1. To begin, you will be assembling your sweet potato salsa. If you’re making this recipe for guests you can make this part ahead of time and store it in your refrigerator. Heat 2 tsp olive oil in a pan over medium heat for about 1 minute and then add your diced sweet potato, cooking until browned, which will take about 5 minutes. The sweet potato should be diced to about the size of a black bean. Once cooked, set aside to cool for about 1 minute while you mix together the rest of your salsa ingredients.
2. In a medium mixing bowl, combine the remainder of your salsa ingredients, adding in the sweet potato last. Fold together, cover, and set aside.
3. Now it’s time to make nacho cheese salsa from scratch. Say goodbye to unhealthy, processed Velveeta! You can do this – making your own cheese sauce is surprisingly easy! Over medium heat, add 1 tsp olive oil and 2/3 C diced yellow onion to your pan (I prefer an uncoated sauté pan or saucepan for sauces). Cook the onions until translucent, but not browned, for 3-4 minutes. Then add 1 Tbsp arrowroot flour and cook for another minute, stirring continuously.
4. Turn the heat down to medium-low and add your milk to the pan, 1/2 C at a time, stirring continuously to prevent clumping. Cook the milk until it’s hot and steaming, but don’t allow it to simmer or boil, as this may cause curdling.
5. Once your milk is heated and thick from the arrowroot flour, stir in your shredded cheese.
6. For a finishing touch, mix in 1/8 tsp paprika, 1/4 tsp himalayan salt, and 1 4 oz can diced green chilis.
7. Now it’s time to assemble your nachos. If you’re having a Cinco de Mayo party with your kids, they may have fun assembling their own plates. Or your adult friends may enjoy all of the ingredients served separately as a nacho bar (I know I would like that). First, put about 15 blue tortillas on a plate and top with your sweet potato salsa.
8. Next, smother in cheese sauce.
9. Last, but not least, sprinkle with cilantro and crumbled queso fresco for a touch of fresh flavor!