Mushroom Loaded Nachos with Homemade Queso

A delicious snack to enjoy with your friends at a braai or gathering.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Food & Drink Pairings
Cuisine American, Mexican
Servings 8 people


For the cheesy sauce / queso:

  • 2 tbsp butter
  • 1 small onion, finely diced
  • 3 garlic cloves, grated
  • 2 tsp ground cumin
  • ½ tsp cayenne pepper
  • 2 cups full cream milk
  • 1 tbsp cornstarch
  • 300 g cheddar cheese, finely grated
  • Salt, to taste

For the nachos:

  • 500 g corn tortilla chips
  • 2 chicken breasts, cooked and shredded
  • 1 onion, finely diced
  • 2 garlic cloves, grated
  • 1 tbsp Mexican spice mix / Taco seasoning
  • 500 g mixed mushroom, sliced (baby button, portabellini & white button)
  • 400 g tin crushed italian tomatoes
  • 400 g tin black beans, drained & rinsed
  • Olive oil
  • Salt and pepper, to taste

Optional nacho sides for serving:

  • Guacamole, sour cream, tomato & onion salsa, fresh coriander, grilled corn


For the cheesy sauce / queso:

  • Heat butter in a medium saucepan over medium heat. Add onion and garlic.
  • Cook, stirring occasionally, until onions are tender but do not brown. Add cumin and cayenne pepper and cook until fragrant.
  • Stir in all but ¼ cup of the milk and bring to a bare simmer.
    With the remaining ¼ cup of milk whisk in the cornstarch until smooth.
  • Add cornstarch slurry to pot and whisk it through. Whilst simmering, continue to whisk and cook the cornstarch into the mixture for 2 minutes until thickened and mixture coats the back of a spoon.
  • Turn off the heat and switch to a spatula.
    Adding a handful at a time, sprinkle in the cheddar and stir until it is fully dissolved.
  • Do not add too much at a time. If you need to increase the heat switch the burner on to the lowest setting to help the melting along. Continue adding the cheese until it has all melted.
  • Cover the queso with a lid while preparing the rest of the nachos.

For the nachos:

  • In a large sauté pan, cook onion in a drizzle of olive oil until tender. Add the garlic and Mexican spice and cook until fragrant.
  • Add the mixed mushrooms and cook until they are just tender and going golden brown.
  • Pour in the tin of chopped tomatoes and bring to a simmer. Add in the drained beans and stir.
  • Add in the shredded chicken and allow everything to cook together for a few minutes for the flavours to develop and the tomato base to thicken.
    Arrange a few tortilla chips on a platter or tray.
  • Reheat queso gently.
    Layer mushroom mixture, tortilla chips andqueso so that with every bite you get a little bit of everything.
  • Keep leftover queso in the pot to stay warm and gooey for extra dipping!
  • Gather the family and friends and serve nachos with guacamole, sour cream, tomato & onion salsa, fresh coriander and some grilled corn!

Top tip:

  • *If you want to make your own quick and easy Mexican spice mix and you have these spices in the cupboard just whisk them all together!
    1 tsp ground cumin
    1 tsp smoked chipotle flakes
    1 tsp dried oregano
    1 tsp smoked paprika
Keyword snacks