These Gameday Nachos will have you scoring touchdowns with your guests!
SPICY QUESO DIP:
1 tablespoon olive oil
1 small white onion (peeled, finely diced)
1 red bell pepper (seeded, finely diced)
2-3 jalapenos (finely diced)
1 cup heavy cream
1 pound yellow American cheese (shredded)
8 ounces pepper Jack cheese (shredded)
Kosher salt and freshly ground pepper (to taste)
3 ripe avocados (peeled, pitted)
1 lime (juiced)
1/4 cup red onion (peeled, minced)
1 serrano chili (seeded, minced)
2 tablespoons cilantro leaves (finely chopped)
Kosher salt and freshly ground black pepper (to taste)
1 bag tortilla chips
1 recipe spicy queso dip
1 recipe guacamole
1 1/2 cups chili or leftover chili
3/4 cup store-bought salsa
1/2 cup sour cream (for garnish)
1 jalapeno (thinly sliced)
1/2 bunch cilantro leaves (for garnish)
For the Queso: Heat the olive oil in a medium pot over medium heat. Add the onion, bell pepper, jalapeno, and a generous pinch of salt, cooking until very soft, about 5 minutes. Add the cream and bring to a simmer. Add the cheese, stirring continuously, until melted, and season to taste.
For the Guacamole: In a large bowl, add the avocado, lime juice, red onion, serrano chile, and cilantro, and mash with a fork to combine. The consistency should be relatively smooth with small lumps of avocado. Season with salt and pepper.
For the Nachos: On a large platter, pile the chips, drizzle with queso and top with guacamole, chili, salsa, sour cream, jalapeno, and cilantro. Enjoy!
Tip: For a mild queso, remove the seeds of the jalapenos before mincing.