Cheese Fountain Recipe With Nacho Cheese
With a few simple tweaks, you can transform your chocolate fountain into a nacho cheese fountain, perfect for your next party or game day celebration. Imagine the look on your guests' faces as they dip chips, pretzels, and veggies into a cascading fountain of warm, velvety cheese.
Servings 1 full cheese fountain
Equipment
Ingredients
- We used a Wilton Pro Chocolate Machine available here
- #10 can white queso blanco or canned nacho cheese sauce approximately 107 oz. or 6-7 lbs.
- 14 oz. Green Enchilada Sauce We used Las Palmas brand. More of the can be used, but it gets spicy for kids
- About 2 cups water or evaporated milk to thin.
Instructions
Preheating the Cheese
- 1. In a large stock pot (as big as you have available) pour the entire can of cheese sauce in. If you can't fit the entire can in your largest pot, cook the cheese dip over low heat in two batches starting with only half the can. Remember we will be thinning it out and it will increase in volume.
- 2. Add in half of the can of green enchilada sauce first. You can always add more if you like. The green enchilada sauce provides spice and zip, while thinning out the cheese sauce. It can provide too much spice depending on the brand. Use your best judgment for your party.
- 3. Heat gently over medium heat until hot. You can thin the sauce with water or evaporated milk. The viscosity should be somewhere between chocolate syrup and heavy cream.
Adding To The Chocolate Fountain
- 4. Once the cheese dip is hot, pour it into the chocolate fountain... Fill the machine bowl halfway full, turn on the machine, and then add more hot cheese dip from your stockpot as needed.
Notes
A #10 can is the large industrial-sized cans seen in the area of the supermarket dedicated to concession or bulk sized serving. You can also find them at Sam's, Costco, Amazon, and restaurant supply stores. They have approximately 107 oz. (nearly a gallon) of the product inside to work with.