Queso Fundido Nachos with Cabot Pepper Jack

Ingredients

For the nachos:

2 tablespoons Cabot Salted Butter
8 ounces Cabot Pepper Jack Cheese, grated (about 2 cups)
10 ounces tortilla chips
2 radishes, thinly shaved
1 cup roughly chopped cilantro
¼ cup pickled jalapenos
¼ cup pickled red onions (recipe below)
Other toppings: scallions, avocado, diced onion, braised meat

For the Quick Pickled Red Onions:
Makes about 2 cups
½ cup water
1 cup apple cider vinegar
¼ cup granulated sugar
1 teaspoon cumin seeds
½ teaspoon red pepper flakes
1 dried bay leaf
1 teaspoon allspice berries
1 teaspoon Kosher salt
1 large red onion, halved and thinly sliced

Directions

For the nachos:

MELT the butter in a large skillet set over low heat. Add the cheese a little add a time, melting completely before adding the next addition.

ADD the chips to a large platter then pour the cheese sauce over the top. Add the radishes, cilantro and pickled jalapenos and onions. Serve straight away.

For the Quick Pickled Red Onions:

PLACE a medium saucepan over medium-high heat and add water, vinegar, sugar, cumin seeds, red pepper flakes, bay leaf, allspice berries, and salt and bring to a boil.

ADD the onion slices and reduce the heat to low. Gently simmer for 30 seconds and then remove from the heat and let cool completely.

TRANSFER the onions and the liquid into a jar or other lidded container. Refrigerate until ready to use.

**The onions will keep for several months, covered and refrigerated.

Recipe courtesy of Cabot Creamery Co-operative