Recipes

Ultimate Nachos

Prep Time

20 Min

Cook Time

15 Min

Serves

4-6

Ingredients

For the pickled jalapenos:

  • 4 thinly sliced jalapenos

  • 2 cloves of garlic

  • 1 cup white vinegar

  • 1 cup water

  • 2 tbsp sugar

  • 1 tbsp salt

For the refried beans:

  • 1 diced onion

  • 4 roughly chopped cloves of garlic

  • 1 cup pinto beans

  • 1 cup chicken stock

  • 1 tbsp cumin

  • 1 tsp cayenne pepper

  • 1 tsp smoked paprika

  • 1 tbsp lime juice

For the tomatillo salsa:

  • 8-10 tomatillos

  • 1 medium onion

  • 2 jalapeños

  • 4 cloves of garlic

  • 1 cup chopped cilantro

  • Juice of a lime

The nachos:

Directions

Pickled jalapenos:

  1. In a small saucepan or pot, combine the vinegar, salt, sugar and water.

  2. When the sugar dissolved turn off the heat.

  3. Add the sliced jalapenos to a heat proof container such as a mason jar.

  4. Cover the peppers in the liquid and let sit for at least an hour.

Refried beans:

  1. In a saucepan or pot, heat 1 tablespoon of olive oil.

  2. Add the onions and the garlic and saute on medium heat for about 5 minutes or until the onions become soft.

  3. Add the pinto beans and chicken stock and turn to high. When The mixture starts to boil, add the lemon juice and mix well.

  4. Turn off the heat and use the back of a fork or an immersion blender, puree or mash up the pinto beans. Season with salt and pepper and set aside.

Tomatillo salsa:

  1. Add the vegetables to a baking tray topped with aluminum foil.

  2. Season them with salt, pepper, and olive oil and add them to the oven on broil for 10 minutes.

  3. Take them out and flip them, and cook for another 5 minutes.

  4. Transfer all the ingredients to a blender or food processor along with the cilantro and lime juice. Mix well until all ingredients are combined, season with salt and pepper and set aside.

Chorizo and tortillas:

  1. Cook the chorizo according to the package (roughly 8-10 minutes on medium high heat). Set aside

  2. Heat the cooking oil in a medium pot or pan to 375ºF.

  3. Add the sliced tortillas and cook for 3 minutes or until golden brown and crispy. Immediately season with salt when they come out of the fryer.

To plate the nachos:

  1. Start with a small layer of tortillas on the base of an oven safe tray.

  2. Add some of the refried beans on top of the first layer of chips, and add a layer of Tillamook Farmstyle Sharp Cheddar Shreds.

  3. On top of the shredded cheddar cheese add some more chips and some of the chorizo. Add another layer of cheese.

  4. Add some more chips for the final layer, and then drizzle on some tomatillo salsa.

  5. Cover in more cheese and bake in the oven for 10 minutes at 400ºF.

  6. Garnish with the pickled jalapenos, enjoy!

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