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We are hosting Superbowl for the second time this year. Last year I made nachos that my friends are still raving about so I thought I should share the goodness! I found the recipe through Food Network but have made a few changes. Remember… the key to good nachos is the chili!

Ingredients

  • 2 bags corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips — pick 2 favorites

Pico de Gallo Salsa:

  • 4 vine ripe tomatoes, seeded and chopped
  • 1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level (be careful to get rid of all of the seeds and wash your hands well. I *really* burnt my tongue once!)
  • 1 small white onion, chopped
  • 1/4 cup, 2 handfuls, cilantro leaves, finely chopped- chop some additional cilantro and leave on the side for people to add if they like more flavour
  • Salt

Beef and Beans Topping:

  • 1 tablespoon extra-virgin olive oil
  • 1 pound ground sirloin
  • 2 cloves garlic, chopped
  • 1 small onion, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 teaspoon salt
  • 1 1/2 teaspoons dark chili powder
  • 1 1/2 ground cumin, half a palmful
  • 2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level
  • 1 can black beans, 15 ounces, drained  I use 1 can of kidney beans instead
  • 2 tablespoons sliced green chiles
  • 2 tablespoons Montreal Steak Seasoning
  • 2 tablespoons Worchestershire sauce
  • 1 bottle of belgian beer (I normally use Stella Artois)

Cheese Sauce:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 3/4 pound pepper jack cheese, shredded, about 2 1/2 cups. Shred an additional cup of cheese to add on top after the nachos have been baked.

Additional toppings to choose from, optional:

  • Sour cream
  • Chopped scallions
  • Chopped black olives
  • Diced pimento
  • Sliced avocado, dressed with lemon juice
  • Hot pepper sauces

Directions

Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.

Combine salsa ingredients in a bowl and set aside for flavors to marry. I make the salsa the night before to let the flavours come out.

Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin, green chiles, Worchestershire sauce, Montreal steak spice and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low. Let simmer for at least an hour to let flavours marinate.

In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.

Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings.

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