Nachos Recipe

August 28

nachos
It’s almost time to say goodbye to Calgary. Actually, you are probably reading this recipe after we’ve already left. We’ll be on vacation for four weeks (yay!), before we make the actual move to New York, and I am trying to prepare some posts in advance. I suspect that most of the recipes that you will be seeing will be the perfect type of food for summer BBQs and sharing with friends. These nachos definitely fit that bill. They are just a step up from the typical chips and dips that are ubiquitous at any summer party (For good reason: everyone loves crunchy chips, guacamole and salsa!). With the addition of melty cheese, spiced beans, and pickled jalapeños, they are almost a meal in themselves. There will be a lot of goodbyes in the next couples of weeks, which is always strange and sad. But, if I have to say goodbye, I like to do it over good food.
nachos
nachos
It had never occurred to me to make nachos before, but when I was invited over to my friend’s house for some Friday evening food and drinks, it came to mind immediately. I decided that it would be best to bring the ingredients and make the nachos at her house- this isn’t the best dish to make in advance. You want to eat nachos straight out of the oven when the beans are still warm and the cheese is melty. When everyone arrived at her house, I proceeded to recruit them to be hand models, pulling out nachos and dipping away, as I stood on chairs and took pictures of the nachos from all angles. I suspect that it’s pretty strange to have a food blogger friend, but at least they get to eat the by-product.
nachos
nachos
The most key thing to remember when you’re making nachos is the importance of layering. It’s the absolute worst when you have a huge plate of nachos that are totally bare under the first layer. When you layer the nachos, there is cheesy goodness, spicy beans and peppers all the way through. The beans are a great addition that make this a little more of a hefty snack and add a sort of chilli vibe. If you like some heat, definitely include the marinated peppers. Personally, I think that the best part are always the dips. I could never choose between guacamole, salsa and sour cream, they all add something delicious to the finished product. They are what make you go back for chip after chip.
nachos

Nachos Recipe

Total Time: 35 minutes

Serving Size: Serves 8-10 (as a snack)

Nachos Recipe

These nachos serve 8-10 people (as a snack, not a main dish), scale up and down as needed!

Make sure that you don't spoon any of the liquid from the beans or the marinated peppers over the tortillas to avoid any sogginess.

A lot of the elements of this dish require the same ingredients. Here is a "shopping list" for you:

-At least 5 jalapeños -3 limes -3 tomatoes -1 medium red onion -1 small bunch of fresh coriander -2 avocados -2 garlic cloves -400 ml can of black beans -250g of mature cheddar -1 bag of blue corn tortilla chips (425g) -1/2 teaspoon of chilli powder and sweet paprika (each) -salt -a couple tablespoons of red wine vinegar -a splash of neutral oil

Pickled Jalapeños
4 jalapeños or hot pepper of your choice, thinly sliced
pinch of salt
red wine vinegar
juice of half of a lime
a bit of water
Salsa
2 tomatoes, diced small
2-3 tablespoons red onion, finely diced
1 small hot pepper, remove seeds, and dice it finely
juice of 1 lime
small handful of coriander, roughly chopped
salt, to taste
Guacamole
2 avocados, mashed
1/2 tomato, diced
juice of 1 lime
2-3 tablespoons red onion, finely diced
salt, to taste
Beans
a splash of neutral oil
2 garlic cloves, minced
1/4 red onion, finely sliced
400ml can of black beans
1/2 tomato, roughly diced
salt and pepper, to taste
a pinch of red pepper flakes
1/2 teaspoon of chilli powder (depending on how spicy your is)
1/2 teaspoon of sweet paprika
Assembly
250g mature cheddar, grated
425g blue corn tortilla chips (I used the brand Que Pasa)
sour cream

Preheat oven to 450F, on broil.

Pickled Jalapeños

In a small bowl, place sliced jalapeños. Add a generous pinch of salt.

Cover part way with red wine vinegar, add lime, and finish off with a bit of water (just to make sure they are submerged).

Set aside to marinate while you prepare the rest of your ingredients.

Salsa

Combine all of the ingredients into a medium bowl.

Taste and adjust for more lime juice or salt.

Guacamole

Combine all of the ingredients into a medium bowl.

Taste and adjust for more lime juice or salt.

Beans

In a medium pan, over medium-high heat, add a splash of oil.

Once the oil has heated up a bit, add the garlic and onion and saute, stirring, until they start to soften (2-3 minutes).

Add black beans, tomato, and spices. Let the beans simmer over low heat for 5-7 minutes, stirring occasionally. You want to give the flavours a chance to mix together.

Taste the beans and adjust seasoning. You may want to add a little bit of salt or make them more spicy.

Assembly

On a baking tray lined with aluminum foil, put a layer of:

-Tortilla chips

-Cheese

-Beans

-Marinated hot peppers

Repeat until you've run out of ingredients (I did three layers)

Place the baking tray in the oven and broil for 5-7 minutes. You want the cheese on top to start to go golden brown.

Sprinkle with some coriander, to garnish.

Serve with guacamole, salsa and sour cream on the side.

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Nachos was last modified: July 25, 2016 by My Second Breakfast