Queso de El Burgo Nachos Recipe

Ingredients with Measurements:
- 1 bag of tortilla chips
- 1 cup of Queso de El Burgo cheese, grated
- 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 jalapeño pepper, seeded and diced
- 1/4 cup of fresh cilantro, chopped
- 1 lime, cut into wedges

Special equipment needed:
- Baking sheet
- Aluminum foil

Step-by-step instructions:

1. Preheat the oven to 350°F.

2. Line a baking sheet with aluminum foil.

3. Arrange the tortilla chips in a single layer on the baking sheet.

4. Sprinkle the grated Queso de El Burgo cheese over the tortilla chips.

5. Add the black beans, corn kernels, diced tomatoes, diced red onion, and jalapeño 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 nachos from the oven and sprinkle the chopped cilantro over the top.

8. Serve the nachos hot with lime wedges on the side.


- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- 350°F
Serving size:
- 4-6 servings

Nutritional information:
- Calories: 300
- Fat: 16g
- Carbohydrates: 28g
- Protein: 10g

Substitutions for ingredients:
- You can use any type of cheese you prefer instead of Queso de El Burgo.
- You can substitute the black beans with pinto beans or kidney beans.
- You can use canned or frozen corn instead of fresh corn kernels.
- You can omit the jalapeño pepper if you prefer less spice.

Variations:
- You can add cooked ground beef or shredded chicken to the nachos for extra protein.
- You can top the nachos with guacamole or sour cream for added flavor.

Tips and tricks:
- Make sure to spread the cheese evenly over the tortilla chips to ensure that each chip has some cheese on it.
- You can use a mix of different cheeses to add more flavor to the nachos.
- If you want to make the nachos spicier, leave the seeds in the jalapeño pepper.

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 350°F oven for 5-7 minutes, or until heated through.

Presentation ideas:
- Serve the nachos on a large platter for a fun and festive presentation.
- Garnish the nachos with additional cilantro or diced tomatoes for added color.

Garnishes:
- Fresh cilantro
- Diced tomatoes
- Lime wedges

Pairings:
- Serve the nachos with a cold beer or a margarita for a refreshing drink pairing.

Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables

Troubleshooting advice:
- If the cheese is not melting evenly, try spreading it out more evenly over the tortilla chips.
- If the nachos are getting too brown on top, cover them with aluminum foil during the last few minutes of baking.

Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw ingredients to prevent cross-contamination.
- Make sure to cook the nachos to an internal temperature of 165°F to ensure that they are safe to eat.

Food history:
- Queso de El Burgo is a type of cheese that originated in the Basque Country of Spain.

Flavor profiles:
- The Queso de El Burgo cheese has a rich and creamy flavor that pairs well with the spicy jalapeño peppers and fresh cilantro.

Serving suggestions:
- Serve the nachos as a fun and easy appetizer for a party or game day gathering.

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Region: Mexican

Taste: Spicy, Tangy, Cheesy, Savory, Crunchy