These loaded nachos are so good! Every layer has so much flavour and is all made by you! Perfect for sharing with friends. The poblano queso is amazing and we can see ourselves enjoying it on its own with tortilla chips. The spicy beef is not hot but full of flavour. These nachos can easily be vegetarian, just skip the beef and use the same sauce with mushrooms or jackfruit instead of beef. The secret is in the sauce!
Tortilla Chips
-10 to 15 corn tortillas
-vegetable oil
-salt
1 Preheat the oven to 180C
2 Brush the tortillas on both sides with a little bit of the oil. Cut them in half first and then cut two or three triangles, depending on how big you like the chips.
3 Layer flat in a baking tray and bake them for 5 to 7 minutes before turning them. Continue baking until golden brown.
4 Remove the tortilla chips and add them to a bowl. Sprinkle with salt and set aside.
Note:
- If you have an air fryer you can make tortilla chips quickly and easy! Just remember to make them in smaller batches and shake them halfway. We used ours at 180C for a total of 7 minutes, shaking halfway. Perfect, crunchy, golden tortilla chips every time.
Poblano Queso
-2 tbsp butter
-2 tbsp flour
-1 cup milk
-1 ½ cup mature cheddar, shredded
-1 Poblano Pepper San Miguel, stem and seeds removed. Roughly chopped into small pieces.
-½ tsp garlic powder
-½ tsp onion powder
-salt and pepper to taste
1 Melt the butter in a small saucepan and add the garlic, onion powder and poblano pepper. Stir and cook for a few seconds on medium heat.
2 Once the butter is completely melted, add the flour and whisk away until the mixture thickens.
3 Add the milk little by little and whisk making sure that the mixture has no lumps before adding the rest of the liquid. Once the sauce has no lumps and is creamy, turn the heat off.
4 Add the cheese and whisk until it melts into the sauce.
5 Add salt and pepper to taste. You can add extra milk if the sauce is too thick.
Spicy Beef
-300g ground beef, mushrooms or jackfruit
-2 guajillos
-1 garlic cloves
-enough boiling water to cover the chillies
-1 tbsp flour
-1/2 tsp onion powder
-1/2 tsp ground cumin
-1/2 tsp dried oregano
-1 cup chicken or beef stock.
-1 tbsp vegetable oil or butter
-salt and black pepper to taste
1 Rinse the guajillo chillies to remove dirt. Cut the chillies open and remove their seeds and stem.
2 Place the chillies in a bowl and cover them with boiling water and let them soak for 15 minutes.
3 Once the chillies have softened, blend them with the garlic, flour, cumin, oregano and the stock. Blend until smooth.
4 Add the oil/butter to a large saucepan set to medium-high heat and melt it. Brown the beef until there’s no pink left.
5 Add the sauce to it and cook it for 15 minutes on low heat until the sauce has thickened.
6 Add salt and pepper to taste and reserve.
To Serve
-Tortilla chips
-Poblano queso
-Spicy beef
-Black beans, homemade or ready to use beans like these.
-Fresh salsa
-Diced avocado
-Diced red onion
-Jalapeno slices
-Radish slices
-Creme fraiche
1 Add the tortilla chips to a large dish and layer them evenly.
2 Add a layer of spicy beef, black beans and salsa.
3 Drizzle a good amount of the poblano queso over it.
4 Layer again with the remaining spicy beef, black beans and salsa.
5 Top with dollops of creme fraiche, diced avocado, radishes, jalapeno and diced red onion.
6 Serve with a side of poblano queso for extra dipping.
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