Queso
2 Tbsp EVOO
1/2 small yellow onion, diced
1/2 Jalapeño, seeded and diced
2 Garlic cloves, minced
Kosher salt and freshly ground black ground pepper
1/2 cup whole milk
3 oz cream cheese, at room temperature
4 oz (about 1 cup firmly packed) grated white cheddar cheese
2 Tbsp canned or freshly diced tomatoes
2 Tbsp canned and drained diced green chiles
1/2 tsp onion powder
1/2 tsp chili powder
1/4 tsp garlic powder
Nachos
16 oz yellow or blue tortilla chips
8 oz (about 2 cups firmly packed) shredded Mexican cheese blend
8 oz (about 2 cups firmly packed) mild yellow or white cheddar cheese
1 (15.5-ounce) can black beans, drained and rinsed
Pickled jalapeños, sour cream, guacamole, chopped cilantro, radishes, and/or sliced scallions, for serving
Queso
Heat the olive oil in a medium saucepan over medium-high heat until it shimmers. Add the onion, diced jalapeño, and garlic. Season with salt and pepper and cook until soft, about 5 minutes.
Add the milk and cream cheese and mix until combined, then stir in the cheddar in batches, mixing until the cheese melts and the mixture is smooth. If it’s getting very thick, reduce the heat to medium.
Mix in the tomatoes, green chiles, onion powder, garlic powder, and chili powder, then season with salt and pepper to taste. Keep the queso warm over low heat, stirring every few minutes until ready to serve.
Nachos
Heat the oven to 350°F. Spread out about one-third of the chips on a rimmed sheet pan or baking dish. Top with 2⁄3 cup of the cheddar cheese, 2⁄3 cup of the Mexican blend cheese, and about ½ cup of the beans. Repeat this process two more times with the remaining cheese and beans.
Bake the nachos for 10 to 12 minutes, until the cheese is melted and bubbling.
Remove the nachos from the oven and drizzle with the warm queso. Top with jalapeños, sour cream, guacamol
Recipe from: Food52