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.
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.