Choco-Nacho from 'Ultimate Nachos

Name: Choco-Nacho from 'Ultimate Nachos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 0 teaspoons baking soda; 4 servings Chocolate Cayenne Ganache; 2 teaspoons cayenne pepper; 4 servings Goats Milk Caramel (Cajeta); 473 milliliters goats milk; 118 milliliters heavy cream; 16 perfect chips; if prepared fresh, use 4 corn tortillas, each cut into 4 triangles; 99 grams semisweet chocolate, chopped; 118 milliliters sugar; 1 teaspoon vanilla extract; 1 Tbsp water

The recipe Choco-Nacho from 'Ultimate Nachos could satisfy your Mexican craving in about 45 minutes. This hor d'oeuvre has 460 calories, 7g of protein, and 27g of fat per serving. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 4. Only If you have heavy cream, sugar, cayenne pepper, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet.

Instructions

To make the ganache in the microwave: In a microwave safe bowl, combine the chopped chocolate and heavy cream. Microwave until the chocolate starts to melt, about 1 minute.

Ingredients you will need

Heavy Cream

Chocolate

Equipment you will use

Microwave

Bowl

Stir and continue to microwave at 15-second intervals until smooth.Be careful not to burn the ganache. If it burns, there’s no way to save it. When the ganache is melted and smooth, add the cayenne.

Ingredients you will need

Ground Cayenne Pepper

Equipment you will use

Microwave

To make the ganache on the stovetop: Fill a medium saucepan halfway with water and bring to a simmer over low heat.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Stove

Add the chopped chocolate and cream to a heatproof glass bowl.

Ingredients you will need

Chocolate

Cream

Equipment you will use

Bowl

Place over the saucepan of simmering water; the bottom of the bowl should not touch the water. Stir the ganache mixture until melted.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Bowl

Once it has melted, remove the bowl from the saucepan, add the cayenne, and stir the ganache until smooth. The ganache can be stored in the refrigerator for up to 2 weeks and reheated when needed

Ingredients you will need

Ground Cayenne Pepper

Equipment you will use

Sauce Pan

Bowl

To make the caramel: In a small bowl, dissolve the baking soda with 1 tablespoon of water and set aside.

Ingredients you will need

Baking Soda

Caramel

Water

Equipment you will use

Bowl

In a medium saucepan over medium-high heat combine the goat’s milk, sugar, and vanilla. Stir regularly until the milk comes to a simmer and the sugar has dissolved.

Ingredients you will need

Vanilla

Sugar

Milk

Equipment you will use

Sauce Pan

Remove the saucepan from the heat and stir in the baking soda and water mixture carefully, continuing to stir to keep the mixture from bubbling over. Reduce the heat to medium and continue to cook the caramel, stirring regularly, until the mixture turns pale golden, about 20 minutes.

Ingredients you will need

Baking Soda

Caramel

Water

Equipment you will use

Sauce Pan

To assemble the choco-nachos: Dip each tortilla chip in melted ganache halfway. Repeat this step for all 16 chips, placing them on a wire cooling rack to allow the ganache to set.

Ingredients you will need

Tortilla

French Fries

Dip

Equipment you will use

Wire Rack

Once the ganache has set, drizzle the cajeta over each chip.

Equipment

Ingredients

Servings:

0teaspoons

baking soda 4servings

Chocolate Cayenne Ganache 2teaspoons

cayenne pepper 4servings

Goat's Milk Caramel (Cajeta)473milliliters

goat's milk 118milliliters

heavy cream 16

perfect chips; if prepared fresh, use 4 corn tortillas, each cut into 4 triangles 99grams

semisweet chocolate, chopped 118milliliters

sugar 1teaspoon

vanilla extract 1Tbsp

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. 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. One wine you could try is Concha y Toro Marques de Casa Concha Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 26 dollars.