Nachos Queso Fundido

If you have been following the recipes this week, you'll notice that many of them are from one year. That would be the great year of 2019(HHN29). We're continuing this with another recipe from the HHN vault. Today we'll be trying to make Nachos. Join us if you dare. 

Ingredients:

• 1 tablespoon vegetable oil
• 8 ounces Mexican chorizo, casings removed.*
• 16 ounces White Cheddar Cheese or Monterey Jack Cheese grated (3 cups)
• 4 ounces canned diced mild green chiles (hatch, poblano, etc)
• 1 fresh jalapeño, sliced
• 8 flour tortillas or 15 ounces tortilla chips for serving

Directions:

• Preheat your oven to 350°F.
• Place a skillet over medium heat, add the oil. Add the chorizo and cook (stirring frequently to cook evenly and prevent the meat from sticking to the bottom) about 6-7 minutes.
• Once cooked, remove the chorizo from the pan. Place it on a plate, with a paper towel, so it can absorb some of the oils and fat.
• Place the chorizo in a large ovenproof dish, setting aside some meat to garnish the nachos when ready to serve.
• Place the grated cheese and green chiles over the chorizo and bake for about 10-12 minutes or until the cheese is melted and bubbling. Do not overcook or it will have a chewy texture.
• Remove dish from the oven and place on a heat-proof surface.
• Serve with plenty of flour tortillas or tortilla chips and garnish with fresh jalapeño and the leftover chorizo!

Notes:

• *You can use Spanish chorizo if Mexican chorizo is not available.
• You can make the Queso Fundido using the microwave, in intervals of 30 seconds, stirring in between cooking. Remember to spray the microwave-safe dish with non-stick cooking spray and DO NOT overcook as it will become chewy.