Mushroom Loaded Nachos with Homemade Queso
A Mexican dish served as a side or a main, with a homemade Queso
Ingredients
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
Instructions
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!