I like to think that I am a healthy eater. As a Chef I eat a lot of different things through the course of the day, so I try to keep my meals simple. Roasted vegetable, whole grains, fresh fruits, big salads… you get the picture. I also like to think that this allows me two big rewards.
- To eat anything I want when I travel.
- To indulge a little here and there.
This week is about number two. Indulgence. I am sorry to open a post about eating nachos with how I like to eat healthy foods, but I needed to justify this weeks craving. I wanted to create awesome nachos. It was as simple as that.
So here we go. Below I share a recipe, of sorts. I will outline what I put on my nachos, and how to make some of the toppings, but the rest is up to you. Build the nachos the way you want to. Nachos are not nearly as fun if you are following a recipe. I would love to hear more about what you like to put on your nachos!
My Best Ever Nachos
santa maria piquinto beans,
chipotle beer cheese,
pico de gallo,
hot sauce spiked sour cream,
15 corn tortillas (I use El Milagro)
4 cups of neutral cooking oil (corn, canola, etc.)
Cut and quarter the corn tortillas. Fill a medium pot with 4 cups of cooking oil. The amount of oil will depend on the size of your pot. Make sure you do not fill your pot more than half way full. Heat oil to 325 over medium heat. Fry your tortillas in small batches. Gently lower the tortillas into the oil. Cook for about 2 minutes, or until the chips are golden and crunchy. Use a slotted spoon to remove from the oil and lay on a plate lined with a paper towel. Lightly season with kosher salt.
Hot Sauce Spiked Sour Cream
1 cup sour cream
4 teaspoons hot sauce (I use Cholula)
1/4 teaspoon kosher salt
1/4 teaspoon lime juice
1/4 teaspoon ground cumin
Add all ingredients to a bowl. Stir to fully mix. Can be saved in the refrigerator for up to 5 days.
4 cups finely shredded green cabbage
1/2 teaspoon salt
1 tablespoon cilantro, roughly chopped
juice of 1 lime
Mix all ingredients in a bowl. Use the same day it is made.
Chipotle Beer Cheese
1 cup beer ( I like Pacifico)
1/2 cup whole milk
1 teaspoon cornstarch
8 oz. grated Cheddar cheese
4 oz. grated Monterey Jack cheese
2 chipotles in adobo, finely chopped
pinch of salt
Bring the beer and milk to a simmer together in a small pot over medium heat. Add 1 tablespoon of water to the cornstarch to form a slurry and add to the beer/milk mixture. Remove pot from heat and begin whisking in the cheese slowly. When all the cheese is incorporated add in the chopped chipotles and salt. Taste and adjust with more salt or chipotle to your liking.