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1. To begin, you will be assembling your sweet potato salsa. If you're making this recipe for guests you can make this part ahead of time and store it in your refrigerator. Heat 2 tsp olive oil in a pan over medium heat for about 1 minute and then add your diced sweet potato, cooking until browned, which will take about 5 minutes. The sweet potato should be diced to about the size of a black bean. Once cooked, set aside to cool for about 1 minute while you mix together the rest of your salsa ingredients.
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2. In a medium mixing bowl, combine the remainder of your salsa ingredients, adding in the sweet potato last. Fold together, cover, and set aside.
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3. Now it's time to make nacho cheese salsa from scratch. Say goodbye to unhealthy, processed Velveeta! You can do this - making your own cheese sauce is surprisingly easy! Over medium heat, add 1 tsp olive oil and 2/3 C diced yellow onion to your pan (I prefer an uncoated saute pan or saucepan for sauces). Cook the onions until translucent, but not browned, for 3-4 minutes. Then add 1 Tbsp arrowroot flour and cook for another minute, stirring continuously.
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4. Turn the heat down to medium-low and add your milk to the pan, 1/2 C at a time, stirring continuously to prevent clumping. Cook the milk until it's hot and steaming, but don't allow it to simmer or boil, as this may cause curdling.
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5. Once your milk is heated and thick from the arrowroot flour, stir in your shredded cheese.
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6. For a finishing touch, mix in 1/8 tsp paprika, 1/4 tsp himalayan salt, and 1 4 oz can diced green chilis.
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7. Now it's time to assemble your nachos. If you're having a Cinco de Mayo party with your kids, they may have fun assembling their own plates. Or your adult friends may enjoy all of the ingredients served separately as a nacho bar (I know I would like that). First, put about 15 blue tortillas on a plate and top with your sweet potato salsa.
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8. Next, smother in cheese sauce.
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9. Last, but not least, sprinkle with cilantro and crumbled queso fresco for a touch of fresh flavor!
