Super Bowl Recipe: Chorizo Nachos with White Queso Sauce

Prep: 15 mins

Cook: 15 mins

Difficulty: Easy

Servings: 12 Servings

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. I mean, who knew that two sheet pans of cheese-and-chorizo laden chips, a bottle of tequila, and a pack of playing cards are all you really need?

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 (or homemade)
Lime wedges
Sliced radishes
Diced avocados and/or guacamole
Shredded lettuce
Salsa
Pickled jalapeños
Cilantro leaves
Sliced green and/or red onions
Sour cream or Mexican crema
Refried or black beans
Queso fresco or cotija cheese, crumbled

Instructions

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.)