Sunday, 3 February 2013

Super Bowl Sunday #6 - Nachos


There's really no 'wrong' way to make nachos.  So long as the ingredients are suitable, you can vary it up in all kinds of ways, even turning the dish into a full meal with the addition of chilli or spicy chicken.

Nacho cheese is more and more popular nowadays, made using milk and processed cheese slices to create a vibrant yellow cheese sauce.  If you'd like to try that, you can find a recipe in More Takeaway Secrets.  I've opted to go for the pizza hut style option this time and topped the nachos with grated mozzarella cheese.  Both produce excellent results, as will good old grated cheddar cheese.

1 large handful of tortilla chips
Refried beans (optional)
1 large handful of grated mozzarella cheese, cheddar cheese OR 6-8 tablespoons of nacho cheese sauce
2 tablespoons of fresh salsa (see below)
Sour cream and Guacamole to serve (optional)

For the salsa:
1 large tomato, deseeded and finely diced
1/2 red onion, finely diced
1/2 red pepper, finely diced
1/2 yellow pepper, finely diced
1 red chilli pepper, sliced
1 garlic clove, crushed
1 tablespoon of olive oil
1 teaspoon of lime juice
Pinch of sea salt
Pinch of black pepper
Fresh coriander (or, alternatively, dried coriander or parsley)

In a large bowl, prepare the salsa by combining the tomato, red onion, red pepper, yellow pepper, chilli, garlic, olive oil, lime juice, sea salt, black pepper and coriander.  Mix thoroughly and refrigerate until ready to use.

Preheat the oven to 200C / 400F / Gas Mark 6.  Layer an oven safe dish with tortilla chips.  Spread the refried beans over some of the tortilla chips if desired and top with grated cheese.

Bake the nachos for 5-6 minutes or until the cheese is just melted.  Alternatively, microwave the nachos for around 30-40 seconds.  Microwaving the nachos will make them a little more chewy and a little less crispy but still produces excellent results if time is short.  Remove the nachos from the oven and top with fresh salsa.

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

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