Mango Habanero Queso with Homemade Chips
Ooey gooey spicy Mango Habanero Queso is drizzled over homemade tortilla chips for the most deluxe snack... or even a whole meal.
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Cooking tools:
- Cast iron skillet
- Dutch oven
- Deep-fry thermometer
- Spider strainer
- Grater
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Paper towel
- Plate
Ingredients
- 8-10 (6-inch) yellow corn tortillas, cut into sixths
- Neutral oil, for frying
- Kosher salt, to taste
- Thinly sliced scallions, for garnish
- Fresh cilantro, for garnish
- Habanero Hot Sauce, for drizzling
- 1 (12 ounce) can evaporated milk
- 1 tablespoon cornstarch
- ¾ pound white cheddar cheese, grated
- 4 ounces mozzarella cheese, grated
- ½ cup cream cheese
- ½ cup heavy cream
- 2 tablespoons Mango Habanero Hot Sauce, plus more to desired heat
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 (4 ounce) can chopped green chiles
- 1 bunch scallions, thinly sliced
- 1/4 teaspoon black pepper
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