Canteen Nachos Recipe
Seasoned Yellow Corn Tortilla Chips, Queso Sauce, Smoked Chile Sauce, Chihuahua Cheese, Shaved Cabbage, Crema, Chopped Cilantro, Pickled Red Onion
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Ingredients
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Chips
Queso Sauce
Smoked Chile Sauce
Toppings
Method
Preparation
- 1
Prepare the Queso Sauce
In a medium saucepan over low heat, combine the cream cheese, shredded cheddar cheese, and milk. Stir until melted and smooth. Add the diced green chilies, cumin, garlic powder, and salt. Keep warm.
- 2
Make the Smoked Chile Sauce
In another saucepan, heat the olive oil over medium heat. Add the smoked paprika and chipotle peppers, cooking for 1-2 minutes. Stir in the tomato sauce and brown sugar, and season with salt. Simmer for 5 minutes.
Assembly
- 3
Layer the Chips
On a large serving platter, arrange the yellow corn tortilla chips evenly.
- 4
Add the Queso Sauce
Drizzle the prepared queso sauce generously over the chips.
- 5
Drizzle the Smoked Chile Sauce
Spoon the smoked chile sauce over the queso-covered chips.
- 6
Serving
- 7
Serve Immediately
Serve the nachos hot and enjoy with extra toppings on the side if desired.