Ingredients with Measurements:
- 1 bag of tortilla chips (10-12 oz)
- 2 cups of shredded cheddar cheese
- 1 can of black beans (15 oz), drained and rinsed
- 1 small red onion, diced
- 1 jalapeño pepper, seeded and diced
- 2 medium tomatoes, diced
- 1/4 cup of chopped fresh cilantro
- 1 lime, juiced
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Spread a layer of tortilla chips on a baking sheet lined with aluminum foil.
3. Sprinkle half of the shredded cheese on top of the tortilla chips.
4. Add a layer of black beans on top of the cheese.
5. Add another layer of tortilla chips on top of the black beans.
6. Sprinkle the remaining shredded cheese on top of the tortilla chips.
7. In a separate bowl, mix together the diced red onion, jalapeño pepper, tomatoes, cilantro, lime juice, salt, and pepper to make the pico de gallo.
8. Spoon the pico de gallo on top of the cheese and tortilla chips.
9. Bake the nachos in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
10. Remove the nachos from the oven and let them cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-15 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 45g
- Protein: 15g
Substitutions for ingredients:
- You can use any type of cheese you prefer, such as Monterey Jack or pepper jack.
- You can use any type of beans you prefer, such as pinto or kidney beans.
- If you don't like spicy food, you can omit the jalapeño pepper.
Variations:
- You can add cooked ground beef or shredded chicken to the nachos for extra protein.
- You can add sliced black olives or diced avocado to the pico de gallo for extra flavor.
- You can use different types of tortilla chips, such as blue corn or multigrain.
Tips and tricks:
- Make sure to spread the tortilla chips evenly on the baking sheet to ensure even cooking.
- Don't overcrowd the baking sheet, as this can cause the nachos to become soggy.
- Serve the nachos immediately after baking for the best texture.
Storage instructions:
- Store any leftover nachos in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the nachos, place them on a baking sheet and bake in a preheated oven at 375°F for 5-10 minutes, or until heated through.
Presentation ideas:
- Serve the nachos on a large platter with the pico de gallo on top.
- Garnish the nachos with additional cilantro or sliced jalapeño peppers.
Pairings:
- Serve the nachos with a side of guacamole or salsa.
- Pair the nachos with a cold beer or margarita.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the nachos become too soggy, try baking them for a few more minutes to crisp them up.
Food safety advice:
- Make sure to wash your hands and all produce thoroughly before preparing the recipe.
- Store any leftovers in the refrigerator and discard after 2 days.
Food history:
- Nachos originated in Mexico in the early 1940s and were created by Ignacio Anaya, who was trying to come up with a quick snack for some hungry customers.
Flavor profiles:
- The nachos are cheesy and crunchy, while the pico de gallo adds a fresh and tangy flavor.
Serving suggestions:
- Serve the nachos as an appetizer or as a main course for a casual dinner.
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Region: Mexican