Nacho Snack Dinner with Sweet Potato Queso
Ingredients
- 1/2 cup finely chopped red onion, divided
- 1 tablespoon canola oil
- 2 large garlic cloves, minced (about 1 tablespoon)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 (12-ounce) can evaporated milk
- 1 1/2 teaspoons cornstarch
- 1 cup mashed peeled cooked sweet potato (or pureed in a mini food processor)
- 1 (10-ounce) can diced tomatoes and green chiles (such as Rotel), drained
- 4 ounces Colby-Jack cheese, shredded (about 1 cup), divided
- 1 small red or green jalapeño, thinly sliced (optional)
- 1 tablespoon chopped fresh cilantro (optional)
- Assorted dippers, like tortilla chips, radishes, mini bell peppers, cucumber slices, and jicama sticks, for serving
Instructions
- Preheat broiler to low with oven rack 8 inches from heat. Set aside 1 tablespoon chopped onion for garnish. Heat oil in a medium saucepan over medium. Add garlic and remaining 7 tablespoons onion; cook, stirring often, until softened, 3 to 5 minutes. Stir in cumin, chili powder, and salt; cook, stirring often, 30 seconds. Whisk together evaporated milk and cornstarch in a bowl. Add milk mixture to onion mixture; cook, stirring often, until bubbly and thickened, about 4 minutes. Add sweet potato; whisk until smooth. Fold in diced tomatoes and chiles and half of cheese.
- Spoon mixture into a shallow 3- to 4-cup baking dish. Sprinkle with remaining half of cheese. Broil in preheated oven until cheese melts, about 2 minutes. Garnish with reserved chopped onion and, if desired, jalapeño and cilantro. Serve warm with assorted dippers.
