Mushroom Loaded Nachos with Homemade Queso

A Mexican dish served as a side or a main, with a homemade Queso
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Prep Time 20 minutes
Cook Time 30 minutes
Course Culinary Collection, Timeless Tapas
Cuisine Mexican, South African, tapas
Servings 8


For the Queso

  • 2 tbsp butter
  • 1 small onion finely diced
  • 3 cloves garlic 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 cloves garlic grated
  • 1 tbsp Mexican spice mix / Taco seasoning
  • 500 g mixed mushrooms (baby button, portabellini & white button) sliced
  • 400 g tin crushed italian tomatoes
  • 400 g tin black beans drained & rinsed
  • olive oil
  • salt and pepper to taste

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.

To serve

  • Arrange a few tortilla chips on a platter or tray.
    Reheat queso gently.
  • Layer mushroom mixture, tortilla chips and queso 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!
Keyword mexican, tapas