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. Make these to split with someone you love.

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
• Kosher salt, to taste
• 1/4 teaspoon black pepper

Preparations

1. Make the tortilla chips. In a large cast iron skillet, heat 1 ½ inches neutral oil. Bring oil to 350F (use a heat thermometer).
2. Add the corn tortilla triangles and cook until bubbling and golden brown, 3-5 minutes. Using a spider, remove to a paper towel lined plate. Sprinkle with salt.
3. Make the queso. In a Dutch oven, heat evaporated milk over medium heat. Stir in the cornstarch and whisk to combine.
4. Once simmering, reduce heat to low and add cheese in, one handful at a time, whisking as you go. Once melted, whisk in cream cheese and heavy cream.
5. Add in Barnacle Foods hot sauce, chili powder, garlic powder, green chilies, and scallions. Season to taste with salt and pepper.
6. Arrange chips on a plate. Pour queso over chips and top with cilantro, scallions, and more Habanero hot sauce. Serve immediately.