Epic Nachos

I try not to use the word "epic" too often, but these nachos truly are.  The homemade Sriracha queso sauce really makes a difference. 

Ingredients:

• tortilla chips (I used Tostitos with a hint of lime)
• salsa
• sour cream
• diced green onion
• 1/2c shredded sharp cheddar
• 1/3lb diced chorizo 
• 1/4c red wine

For the queso:

• half of a yellow or white onion, diced
• 3-4 diced peppers (I used 3 red fresnos- you could go with jalapeno, bell, etc)
• olive oil
• 1.5 tbsp flour
• 1 small chopped, seeded tomato
• 3/4c light cream or half & half
• 1.5c shredded cheese (I opted for hot habanero cheese)
• 3 tbsp Sriracha chili sauce
• black pepper, cayenne pepper, italian seasoning

1. Make the queso: Saute the onion and peppers in olive oil for 5 min on medium-high heat.  Stir in the flour and tomato and cook for 1 min.  Reduce to medium low, add the cream, and cook until bubbly.  Stir in the cheese and hot sauce, and cook until the cheese has melted.  Season.
2. While you're making the queso, dice up the chorizo and cook in a little olive oil and red wine.  Cook for 12 min on medium heat.
3. Preheat the oven to 375 degrees.  Add your chips to a baking dish and sprinkle with sharp cheddar.  Top with the chorizo.  Pour the queso sauce over, and bake for 12-15 minutes.
4. Garnish with green onion and serve with salsa and sour cream.  

You could absolutely make these meatless without the chorizo.  If you'd like to try a homemade salsa vs store bought, check out the homemade salsa recipe posted previously.