Not Your Regular Nachos: Chili Con Queso Nachos
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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