Not Cho Chips Recipe
Tortilla chips or tots with poblano beer cheese sauce, pickled red onions, cilantro, queso fresco and Awesome sauce.
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Ingredients
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Tortilla Chips or Tots
Poblano Beer Cheese Sauce
Pickled Red Onions
Garnish
Method
Prepare Tortilla Chips or Tots
- 1
Fry or Bake
If using tortilla chips, simply place them in a serving bowl. If using tots, bake them according to package instructions until golden and crispy. Set aside.
Make Poblano Beer Cheese Sauce
- 2
Roast Poblano Peppers
Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast in the oven for about 20 minutes, turning occasionally until the skin is blistered and charred. Remove from the oven, place in a bowl, and cover with plastic wrap for 10 minutes to steam. Peel off the skins, remove seeds, and chop finely.
- 3
- 4
Add Liquids
Slowly whisk in the milk and beer, ensuring there are no lumps. Continue whisking until the mixture thickens, about 3-5 minutes.
- 5
Incorporate Cheeses
Add the shredded cheddar cheese and cream cheese to the thickened mixture. Stir until fully melted and combined. Season with salt and black pepper to taste. Finally, fold in the chopped roasted poblano peppers. Remove from heat.
Prepare Pickled Red Onions
- 6
Assemble
- 7
Combine and Garnish
In a large serving dish, layer the tortilla chips or tots. Pour the warm poblano beer cheese sauce over the top. Scatter pickled red onions, fresh cilantro, and crumbled queso fresco on top. Drizzle with Awesome sauce to taste. Serve immediately.