-
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
Continue After Advertisement
Ingredients
- QUESO
-
1 tablespoon
butter + 1 tablespoon olive oil
-
1
medium fresh poblano pepper, chopped quite fine
-
1 pound
Velveeta, cut into chunks
-
6 ounces
cream cheese, softened
-
1/3 cup
half-and-half, or whole milk
-
1
large jalapeno, finely chopped (remove seeds for a mild heat)
-
1
4 ounce tin diced green chilies
-
2
firm, ripe tomatoes, chopped
-
Good little schwack freshly ground black pepper, to taste
-
Optional, 1/4 cup chopped fresh cilantro
- NACHOS
-
Tortilla chips
-
Pinto beans
-
Chorizo sausage, steak slices or roasted chicken pieces
-
Sliced or chopped sweet onions or green onions
-
Fresh jalapenos, very thinly sliced
Directions
-
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
See what other Food52ers are saying.