So the Mrs and I were sitting in a cafe at the Denver Airport a couple of weeks ago, snacking on a big plate of nachos, and I got this goofy idea. The nachos are tastiest down at the bottom, when the chips start getting soggy, and there’s a lot of melted cheese left on the plate. So why not take it to an extreme? Back home, I tried it out, and ¡mira! it’s good.
Nacho Cheese Soup
- 6 corn tortillas, fried into crispy strips, about 1 x 2″ (I do my own in peanut oil, YMMV)
- one Fresno or serrano pepper, minced
- one Hatch or Anaheim pepper, sliced into thin rings
- 1/4 onion, chopped
- 2 cups chicken stock
- 12 oz processed cheese food (“velveeta”), cut into ~1″ cubes
- 2 cups coarsely grated medium or sharp cheddar
- 2 cups chopped tomatoes (I use grape tomatoes, halved)
- 1/2 cup sliced olives
- one avocado, sliced into thin wedges
- 2 oz butter
- 1/4 cup flour
Saute the peppers and onions in some olive oil until the onions are translucent, and set aside. In a large saucepan, make a roux with the butter and flour. When it’s bubbling and starting to brown, add the chicken stock and wisk into a gravy. Then add in the cheesy cubes, wisking as they melt. Then add the grated cheddar. Then add the sauteed peppers and onions, and remove from heat.
Just before serving, stir in the chopped tomatoes (you want them cool and firm, not cooked). In each serving bowl, place a half-dozen tortilla strips, fill with soup, and garnish with more chips, 3 or 4 avocado slices, and some sliced olives. Serves two or three.