SAMFA Recipe of the Week: Mushroom Loaded Nachos with Homemade Queso
This mushroom-loaded nachos recipe from SAMFA is full of goodness, with layers of vitamin-packed ingredients and loads of flavour too, of course. Deliciously spiced mushrooms add a unique umami flavour and a healthy boost to this popular dish. Add in the creamy thick and creamy Queso and you’ve got a winner on your hands.
Mushroom Loaded Nachos with Homemade Queso
Serves 8
Ingredients:
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
300g cheddar cheese, finely grated
Salt, to taste
For the nachos:
500g corn tortilla chips
2 chicken breasts, cooked and shredded
1 onion, finely diced
2 garlic cloves, grated
1 Tbsp Mexican spice mix / Taco seasoning
500g mixed mushrooms, sliced (baby button, portabellini & white button)
1 x 400g tin crushed italian tomatoes
1 x 400g 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
Method:
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 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!
Top tip:
If you would like 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