Nacho Cheese Churros With Cheese Dip

Fried cheese dipped in cheese? Yes, please.

In this case, it's churros made with a nacho-spiced cheesy batter, fried to a crisp, coated in smokey sweet paprika seasoning, then dipped in a red pepper and garlic double-cheese dip. So it's really three times the cheese.

These nacho cheese churros have a nice crunch, thanks to butter and corn starch added to the batter. They are fantastic served hot or at room temp, and remain crisp for hours.

Both churros and dip are delicious and oh so simple to make. Enjoy!

Nacho Cheese Churros Batter:

(Yields approx. 2-1/2 dozen 4-inch churros)

2/3 cup water

2 tablespoons butter

2/3 cup all purpose flour

1 tablespoon corn starch

1/2 tablespoon taco seasoning

1 egg

1/2 cup finely grated cheese (I used edam)

Oil for frying (I used canola)

Nacho Cheese Churros Coating/Seasoning:

1 tsp smoked sweet paprika

1/4 tsp salt

Cayenne pepper (optional)

Red Pepper and Garlic Double-Cheese Dip:

2 tablespoons butter

1 tablespoon minced garlic

1/2 red pepper, finely diced

1/2 brick (4 oz) cream cheese

1 cup grated cheese

Special Supplies:

1M piping tip

Piping bag

Cooking thermometer

Kitchen shears

Large resealable bag

1. Melt butter and water in a medium-size saucepan over medium heat.

2. Bring to a boil. Once boiling, immediately turn off the heat.

3. Add flour, taco seasoning, and corn starch.

4. With a wooden spoon or spatula, thoroughly mix until it forms into a ball and the dough no longer sticks to the pan. Let cool slightly, for 2-3 minutes.

5. Add egg.

6. Thoroughly mix until it becomes a smooth paste (Pics 6 and 7).

7. Add grated cheese.

8. Thoroughly mix until it forms into a ball.

1. Scoop batter into the piping bag, outfitted with a tip. (Pics 1 and 2).

2. Preheat an inch-deep of oil to 375F in a large skillet or saute pan.

3. Dip the kitchen shears into the oil to prevent batter from sticking.

4. Pipe 4-inch length of batter and, using the kitchen shears, cut just below the piping tip.

5. Fry until golden brown, approximately 5 minutes. Do not overcrowd pan.

6. Use tongs to retrieve churros from the oil.

8. Drain over paper towels.

1. Place smoked sweet paprika and salt in a large resealable bag. If you want a nice kick to the seasoning/coating, cayenne pepper will do the trick.

2. Add churros and seal the bag. I had to do two batches because my bag was only a quart-size. I suggest using a gallon-size bag.

3. Shake until churros are coated in seasoning.

1. In a saucepan over medium-high heat, melt butter.

2. Add minced garlic.

3. Add diced red peppers.

4. Cook until peppers have softened.

5. Add cream cheese and grated cheese.

6. Stir until melted. Remove from heat.

Hope you try them out!