Heat the olive oil in a sauce pan on medium high heat- I prefer my cast iron skillet. Add the onion and green chilis, and cook until the onions are translucent and starting to char, about 7 minutes. 

Add the pine nuts, cashews, garlic powder, and paprika. Cook another 5 minutes until the nuts are well toasted and seasoned. 

Add the coconut milk and salt and stir until combined. 

Add all of the ingredients from the pan to a high-powered blender. Blend on high until it is a smooth, queso consistency. Serve in a bowl with your favorite chips, crackers, and/ or veggies- I love Milton's Crackers!