A few of you had asked about Liepha's Nacho recipe so here it is!
1-2 Bag Tortilla Chips
(I go with saltier chips and put less salt in the meat)
2lb meat (we do ground hamburger, but you could do steak or chicken)
1Tbs Extra-Virgin Olive Oil
2 Cloves Garlic, chopped
1 small onion, chopped
1 jalapeno pepper, chopped (can seed or not depending on heat preferences)
1 tsp salt
1 ½ tsp dark chili powder
1 ½ ground cumin
2tsp -1tbl Cayenne pepper (Based on personal heat preference)
1 can black beans (15oz) drained
2 cups milk
2 bags shredded cheese (16oz?) (We used 1 bag Mexican Four Cheese, 1 bag pepperjack as I like a bit of heat in the cheese)
Pico de Gallo Salsa:
4 vine ripe tomatoes
3 jalapeno medium sized peppers, seeded and finely chopped (leave seeds for more heat)
2 bunches scallion, chopped
¼ cup cilantro (optional)
Line cookie tray with aluminum foil.
Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and jalapeno peppers to the pan. Saute two minutes
Add meat and crumble/break up with a wooden spoon.
Season with salt, chili powder, cumin and cayenne pepper. Cook until meat is brown. Stir in beans and reduce heat to low
In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1-2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in a cheese with a wooden spoon. Remove cheese sauce from heat.
Once cheese is finished, spread meat out on cookie tray, pouring cheese on top.
I like extra cooling effect from the homemade salsa, so I make it a bit bigger. I also leave some off and store in a separate container so I can have cold salsa on top of the leftover nachos
You could also choose to put the chips directly on the cookie tray and then spread the meat and then the cheese over top, but the chips get soggy if you have leftovers
Hope you enjoy it and would love to hear what alterations you make!
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