Chorizo Nachos with White Queso

By lorik

While nachos are a sure bet when it comes to the Super Bowl, turns out they also come in handy in the midst of an Arctic freeze.

Ingredients

• 1 1/2 tablespoons canola oil
• 2 (12-ounce) packages bulk Mexican-style chorizo
• 1 jalapeño, seeded and minced (more to taste)
• 1/2 yellow onion, peeled and minced
• 1 (4-ounce) can fire-roasted green chiles
• 1 cup (8 ounces) evaporated milk
• 1 teaspoon cornstarch
• 12 ounces white American cheese, torn into pieces (See Recipe Notes)
• 4 ounces sharp white cheddar, grated
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon cumin powder
• Kosher salt, white pepper, and cayenne, to taste
• Hot sauce, to taste
• Chicken stock or water, for thinning
• 1 family-size bag excellent quality corn tortilla chips

Preparation

Step 1

Heat 1/2 tablespoon canola oil in a heavy skillet over medium-high heat. Add the chorizo and cook until completely browned and cooked through, 7 to 9 minutes. Break the meat into crumbles as it cooks. Transfer to a clean plate and wipe the skillet clean. (Chorizo can be cooked and refrigerated for a few days before using.)

Heat the remaining 1 tablespoon canola oil in the skillet over medium. Add the jalapeño and onion, and cook until softened, 2 to 3 minutes. Stir in the green chiles and evaporated milk and continue cooking until warmed through. Combine cornstarch with 1 tablespoon cold water and whisk into the milk mixture, followed by the cheeses, garlic, onion, and cumin powders. Continue whisking until the cheese is completely melted. Taste and season with salt, pepper, and cayenne. Thin as needed with stock or water. (The queso sauce can be prepared up to an hour before making the nachos; see Recipe Note.)

Preheat oven to 450°F and coat two rimmed sheet pans with nonstick spray. Spread the chips evenly on the baking sheets and top with cooked chorizo. Bake until chips are warm, about 5 minutes. Drizzle the nachos with warm queso and serve immediately alongside various toppings. (Alternately, heat individual nacho servings on small oven-safe dishes arranged on a large baking sheet.)

Recipe Notes
White American cheese is what delivers the silk-like texture similar to that of queso dip served in restaurants and can be purchased in block form in the grocery's deli section or in pre-wrapped slices in the cheese aisle. Swiss, provolone, and pepper Jack are possible alternatives if you prefer to use a less processed cheese, although the results won't be as smooth.

I actually prefer to make the queso sauce about an hour before serving in order for the flavors to marry. Hold the sauce on low heat, whisking occasionally to prevent a "cheese skin," and thin with additional stock or water as needed.

Per serving, based on 10 servings. (% daily value)
Calories 214 Fat 16 g (24.6%) Saturated 8.6 g (43.1%) Trans 0.1 g Carbs
6.8 g (2.3%) Fiber 0.2 g (0.9%) Sugars 3 g Protein 11.2 g (22.5%)
Cholesterol 39.9 mg (13.3%) Sodium 426.7 mg (17.8%)