What does it take to make an incredible plate of bar-style, fully loaded nachos? For starters, at least three kinds of cheese, two kinds of beans and two different uses of creamy, tangy dairy. It may sound like excessive, but there is a method to this madness.
Why this recipe works:
- Dripping tortilla chips with cheese sauce and then tops with grated cheese guarantees both silky cheese sauce and chewy, stretchy melted cheese in every bite.
- Thinning the refried beans to a barely-pourable consistency prevents dryness in the finished bowl and ensures even distribution of the refreshments.
- Sprinkling tortilla chips with Mexican crema and then serving crème fraiche together offers the benefit of both.
- Spreading two-layer tortilla chips on a baking tray or baking tray makes it easy to fill each one without overloading any of them; somewhere in the center provides a place for guac and crème fraiche without having to bounce it on top of tortilla chips.
Note: You can use as many or as few of the upstairs as you want. High-quality tortilla chips can be used instead of the fresh ones, but the chips do not stay crisp for long.
This recipe requires that you fill many other recipes before you begin. All recipes except the guacamole can be finished several days in advance, leaving only the guacamole, fresh radishes and cilantro and the construction for the final day just before serving. If you use chilled pre-made filling, heat them in the microwave or on the stove before applying them, and if necessary add a little water to the cheese sauce or refried beans if they are too thick.
Read more: The Ultimate Full Loaded Nachos
- Serves 2 to 3 as a main course or 6 to 8 as starters
- 15 minutes when the ingredients are combined (see note)
- 20 minutes
- 1 1/2 quart of peanut, vegetable or rapeseed oil
- 16 fresh corn tortillas, stacked in groups of 8 and cut into 6 wedges each
- 1 1/2 cup of Nacho cheese sauce (1 full recipe), flavored with 2 chopped pickled jalapeños according to the recipe
- 2 cups of refried beans (1/2 recipe) diluted with water to an even pourable texture
- 1/2 cup sliced pickled jalapeños
- 1/2 cup cooked black beans from a can (15 ounces), drained and rinsed
- 8 ounces of cheddar and / or Monterey Jack cheese, grated
- 2 cups pico de gallo (1/2 recipe)
- 1/4 cup Mexican cream
- 1/4 cup cotija cheese
- 1/4 cup picked coriander leaves
- 1 large radish, very thinly cut on a mandolin
- 1/2 cup cream fraiche
- 1/2 recipe The best basic guacamole
Adjust oven rack to center position and preheat oven to 375 ° F. Heat oil in a large wok or Dutch oven to 350 ° F. Add 1/3 tortilla chips and cook, stirring them, and constantly flip them with a wire mesh spindle until the bubbles slowly turn to a nipple, and the chips are slightly golden brown, approx. 2 minutes. Transfer to a paper towel lined bowl, season with salt and toss. Let it drain for 30 seconds, then transfer to another bowl. Repeat with the remaining chips in two more batches.
Lay 1/2 chips in the bottom of a folded 9-by-13-inch baking tray or baking tray, leaving a large space in the middle. Sprinkle with 1/2 cheese sauce and 1/2 refried beans. Top with 1/2 slice of pickled jalapeños and 1/2 black beans and sprinkle with 1/2 grated cheese.
Layers with remaining 1/2 tile that holds the space in the middle. Sprinkle with remaining cheese sauce and refried beans. Top with remaining jalapeños and black beans and sprinkle all over with remaining grated cheese. Bake until grated cheese is completely melted, approx. 5 minutes.
Top with pico de gallo and drizzle anywhere with crema. Sprinkle cotija on top and garnish with coriander leaves and radish slices. High cream fraiche and guacamole side by side in the middle of the chips. Serve immediately.