Enough queso for 6 dinner-ish size, or 10-12 appy size, nacho servings.
butter + 1 tablespoon olive oil
medium fresh poblano pepper, chopped quite fine
Velveeta, cut into chunks
cream cheese, softened
half-and-half, or whole milk
large jalapeno, finely chopped (remove seeds for a mild heat)
4 ounce tin diced green chilies
firm, ripe tomatoes, chopped
Good little schwack freshly ground black pepper, to taste
Optional, 1/4 cup chopped fresh cilantro
Chorizo sausage, steak slices or roasted chicken pieces
Sliced or chopped sweet onions or green onions
Fresh jalapenos, very thinly sliced
In This Recipe
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.
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.
Remove from heat, if making ahead, or reduce heat to lowest setting while putting together nachos.
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!
Adapted from Junebug on Food.com and a tiny bit from Macheesmo
for The Last Wonton