Makes 1 full sheet pan
You can use this queso to make any type of nachos you like, but below I will put the ingredients I used for these summer nachos.
2 large peaches, small dice
2 stalks rhubarb, small dice (optional)
1 tablespoon cilantro, chopped
1 tablespoon agave (optional)
salt and pepper
Place everything in a medium bowl and mix together, add salt and pepper to taste. Set aside.
2 tablespoons butter
2 tablespoons flour
2 cups whole milk
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 tsp garlic powder
1/2 tsp salt
2 cups shredded Mexican blend cheese (I like Tillamook, farm style thick cut)
Pork Carnitas and Shishito Pepper Nachos:
1 big bag thick cut Tortilla chips, around 12 oz
1-2 cup pork carnitas
1 cup Shishito peppers, thinly sliced
1/4 cup green onions, thinly sliced
1 cup cherry tomatoes, cut in half
1/4 cup cilantro, rough chop
Preheat your broiler to 550 F
On a large sheet pan spread the chips in an even layer. Spread the pork carnitas evenly on top of the chips. Scatter the peppers, green onions, and tomatoes on top.
Make the queso: In a small saucepan over medium heat melt the butter. Add the flour and whisk to combine. Allow to cook for 1 minute, then add the spices. Cook for 1 more minute. Slowly add 1/4 cup of milk. Whisk to combine and remove lumps. Add another 1/4 cup of milk, and whisk to combine and remove lumps. Slowly whisk in the remaining milk and whisk well until smooth. Add 1/2 teaspoon of salt. Allow to heat up until lightly thickened. While this is thickening, place the sheet pan under the broiler and keep a close eye. Broil for 2-3 minutes or until the chips, peppers, and carnitas start to brown and crisp up.
When the milk is thickened, turn the heat to low, and add the cheese to the pan. Whisk until smooth. and check for seasoning, add more salt if needed. Remove the nachos from the oven and drizzle the cheese sauce over the top. Finish with the reserved peach salsa and fresh cilantro. These are best eaten when hot.