A couple of weeks ago, I featured audreystar's recipe for chili con queso. While she served her variation as a warm dip, I decided to experiment with the cheese as a nachos appetizer. I substituted chicken habanero sausages for the Jimmy Dean and used a combination of Velveeta and sharp cheddar cheeses.
The nachos were decadent and spicy. They reminded me of a gourmet version of classic ballpark nachos. Perfect for watching a game, these nachos are crowd pleasing and delicious. While they aren't FitSugar friendly, they are exactly what nachos should be: crunchy, melty, pure scrumptiousness. To learn how I made them, read more.
Modified from audreystar's chili con queso
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
2 large spicy habanero chicken sausages
2 cups diced velveeta cheese
1 cup extra sharp cheddar cheese, grated
half of a small can of diced green chilies
1 small jalapeño, minced
2 tablespoons taco seasoning
1 bag of tortilla chips
Directions
- Preheat the oven to 350°F.
- Heat the oil in a large pan over medium heat. Add the onions and saute until soft, 5-7 minutes.
- Add the sausage meat and break up into small pieces with a wooden spoon.
- Cook until sausage is brown and onion is wilted, 10-12 minutes.
- Meanwhile melt the Velveeta and cheddar cheese in a large pot, stirring to ensure that the bottom does not burn and no skin forms on the top.
- Once the cheese has melted, stir in the chilies, jalapeño, and taco seasoning.
- Add the cooked sausage onion mixture to the melted cheese mixture.
- Spread a layer of tortilla chips on a large baking sheet.
- Pour the cheese mixture over the top.
- Bake in the oven until chips are crisp and cheese is bubbling, 10-12 minutes.
- Remove from the oven and enjoy immediately with more chips and salsa on the side.
Serves 8-10 (as an appetizer).
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Emilio Pucci
Giuseppe Zanotti
Moschino Cheap & Chic
I'm sorry -- this makes me quesy. I'm a nutrition geek, and I cannot stomach something like this. Excuse the pun.
1Whaaa? GlowingMoon, nothing's wrong with this if it's being shared with a group of people. No one's asking you to eat the entire thing yourself, come on.
2I love me some nachos, but you do loose me on the Velveeta.
3I use a can of rotel with the veleveeta and it gives it a little bite to it. Love it. Pass me some for I will eat it
This is also good with shrimp or crawfish over the nachos instead of the sausage. We eat it with shrimp, crawfish, sausage and hamburger. Depending on the mood.
4Are you kidding? I could almost eat the computer screen..........
5That looks really good. I love jalapenos.
6Yum, does this really need to go into the oven? It seems like you could just eat it right after the cheese mixture is poured over the chips? I don't know if I could resist eating them before the get to the oven!!! =)
7I'm with GlowingMoon...I don't think they look that great at all, especially with the Velveeta in there.
8Mmm queso. I've been in a queso-free land for the past week and this looks so good to me.
I don't use velveeta for anything but the Ro-tel Dip version of queso. I like to add Monterrey Jack, chicken broth, and milk to the basic recipe to get it really flavorful and smooth.
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