Ingredients with Measurements:
- 1 bag of tortilla chips
- 1 cup of Queso Echo cheese sauce
- 1/2 cup of Ansó chorizo, cooked and crumbled
- 1/4 cup of diced tomatoes
- 1/4 cup of diced red onions
- 1/4 cup of sliced jalapeños
- 1/4 cup of chopped cilantro
Special equipment needed:
- Baking sheet
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Spread the tortilla chips evenly on a baking sheet.
3. Pour the Queso Echo cheese sauce over the tortilla chips.
4. Sprinkle the cooked and crumbled Ansó chorizo over the cheese sauce.
5. Add the diced tomatoes, red onions, and sliced jalapeños on top.
6. Bake in the oven for 10-12 minutes or until the cheese is melted and bubbly.
7. Remove from the oven and sprinkle chopped cilantro on top.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Total Fat: 25g
Saturated Fat: 10g
Cholesterol: 50mg
Sodium: 600mg
Total Carbohydrates: 20g
Dietary Fiber: 2g
Sugars: 2g
Protein: 12g
Substitutions for ingredients:
- Any brand of cheese sauce can be used instead of Queso Echo.
- Any type of cooked and crumbled sausage can be used instead of Ansó chorizo.
- Diced bell peppers can be used instead of jalapeños.
Variations:
- Add black beans or refried beans for extra protein.
- Use ground beef or shredded chicken instead of chorizo.
- Top with guacamole or sour cream for added flavor.
Tips and tricks:
- Make sure to spread the cheese sauce evenly over the tortilla chips to ensure every chip is coated.
- Use a non-stick baking sheet or line the baking sheet with parchment paper to prevent sticking.
- Serve immediately to ensure the nachos are hot and crispy.
Storage instructions:
Leftover nachos can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the nachos on a baking sheet and bake in the oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the nachos on a large platter and garnish with additional cilantro and sliced jalapeños.
Garnishes:
- Chopped cilantro
- Sliced jalapeños
- Guacamole
- Sour cream
Pairings:
- Margaritas
- Mexican beer
- Sangria
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting advice:
- If the cheese sauce is too thick, add a splash of milk to thin it out.
- If the nachos are not crispy enough, place them under the broiler for 1-2 minutes.
Food safety advice:
- Make sure to cook the chorizo thoroughly before adding it to the nachos.
- Store leftover nachos in the refrigerator and consume within 2 days.
Food history:
Nachos originated in Mexico in the 1940s and were created by Ignacio "Nacho" Anaya. The original nachos consisted of fried tortilla chips topped with melted cheese and sliced jalapeños.
Flavor profiles:
The Queso Echo y Ansó Nachos have a spicy and savory flavor profile with a creamy cheese sauce, spicy chorizo, and fresh toppings.
Serving suggestions:
Serve the Queso Echo y Ansó Nachos as an appetizer or as a main dish for a casual dinner party.
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Region: Mexican