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, for garnish
• Chopped fresh cilantro leaves, for garnish
• Sour cream, for garnish

Directions

Chili con Queso:

2 tablespoons vegetable oil

1 cup diced chorizo

1 cup chopped white onions

1 teaspoon minced garlic

1 teaspoon Essence, recipe follows

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, 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.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.