Nachos
In this recipe, crunchy tortilla chips are covered in a velvety cheese sauce, then topped with a corn and jalapeño salsa that bursts with fresh flavors. Each bite is a delightful mix of creamy, spicy, and sweet, making these nachos a crowd-pleasing favorite.
— Constant Cookbook
Ingredients
- Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons unbleached all-purpose flour
- ¼ cup minced onion
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- salt/pepper to taste
- 1 cup milk
- 2 cups of good quality cheddar cheese
- Everything else:
- A few handfuls of your favorite tortilla chips
- Toppings: onions, peppers, avocado, black beans, sour cream, salsa, etc…
Instructions
- Preheat oven to 450˚.
- Slice tomatoes in half, chunk onion, and dice jalapeño and garlic for tomato sauce. Toss with olive oil and place in a single layer in a large baking dish or sheet tray with sides. Roast until tomatoes are tender and beginning to char, 30-45 minutes. Let cool slightly and place in food processor. Add cilantro and lime juice and run until combined.
- Remove husk and silk from corn. Carefully remove corn from cob, using a sharp knife, cutting down the cob. Dice jalapeño into small piece. Heat olive oil in over medium heat in a skillet and add sweet corn and jalapeño. Cook until corn begins to pop, 5-6 minutes. Stir in honey, chili flakes, and lime juice. Continue to cook for 1-2 more minutes. Set aside.
- In a sauce pan, toss together cheeses and starch. Turn on heat to low and stir cheese until it starts to melt. Add 1/4 cup of milk and continue to stir until cheese turns into sauce, adding more milk as needed to reach nacho cheese consistency. Add in chili powder, paprika, and garlic powder.
- To assemble nachos, place chips in a bowl and pour nachos cheese on top. Sprinkle avocado chunks and black beans, then salsa, and finish with the corn. Sprinkle with a bit of extra cilantro.
Cook Time
15M
Prep Time
PT10M
Yield
2-4
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