SAUCY NACHOS WITH P-P-P-PEPPERED QUESO

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

1. 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.
2. 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.
3. Remove from heat, if making ahead, or reduce heat to lowest setting while putting together nachos.
4. 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!
5. Adapted from Junebug on Food.com and a tiny bit from Macheesmo
   for The Last Wonton