1 block cream cheese 1 can evaporated milk 1 1/2 TBL cornstarch 1/2 tsp vanilla 1 TBL lemon juice 1/3 cup sugar 2 drops bright blue gel color
Allow a block of cream cheese to soften. Slice tortillas into six equal triangles using a pizza cutter. Toss tortilla chips with butter and sugar. Place in a single layer on a foil lined baking sheet.
Bake chips in 350 oven until lightly golden, 8-10 minutes. Set aside and allow to cool.
Place a can of evaporated milk in a large saucepan. Whisk in cornstarch until dissolved. Add sugar Bring to a boil over medium heat. Once it boils, take it off the heat and whisk in soft cream cheese until smooth. Add vanilla and lemon juice. Whisk in gel color until it dyes it bright.
To serve: ladle warm sauce over tortilla chips and serve immediately.
Punch a snack attack in the face with Lightning Nachos!
First, let a block of cream cheese get soft.
Poke it to see if it's ready.
Poke poke.
In the meantime, slice up some corn tortillas.
I use my pizza cutter because it's super easy to get even slices.
Put them in a bowl and toss with butter and sugar.
You can add cinnamon too if you like.
Okay now place them on a foil lined sheet
and bake until they're just barely golden.
Set aside while we make our sauce.
Place a can of evaporated milk in a large saucepan.
Whisk in some cornstarch until it's totally dissolved.
Then you can add sugar.
Okay, now bring it to a boil.
Once you see bubbles, turn it off.
Now you can add your soft cream cheese.
Whisk it until there's no lumps left.
Lumps are no good.
Add vanilla.
Now add some lemon juice
so that the sauce wakes up your tongue with a zap.
Next, give it a hit of gel color so it's bright blue.
Now we're ready to eat!
To serve, hit your chips with a ladle of sauce
and scarf them down. Careful, they're electrifying! Yummy!
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