Ingredients

• 1 large bag corn chips
• Chili con Queso, recipe follows
• Pickled jalapeno slices, optional
• 1 medium Hass avocado, peeled, seeded, and diced
• Chopped grilled green onions, garnish
• Chopped fresh cilantro leaves, garnish
• Sour cream, garnish

Directions

Chili con Queso:

2 tablespoons vegetable oil

1 cup diced chorizo

1 cup chopped white onions

1 teaspoon minced garlic

1 teaspoon Baby Bam, or Emeril's Original Essence, to taste

1/4 teaspoon salt

Pinch cayenne, or to taste

2 tablespoons all-purpose flour

1 (14-ounce) can diced tomatoes, drained

1 cup canned chopped mild green chiles

1 cup heavy cream

2 cups grated medium Cheddar

1 1/2 cups grated Monterey jack

In a large pot, heat the oil over medium heat. Add the chorizo and cook until fat starts to render, about 4 minutes. Add the onions and cook, stirring, until very soft, about 6 minutes. Add the garlic, Baby Bam, or Essence, salt, and cayenne and cook, stirring, for 30 seconds. Add the flour and stir for 2 minutes. Add the tomatoes and chopped chiles, and cook, stirring, for 1 minute. Slowly add the cream and stir until thick, 3 to 4 minutes. Add the cheeses and cook, stirring, until melted and well incorporated.

Remove from the heat and adjust the seasoning, to taste. Serve immediately with or over chips.

Yield: 8 servings

Baby Bam Seasoning:

Here's something to season your foods, like the grown-ups do with Emeril's Original Essence. Add another dimension by sprinkling it into everything, from soups and sauces to pizza and hamburger patties. You fearless bammers out there can kick this up a notch by adding cayenne, to taste. (I'd start with about 1/4 teaspoon, and then take it from there.)

3 tablespoons paprika

2 tablespoons salt

2 tablespoons dried parsley

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon celery salt

Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon.

Store in an airtight container for up to 3 months.

Yield: about 3/4 cup