Ingredients with Measurements:
- 1 bag of tortilla chips
- 1 cup of Queso de Brez cheese, shredded
- 1/2 cup of black beans, drained and rinsed
- 1/2 cup of corn kernels
- 1/4 cup of diced tomatoes
- 1/4 cup of diced red onion
- 1 jalapeno pepper, seeded and diced
- 1/4 cup of chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Line a baking sheet with aluminum foil.
3. Spread the tortilla chips evenly on the baking sheet.
4. Sprinkle the shredded Queso de Brez cheese on top of the tortilla chips.
5. Add the black beans, corn kernels, diced tomatoes, diced red onion, and jalapeno pepper on top of the cheese.
6. Bake the nachos in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
7. Remove the baking sheet from the oven and sprinkle the chopped cilantro on top of the nachos.
8. Serve the nachos hot with lime wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 18g
Saturated Fat: 8g
Cholesterol: 40mg
Sodium: 620mg
Carbohydrates: 35g
Fiber: 6g
Sugar: 2g
Protein: 14g
Substitutions for ingredients:
- Queso de Brez cheese can be substituted with any other type of shredded cheese.
- Black beans can be substituted with pinto beans or kidney beans.
- Corn kernels can be substituted with diced bell peppers or sliced mushrooms.
- Jalapeno pepper can be substituted with serrano pepper or poblano pepper.
Variations:
- Add cooked ground beef or shredded chicken on top of the nachos for a meaty version.
- Drizzle sour cream or guacamole on top of the nachos for added creaminess.
- Use different types of cheese, such as cheddar or Monterey Jack, for a different flavor.
Tips and tricks:
- Make sure to spread the tortilla chips evenly on the baking sheet to ensure even melting of the cheese.
- Use a spatula to transfer the nachos from the baking sheet to the serving plate to avoid breaking the chips.
- Serve the nachos immediately after baking to ensure maximum crispiness.
Storage instructions:
Leftover nachos can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the leftover nachos, place them on a baking sheet and bake in a preheated oven at 375°F for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the nachos on a large platter and garnish with additional chopped cilantro and lime wedges.
Garnishes:
Chopped cilantro and lime wedges.
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 melting evenly, try spreading it out more evenly on the tortilla chips.
- If the nachos are getting too browned on top, cover them loosely with aluminum foil while baking.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before handling food.
- Make sure to cook the nachos to an internal temperature of 165°F to ensure food safety.
Food history:
Nachos originated in Mexico in the 1940s and were created by Ignacio "Nacho" Anaya. The original recipe consisted of tortilla chips topped with melted cheese and jalapeno peppers.
Flavor profiles:
The Queso de Brez cheese adds a creamy and slightly tangy flavor to the nachos, while the black beans, corn, and diced vegetables add a fresh and crunchy texture.
Serving suggestions:
Serve the nachos as an appetizer or as a main dish for a casual dinner party.
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Region: Mexican