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Nachos a la Ignacio Anaya
Store-bought tortilla chips are warned in the oven and spread on a plate. Cheese sauce is dropped by teaspoonful and pickled jalapeños are sprinkled on top. Simple but rich in flavors.
Course
Snack
Cuisine
Mexican
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
2
people
Author
Connie Veneracion
Ingredients
4
cups
corn tortilla chips
¼
cup
pickled jalapeños
Cheese sauce
1
tablespoon
butter
1
tablespoon
all-purpose flour
½
cup
milk
1
cup
shredded Colby cheese
salt
to taste
Instructions
Preheat the oven to 350F.
Spread the tortilla chips on a baking tray and pop into the oven.
Roughly chop or slice the pickled jalapeños.
Make the cheese sauce
In a sauce pan, melt the butter and stir in the flour to make a roux.
Cook the roux for about two minutes then drizzle in the milk while stirring.
Cook until the mixture is thickened then turn off the heat.
Stir in the shredded cheese until melted.
Taste and add salt, if needed (see notes after the recipe).
Assemble the nachos
Take the tortilla chips out of the oven and spread half on a plate or shallow bowl.
Drop in the cheese sauce using a teaspoon then sprinkle in half of the jalapeños.
Spread the remaining half of the tortilla chips on the plate, drop in more cheese sauce and sprinkle in the rest of the jalapeños.
Serve the nachos immediately.
Notes
Store excess cheese sauce in a covered jar in the fridge. It will stay good for two to three days. Simply reheat gently before use.