Kicked Up No-Bake Nachos (Emeril Lagasse) Recipe

Directions:

1. Spread the corn chips in a thick layer across a large heat-proof tray or decorative platter.
2. Ladle the chili con queso over the chips in an even layer. If desired, top with jalapeno slices. Evenly arrange the chopped avocados, green onions, and cilantro over the meat layer and top with dollops of sour cream.
3. Serve immediately.
4. Chili con Queso:
5. 2 tablespoons vegetable oil
6. 1 cup diced chorizo
7. 1 cup chopped white onions
8. 1 teaspoon minced garlic
9. 1 teaspoon Baby Bam, or Emeril's Original Essence, to taste
10. 1/4 teaspoon salt
11. Pinch cayenne, or to taste
12. 2 tablespoons all-purpose flour
13. 1 (14-ounce) can diced tomatoes, drained
14. 1 cup canned chopped mild green chiles
15. 1 cup heavy cream
16. 2 cups grated medium Cheddar
17. 1 1/2 cups grated Monterey jack
18. 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.
19. Remove from the heat and adjust the seasoning, to taste. Serve immediately with or over chips.
20. Yield: 8 servings
21. Baby Bam Seasoning:
22. 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.)
23. 3 tablespoons paprika
24. 2 tablespoons salt
25. 2 tablespoons dried parsley
26. 2 teaspoons onion powder
27. 2 teaspoons garlic powder
28. 1 teaspoon ground black pepper
29. 1 teaspoon dried oregano
30. 1 teaspoon dried basil
31. 1 teaspoon dried thyme
32. 1/2 teaspoon celery salt
33. Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon.
34. Store in an airtight container for up to 3 months.
35. Yield: about 3/4 cup