Ingredients with Measurements:
- 1 bag of tortilla chips
- 1 cup of queso telita cheese, shredded
- 1/2 cup of black beans, drained and rinsed
- 1/2 cup of corn kernels
- 1/4 cup of diced red onion
- 1/4 cup of diced tomatoes
- 1/4 cup of chopped fresh cilantro
- 1 jalapeno pepper, seeded and diced
- 1/4 teaspoon of ground cumin
- Salt and pepper to taste
Special equipment needed:
- Oven
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Line a baking sheet with aluminum foil.
3. Spread the tortilla chips evenly on the baking sheet.
4. Sprinkle the shredded queso telita cheese over the tortilla chips.
5. Add the black beans, corn kernels, red onion, tomatoes, cilantro, and jalapeno pepper over the cheese.
6. Sprinkle the ground cumin, salt, and pepper over the toppings.
7. Bake the nachos in the oven for 10-12 minutes, or until the cheese is melted and bubbly.
8. Remove the nachos from the oven and let them cool for a few minutes.
9. Serve the nachos hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- 350°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 320
- Fat: 16g
- Carbohydrates: 35g
- Protein: 10g
Substitutions for ingredients:
- Queso telita cheese can be substituted with any other type of Mexican cheese, such as queso fresco or queso blanco.
- Black beans can be substituted with pinto beans or kidney beans.
- Corn kernels can be substituted with diced bell peppers or sliced mushrooms.
- Red onion can be substituted with white onion or green onion.
- Jalapeno pepper can be substituted with serrano pepper or poblano pepper.
Variations:
- Add cooked ground beef or shredded chicken for a meatier version.
- Top the nachos with guacamole or sour cream for extra creaminess.
- Use different types of cheese for a different flavor, such as cheddar or Monterey Jack.
- Add sliced black olives for a salty twist.
Tips and tricks:
- Make sure to spread the toppings evenly over the tortilla chips to ensure every bite has a little bit of everything.
- Use a spatula to transfer the nachos from the baking sheet to a serving plate to avoid breaking the chips.
- Serve the nachos immediately after baking to ensure they are hot and crispy.
Storage instructions:
- Queso telita nachos are best served fresh and hot. Leftovers can be stored 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 the oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the nachos on a large platter with a side of salsa and guacamole.
- Garnish the nachos with extra cilantro and diced tomatoes for a pop of color.
Garnishes:
- Fresh cilantro
- Diced tomatoes
- Sliced jalapeno peppers
Pairings:
- Serve the nachos with a cold beer or a margarita for a refreshing drink.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the cheese is not melted enough, bake the nachos for an additional 2-3 minutes.
- If the tortilla chips are getting too brown, cover the baking sheet with aluminum foil halfway through baking.
Food safety advice:
- Make sure to wash all produce thoroughly before using.
- Store leftovers in the refrigerator and consume within 2 days.
Food history:
- Nachos were invented in 1943 by Ignacio "Nacho" Anaya, a Mexican chef in Piedras Negras, Mexico. He created the dish by melting cheese over tortilla chips and adding sliced jalapeno peppers.
Flavor profiles:
- The queso telita cheese adds a creamy and tangy flavor to the nachos, while the black beans and corn add a sweet and earthy flavor. The jalapeno peppers add a spicy kick, while the cilantro adds a fresh and herbaceous flavor.
Serving suggestions:
- Serve the nachos as an appetizer or a main dish for a casual dinner party or game day gathering.
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