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Few things seem as decadent and indulgent than a big tray of cheesy nachos – perfect for hoovering up in front of the big game or that film you’ve been dying to watch.

Our version combines crispy tortilla chips with a vibrant and spicy green salsa, an intense nacho cheese sauce, black beans and some tart pickles. This recipe is all about the assembly – so don’t rush it! You’ll thank us later.

Scale

Ingredients

THE NACHOS

300g Tortilla Chips

200g Scamorza (Smoked Mozerella) Cheese, coarsely grated

100g Mature Cheddar, coarsely grated

400g Black Beans, cooked

THE NACHO CHEESE SAUCE

25g Unsalted Butter,

15g Plain Flour,

250ml Milk,

100g Mature Cheddar, 

½ tsp Smoked Paprika,

30g Pickled Jalapenos, roughly chopped

1 Small Shallot, finely diced

1 Garlic Clove, finely diced

Generous Pinch of Salt & Pepper 

THE SALSA

56 Spring Onions, 

1 Shallot, quartered

4 Garlic Cloves, bruised

2 Jalapenos, halved with seeds removed

810 Tomatillos, pricked with a knife

Juice of 1 Lime,

25g Coriander,

25g Pickled Jalapenos,

Generous Pinch of Salt & Pepper 

THE QUICK PICKLES

12 Shallots, finely sliced in rings

34 Radishes, finely sliced

1 Garlic Clove, finely sliced

½ tsp Coriander Seeds,

50ml White Wine Vinegar,

50ml Water,

1 tbsp Caster Sugar, 

Generous Pinch of Salt

TO GARNISH

Coriander, roughly chopped

TO COOK

Olive Oil

TO SERVE

Guacamole,

Pico de Gallo

METHOD

THE QUICK PICKLES
  1. In a bowl, whisk together the vinegar, water, sugar and salt until fully combined and the sugar has dissolved.
  2. Add the remaining ingredients and ensure they are covered with liquid. Leave to sit for at least 1 hour.

TIP – These will keep for a week or two, so can be made ahead and kept in the fridge. 

THE SALSA
  1. Pre-heat the oven to 200ºC (fan).
  2. Arrange the spring onions, shallot, garlic, fresh jalapenos and tomatillos on a baking tray and drizzle with a little olive oil and a pinch of salt. Transfer to the oven and bake for 20 minutes until softened and starting to slightly char in places.
  3. Transfer the cooked ingredients into a blender along with the coriander, lime juice and pickled jalapenos. Blitz until fully incorporated and pretty smooth. Season to taste and set aside until needed. 

TIP – These will keep for 4-5 days, so can be made ahead and kept in the fridge. You will likely have leftover salsa too enjoy! 

THE NACHO CHEESE SAUCE
  1. Place a medium saucepan over a medium-low heat and add the butter. Once the butter has fully melted, whisk in the flour and allow to cook for 2-3 minutes.
  2. Gradually add the milk to the pan, whisking as you go to prevent any lumps until fully incorporated and beginning to thicken. Allow the Sauce to thicken, stirring occasionally for a few minutes
  3. Once thickened, add in the grated cheese, shallot, onion, garlic, pickled jalapeno and paprika. Whisk together until fully incorporated and then season to taste.
  4. Keep over a very low heat whilst you prepare the Nachos. 
THE NACHOS

TIP – We add the nacho cheese sauce after we have baked the nachos – this ensures the nachos don’t get soggy as they bake – if you don’t mind a little sogging, by all means add some of the sauce before baking as well! 

  1. Pre-heat the oven to 220ºC (fan).
  2. Take a large flat baking sheet and scatter a small amount of the grated cheese over the pan – This will turn crispy and delicious as the nachos bake. 
  3. Add half the tortilla chips to the tray in a single flat layer trying not to overlap the chips too much. 
  4. Add half the remaining grated cheese on top of the tortilla chips followed by the black beans and then dot over small teaspoons of the salsa. Try and ensure all the chips get a fairly even layer of topping. 
  5. Repeat the process adding the remaining tortilla chips in a single flat layer, grated cheese, black beans and salsa.
  6. Transfer to the oven and bake for about 10 minutes – keep a careful eye on these as they will burn quickly – you want the cheese to be melted and just barely starting to colour. 
  7. Remove from the oven and then drizzle over the cheese sauce. Top with the pickles and some coriander and then serve with guacamole, pico de gallo, any reserved nacho cheese sauce and plenty of napkins. Enjoy!

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