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1
Spread the corn chips in a thick layer across a large heat-proof tray or decorative platter.
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2
Ladle the chili con queso over the chips in an even layer.
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3
If desired, top with jalapeno slices.
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4
Evenly arrange the chopped avocados, green onions, and cilantro over the meat layer and top with dollops of sour cream.
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5
Serve immediately.
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6
2 tablespoons vegetable oil
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7
1 cup diced chorizo
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8
1 cup chopped white onions
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9
1 teaspoon minced garlic
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10
1 teaspoon Baby Bam, or Emeril's Original Essence, to taste
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11
1/4 teaspoon salt
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12
Pinch cayenne, or to taste
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13
2 tablespoons all-purpose flour
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14
1 (14-ounce) can diced tomatoes, drained
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15
1 cup canned chopped mild green chiles
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16
1 cup heavy cream
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17
2 cups grated medium Cheddar
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18
1 1/2 cups grated Monterey jack
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19
In a large pot, heat the oil over medium heat.
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20
Add the chorizo and cook until fat starts to render, about 4 minutes.
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21
Add the onions and cook, stirring, until very soft, about 6 minutes.
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22
Add the garlic, Baby Bam, or Essence, salt, and cayenne and cook, stirring, for 30 seconds.
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23
Add the flour and stir for 2 minutes.
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24
Add the tomatoes and chopped chiles, and cook, stirring, for 1 minute.
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25
Slowly add the cream and stir until thick, 3 to 4 minutes.
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26
Add the cheeses and cook, stirring, until melted and well incorporated.
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27
Remove from the heat and adjust the seasoning, to taste.
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28
Serve immediately with or over chips.
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29
Here's something to season your foods, like the grown-ups do with Emeril's Original Essence.
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30
Add another dimension by sprinkling it into everything, from soups and sauces to pizza and hamburger patties.
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31
You fearless bammers out there can kick this up a notch by adding cayenne, to taste.
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32
(I'd start with about 1/4 teaspoon, and then take it from there.)
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33
3 tablespoons paprika
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34
2 tablespoons salt
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35
2 tablespoons dried parsley
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36
2 teaspoons onion powder
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37
2 teaspoons garlic powder
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38
1 teaspoon ground black pepper
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39
1 teaspoon dried oregano
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40
1 teaspoon dried basil
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41
1 teaspoon dried thyme
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42
1/2 teaspoon celery salt
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43
Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon.
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44
Store in an airtight container for up to 3 months.
