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Valentine's Day Nachos made with Totopos Rojos

Serves

2 people

Cooks In

less than 60 minutes

Difficulty

easy

Nachos are the crisp American cousin to succulent Mexican chilaquiles. Made with our Totopos Rojos to make an easy sharing dish for Valentine's Day. The trick with nachos is to warm everything and then put together at the last minute and serve inmediatamente! The cheese sauce is made with natural emulsifier, sodium citrate, cheese and a liquid. This makes a glossy pourable sauce that doesn't split. You can make the cheese sauce with whatever cheese or liquid you like, be it hard goat's cheese and white wine or as we have done red Leicester and water. The cheese sauce goes on first and helps to protect your chips from getting soggy. Equipment: if you have a squeeze-y bottle you can put the sour cream in that and make spirals or zig zags instead of blobs!

Method

METHOD

Preheat the oven to 150C.

Cheese Sauce

  1. To make the cheese sauce, measure out the liquid of your choice into a small saucepan, add the sodium citrate and dissolve over a gentle heat. Add the grated cheese in four stages, stirring until it is all melted and the sauce is smooth, thick and glossy. Keep warm on the stove on a very low heat.

Preparing the garnishes

1. Empty the jar of salsa into a small sauce pan and warm gently.

2. Slice the jalapeños into thin slices or dice, reserve.

3. Peel and small dice the onion, rinse in a sieve under cold water, reserve.

4. Stir the sour cream vigorously so it is spoonable.

Warm the Totopos

1. Place the totopos in a single layer on an oven tray, put them in the oven for 3 minutes or so, being careful just to warm them and not to brown them.

Construct the dish

1. In a warm serving dish, bowl or tray, place half the warm totopos, pour on half the cheese sauce, top with a second layer of totopos and cover with the remaining cheese sauce.

2. Dribble over the warmed tomatillo salsa, as much as you see fit.

3. Blob the sour cream over or use a squeeze-y bottle if you have one.

4. Scatter on the pickled jalapenos and the onion.

Serve straight away!