Cook Chorizo in a skillet over medium heat, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
Make the Queso Sauce: In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1 minute.
Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and stir in Monterey Jack Cheese, Chili Powder, and Cumin until melted and smooth.
Make the Pico de Gallo: In a bowl, combine Diced Roma Tomatoes, Diced White Onion, Chopped Cilantro, Lime Juice, and Salt. Mix well.
Spread Spaghetti Chips in a single layer on a baking sheet.
Top with cooked Chorizo and Queso Sauce.
Bake for 10-15 minutes, or until cheese is bubbly and golden brown.
Garnish with Pico de Gallo, Sliced Jalapeños, and Mexican Crema. Serve immediately.
Ingredients
4
8 oz227 gSpaghetti Chips
1/2 lb227 gMexican Chorizo, removed from casing
1 cup240 mLMonterey Jack Cheese, shredded
1/2 cup120 mLWhole Milk
2 tbsp30 mLButter
1 tbsp15 mLAll-Purpose Flour
1/4 tsp1.25 mLChili Powder
1/4 tsp1.25 mLCumin
1 cup240 mLDiced Roma Tomatoes
1/2 cup120 mLDiced White Onion
1/4 cup60 mLChopped Cilantro
1 tbsp15 mLLime Juice
1/4 tsp1.25 mLSalt
1/4 cup60 mLSliced Jalapeños
1/4 cup60 mLMexican Crema
Equipment
Large Skillet
Saucepan
Baking Sheet
Whisk
Mixing Bowl
Instructions
Preheat oven to 350°F (175°C).
Cook Chorizo in a skillet over medium heat, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
Make the Queso Sauce: In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1 minute.
Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and stir in Monterey Jack Cheese, Chili Powder, and Cumin until melted and smooth.
Make the Pico de Gallo: In a bowl, combine Diced Roma Tomatoes, Diced White Onion, Chopped Cilantro, Lime Juice, and Salt. Mix well.
Spread Spaghetti Chips in a single layer on a baking sheet.
Top with cooked Chorizo and Queso Sauce.
Bake for 10-15 minutes, or until cheese is bubbly and golden brown.
Garnish with Pico de Gallo, Sliced Jalapeños, and Mexican Crema. Serve immediately.
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