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