Chorizo Nachos with White Queso Sauce

Uh-HUH!!
(serves 8-12)

1&1/2 T. canola oil
2 12 oz. packages bulk Mexican-style Chorizo sausage
1 jalapeno, seeded and minced (wear gloves!!*)
1/2 sweet* white onion, peeled and minced
1 4 oz. can fire roasted diced* green chiles
1 cup (8 oz.) evaporated milk
1 t. cornstarch
12 oz. white cheddar*, torn into pieces or shredded*
4 oz. extra sharp8 white cheddar, grated
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. cumin
1/8 t. smoked paprika*
Pinch of cayenne
Kosher salt and freshly ground pepper, to taste
Hot sauce, or Pico de Gallo*, to taste
Low Sodium Chicken broth or water, for thinning
Non-stick cooking spray
1 family size bag of excellent quality white* corn tortilla chips
Additional toppings:
Lime wedges
Sliced radishes
Diced avocado or guacamole
Shredded lettuce
Salsa
Pickled Jalapenos
Cilantro leaves
Sliced green or red onion
Sour cream or Mexican crema
Refried or black beans (low sodium*)
Queso Fresco or cotija cheese, crumbled

Heat 1/2 T. oil in a heavy skillet over med.-high heat. Add the chorizo and cook until completely browned and cooked through, 7-9 mins. break the meat into crumbles as it cooks. Transfer to a plate and swipe the skillet clean (chorizo can be cooked and refrigerated for a few days before using).
Heat the remaining T. oil in the skillet over med. Add the jalapeno and onion, and cook until softened, 2-3 mins. Stir in the green chiles and evaporated milk, and continue cooking until warmed through. Combine cornstarch with 1 T. 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 S&P and cayenne. Thin as needed with broth or water. Preheat oven to 450, and coat two rimmed baking sheets with nonstick spray. Spread the chips evenly over both sheets, and top with chorizo. Bake until chips are warm, about 5 mins. Drizzle the nachos with warm queso, and serve with toppings.

Go BRONCOS!!!!

Love,

MM