this post is my entry to qurator's hive top chef challenge- nachos
i made these nachos for my grandkids in a spur of the moment event, this is not a recipe for purists, i used ingredients i had on hand and needed (desperately) to cut down on preparation time. if you want more traditional and spicy versions, i am sure you will have no problem adjusting the recipe.
before i make the nachos i have to make some refried beans and guacamole. i often make the salsa as well but today i am trying out some commercial mango & papaya salsa.
refried beans ingredients
1.5 Tbsp olive oil
0.5 tsp chili powder, not too hot. i am using kashmiri , my favorite
0.5 tsp cumin powder
0.5 tsp salt
2 small onions, finely chopped
2 cloves garlic, finely chopped
2 jalapeno peppers, chopped
2 sprigs cilantro, chopped
a squeeze of lime or lemon juice
warm the oil in an iron skillet on medium heat and add the chili powder, cumin powder and salt. stir and cook for 1 minute. (notice the strange reflection of my fingers holding the phone)
stir in the onion and sautee until translucent. don't hurry the onion, when it is properly cooked add the garlic and jalapenos and cook for another minute
stir in the beans. they should be moist but without any liquid. fry for a good 5 minutes
meanwhile spread some tortilla chips on a tray and bake in a preheated oven for about 5 minutes. this will prevent the chips from getting soggy.
when the beans are done, remove from heat
mash them roughly together with the onion. no need to mash them completely smooth.
remove the tortilla chips from the oven
back to the beans, stir in half of the cilantro and some lime juice, if you have it lemon will do. the refried beans are ready.
now a few words on cilantro, or coriander as we call it here. if you are feeding somebody like my kid brother, just omit it. maybe use some oregano instead. while cilantro is a must have ingredient for many of the dishes we make, some folks detest the stuff and make comments like they don't eat soap. don't hassle them about it, they can't help it. it's a genetic thing. check it out;
https://www.inverse.com/science/cilantro-soapy-taste-genetics-mystery
grate a cup of yellow cheese. i am using jarlsberg because that is what i have on hand but monterey jack and cheddar are also good choices if they are available
spread half of the cheese evenly on the chips
then spoon the refried beans over the cheese. it should be too dry to spread so don't try, just drop spoonsful evenly around
then spread the remaining cheese over everything and press gently so the beans spread out and the cheese is lightly tamped down into the beans.
bake in the 200C oven until cheese is nicely melted.
meanwhile make the simple guacamole
ingredients:
3 small avocadoes
1 dl sour cream
chopped cilantro, most of the unused ones from the refried beans
salt and lime/lemon juice to taste
mash 2 of the avocadoes in a bowl with a fork. stir in the sour cream, cilantro, salt and and lime/lemon juice. slice the third avocado and roughly stir it in with everything else
when the cheese is nicely melted remove the tray and turn off the oven. spoon the guacamole over the nachos, and top with some slices of long red peppers, a sprinkling of the last remaining cilantro and a generous amount of salsa
and the nachos are ready to serve.
after comment. the nachos were very popular and disappeared in no time. for me though, the mango & papaya salsa was a little sweet and out of place. next time i will use a more typical texmex variety, homemade if i have the time.