For Salsa con Queso

• 2-3 tbsp canola oil
• 1 red bell pepper, diced
• 1 poblano pepper, diced
• 2 tbsp butter, cubed
• 2 tbsp all-purpose flour
• 1 cup milk
• 2 cups heavy cream
• 8 oz shredded cheese (cheddar & Monterey Jack suggested)
• 1 tbsp salt

For Nachos

• 6 cups potato chips
• shredded cheese
• shredded meat of choice
• sliced jalapeño peppers
• chopped dill pickles
• crumbled bacon
• sour cream
• barbecue sauce
• chopped tomatoes
• sliced scallions

Make Salsa Con Queso

1. Heat oil in a pan over medium-high
2. add peppers and sauté until softened, about 5 minutes
3. Add butter and melt
4. Add flour and stir well. Simmer and cook off the flour for about 1-2 minutes
5. Whisk in milk and cream
6. Add cheese and salt and simmer until melted and thick

Assemble Pig Pile

1. Heat oven to 400°
2. Place potato chips on a sheet pan in two piles
3. Cover with grated cheese, then top with pickles, jalapenos, and shredded meat of choice
4. Place in oven and heat until cheese is melted, about 5 minutes
5. Slide one pile onto a plate and top with the other pile
6. Cover the chips with salsa con queso
7. Top with tomatoes, scallions, and BBQ sauce
8. Finish with a big scoop of sour cream