
Nacho Platter Recipe by Chef Cynthia Louise
Ping! My phone goes off, as it does all day, with epic messages from lovely fans and friends. This ping was from my friend Hayley, announcing she had made the best yellow cheese sauce she had ever tasted. She continued on and ended the message with:
"It just needs the Chef Cynthia Louise magic. Basically, make it more epic.”
Challenge accepted!
This sauce has changed so many lives. It turned people into confident cooks who now make this recipe at least once a week. It has helped moms around the world with kids who are intolerant to dairy and who now can enjoy nachos.
It has been a life-changing sauce for older kids heading to college or moving out and craving fast, go-to recipes they can afford. It has brought absolute joy to new cooks who thought that the only way to have a cheesy, creamy sauce like this is to use cheese.
It's without a doubt a life-saving recipe, and thanks to Hayley we all get to dive deep into its epicness. Use it as a dip, over nachos, for mac and cheese or pour it hot over steamed veggies.
Makes: 4 Servings
Total Time: 20 minutes
Ingredients
1 fresh corn cob, kernels removed
2 ripe tomatoes, chopped into bite-size pieces
A handful of fresh coriander, roughly chopped
2 spring onions, thinly sliced
1/4 cup sliced jalapenos
1 red long chili, sliced into rings
Salt and black pepper, to taste
1 lime, juiced
GMO-free corn chips, as much as you want
2 portions of my nacho cheese sauce
Method
Add all the ingredients except the lime juice, corn chips and cheese sauce to a bowl and mix to combine.
Season with salt and pepper and drizzle with the lime juice.
Top your corn chips with this mix and shower with the nacho cheese sauce. Enjoy! 
