Nachos tend to be a personal thing. Some people want green onions not red, others want black beans not refried beans, red chiles verses green chiles, green olives or black olives. So many options!
We don’t want anyone fighting over a delicious set of nachos, so the nacho bar comes to the rescue. What better way to make people happy than to have lots of delicious toppings to choose from?
Melt butter in a large saucepan over medium heat. Sauté garlic and jalapeño. Sprinkle mixture with flour and whisk to combine. Cook for 1 minute. Gradually whisk in milk, dry mustard and salt. Bring to a boil, lower heat, simmer until mixture thickens.
Remove from heat, whisk in shredded cheese, a little at time, until it’s melted and sauce is smooth. Transfer to a mini slow cooker or keep warm on the stove top. Combine vinegar, water, sugar and salt in a bowl or small sauce pan. Bring to a boil.
Stir to make sure sugar has completely dissolved. Add jalapenos to vinegar mixture. Let mixture sit for at least 30 minutes. Set all ingredients out buffet style and let everyone create their own plate of nachos.