Big Dish O' Nachos

Name: Big Dish O' Nachos
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 118 milliliters canned black beans, drained and rinsed; 355 milliliters prepared chili, warmed; 118 milliliters guacamole (see recipe below); 355 milliliters cheese sauce, warmed (see recipe below); 158 milliliters shredded pepper jack cheese; 158 milliliters shredded sharp cheddar cheese; 4 servings Sour cream, pico de gallo, sliced pickled jalapenos and sliced scallions, for topping; 227 grams multicolored tortilla chips

You can never have too many hor d'oeuvre recipes, so give Big Dish O' Nachos a try. This recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 713 calories, 20g of protein, and 48g of fat. This recipe serves 4. Head to the store and pick up multicolored tortilla chips, chili, guacamole, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes. This recipe is typical of Mexican cuisine.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Mix the cheddar and pepper jack in a bowl.

Ingredients you will need

Pepperjack Cheese

Cheddar Cheese

Equipment you will use

Bowl

Spread half of the tortilla chips in the bottom of a deep 12-inch cast-iron skillet or cake pan.

Ingredients you will need

Tortilla Chips

Spread

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Cake Form

Sprinkle with half of the cheese mixture and bake until the cheese melts, about 5 minutes. Top with the remaining chips and sprinkle with the remaining cheese mixture and the black beans. Return to the oven and bake until the cheese melts, about 5 more minutes.

Ingredients you will need

Black Beans

Cheese

French Fries

Equipment you will use

Oven

Remove the nachos from the oven and drizzle with the cheese sauce, then top with the chili and guacamole. Top with sour cream, pico de gallo, pickled jalapenos and scallions.

Ingredients you will need

Pickled Jalapenos

Pico De Gallo

Cheese Sauce

Sour Cream

Guacamole

Green Onions

Chili Pepper

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Oven

Melt 3 tablespoons butter in a saucepan over medium heat.

Ingredients you will need

Butter

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Sauce Pan

Add 1 teaspoon each minced garlic and shallot; cook 5 minutes. Stir in 3 tablespoons flour and 1/2 teaspoon salt; cook, stirring, 2 minutes.

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Minced Garlic

Shallot

All Purpose Flour

Salt

Add 1/2 cup milk; whisk until thick.

Ingredients you will need

Milk

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Whisk

Add 1 cup cheddar, season with pepper and stir until smooth.

Ingredients you will need

Cheddar Cheese

Pepper

Mash 2 avocados with a fork.

Ingredients you will need

Avocado

Add 1/4 cup diced white onion, 1/3 cup diced tomato, 4 teaspoons chopped cilantro, 1 tablespoon lime juice, 2 teaspoons minced jalapeno, and salt and pepper. Press plastic wrap directly onto the surface and refrigerate until ready to use.

Ingredients you will need

Salt And Pepper

White Onion

Lime Juice

Cilantro

Jalapeno Pepper

Tomato

Wrap

Equipment you will use

Plastic Wrap

Photograph by Kat Teutsch

Equipment

Ingredients

Servings:

118milliliters

canned black beans, drained and rinsed 355milliliters

prepared chili, warmed 118milliliters

guacamole (see recipe below)355milliliters

cheese sauce, warmed (see recipe below)158milliliters

shredded pepper jack cheese 158milliliters

shredded sharp cheddar cheese 4servings

Sour cream, pico de gallo, sliced pickled jalapenos and sliced scallions, for topping 227grams

multicolored tortilla chips

Recommended wine: Riesling, Sparkling Rose, Pinot Noir

Mexican can be paired with Riesling, Sparkling rosé, and Pinot Noir. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Domaine LeSeurre Dry Cuvee Classique Riesling with a 4.8 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.

Domaine LeSeurre Dry Cuvee Classique Riesling

Domaine LeSeurre's Riesling juice is fermented 100% in stainless tanks. While on its lees, the wine is hand-stirred (bâtonnage sur lies) once per month, for 11 months. This process develops an additional complexity of flavors and aromas. This dry Riesling has scents of citrus blossoms and lemon zest, layered on the palate with hints of pear.This Riesling pairs well with trout amandine, raw oysters and is a lovely aperitif.