Chile Con Queso

INGREDIENTS

2 tbsp Zaytuna olive oil
4 beef sausages- casing removed
1 small onion, finely chopped
½ tomato, finely chopped
1 large green chilli, finely chopped
1 tbsp Supreme Garlic Paste
1 tbsp cornflour
1 tbsp Supreme Onion Powder
1 tsp Supreme Garlic Powder
1 tsp Supreme Cumin Powder
1 tsp Supreme Kashmiri chilli Powder
2 tsp Supreme Smoked Paprika Powder
Salt to taste (if needed)
410g evaporated milk tin
3 cups of coloured cheddar
2-4 boiling water (optional)

METHOD

Heat oil in a pot over medium heat. Add sausages and stir to break them up as they cook. Once fully cooked, add onions and garlic paste, saute until soft then, add green chillies and tomatoes. Stir well and cook for a few minutes then stir in onion powder, garlic powder, cumin powder, kashmiri chilli powder and smoked paprika powder. Cook for 1-2 minutes then add cornflour. Mix well and pour in evaporated milk. Stir and bring to a boil then add cheese and continue to stir until all the cheese has melted. Check seasoning and serve immediately with nachos. Note: if the queso is too thick for your liking, simply stir in tbsp of boiling water until you reach your desired consistency. The queso will thicken as it cools. You can reheat it in the microwave and adjust consistency as desired with boiling water.