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Makes
Enough queso for 6 dinner-ish size, or 10-12 appy size, nacho servings.
Author Notes
A luscious, silky, saucy cheese touting beguiling amounts of poblano, jalapeno, green chilies, black pepper and fresh tomato, swooped over warm-from-the-oven tortilla chips. Gutsy, spicy, brazen!
—TheLastWonton
Ingredients
- QUESO
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1 tablespoon
butter + 1 tablespoon olive oil
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1
medium fresh poblano pepper, chopped quite fine
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1 pound
Velveeta, cut into chunks
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6 ounces
cream cheese, softened
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1/3 cup
half-and-half, or whole milk
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1
large jalapeno, finely chopped (remove seeds for a mild heat)
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1
4 ounce tin diced green chilies
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2
firm, ripe tomatoes, chopped
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Good little schwack freshly ground black pepper, to taste
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Optional, 1/4 cup chopped fresh cilantro
- NACHOS
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Tortilla chips
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Pinto beans
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Chorizo sausage, steak slices or roasted chicken pieces
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Sliced or chopped sweet onions or green onions
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Fresh jalapenos, very thinly sliced
Directions
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For queso: Heat butter and olive oil, over medium heat, in medium saucepan. Add chopped poblano peppers and saute 3-5 minutes, stirring occasionally. Reduce heat if browning or cooking too fast.
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Reduce heat to medium low, add Velveeta, cream cheese, half-and-half, or milk and chopped jalapeno. Stir occasionally, until cheeses are melted and mixture is smooth and combined. Add green chilies, chopped tomato and black pepper, to taste. Stir to combine.
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Remove from heat, if making ahead, or reduce heat to lowest setting while putting together nachos.
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For nachos: preheat oven to 350F. Spread tortilla chips, in a generous single layer on large, rimmed, baking sheet. Top with pinto beans and chorizo sausage chunks, or your choice of toppings. Bake for 8-10 minutes until everything is heated through. Remove from oven, and spoon warm P-P-P-Peppered Queso, on top. Garnish with sliced green onions and thin jalapeno slices, or whatever tickles your fancy. Scoop onto serving plates with pancake spatula and indulge. Muchas gracias!
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Adapted from Junebug on Food.com and a tiny bit from Macheesmo
for The Last Wonton
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