I’ve always loved the Nachos that are served at Hard Rock Cafe. It’s a meal in itself with close to 7 to 8 different toppings. This recipe comes very close to it and is perfect entree for a party of 10 to 12 hungry friends, where snacks and spirits take precedence over the main course.
I’ve experimented a whole lot with the textures of the corn chips and the cheese to be used. Nothing comes close to pepper jack cheese but when you can’t get your hand on it try Gruyère cheese or even cheddar and if even those are impossible then go with just mozzarella. Nothing better than the stringy texture.
So the story for this plate of nachos starts with a hungry batch of friends who arrive with very little notice. Thankfully my pantry is always stocked with a few essentials like corn chips and baked beans. 🙂 very essential for that midnight craving of beans on toast with poached eggs on potato chips. Putting this delicacy together is then as easy as getting a 10-year-old to recite the alphabets!
I had a group of vegetarian friends drop in, so this version of nachos is pure vegetarian, you could add mince to it too. (Cook your mince with onions, black pepper corns, fresh parsley and paprika. Keep it dry and sprinkle it just below the layer of cheese for the best flavours.)
Time taken: 20 minutes
Equipment needed: Skillet, Oven, Grater
- 2 bags of corn nachos
- 1 can of baked beans, you can use refried beans too
- 1 tablespoon sweet chilli sauce
- 1 cheese slice
- Salt and pepper to taste
- 1/2 cup each chopped tomatoes, onions, scallion, red and yellow bell peppers
- 1/2 cup grated cheese. I’ve used a mix of mozzarella and Gruyere (pronounced groo-yair) but you can use any soft cheese of your choice
- 1/4 cup feta
- 1/2 cup salsa sauce (you can buy this bottled or make your own using onion, tomato and oregano)
- 2 tablespoons jalapeno slices
- 1/2 cup sour cream (I make mine by combining equal proportions of hung yoghurt with cream cheese and add a bit of garlic, salt, crushed pepper and chives for flavour)
- Avocado slices, optional
- Mince meat, optional
1. Heat the baked beans or refried beans to dry them out. Once dry add the sweet chilli sauce, seasoning and slice of cheese. When it’s well mixed take it off the heat.
2. In a flat baking dish, place the corn nachos. Remember you will need to transfer this onto another serving plate so use a baking paper on the base to aid the transfer.
3. Add a layer of the baked beans on the nachos. If you’re using mince, this is where you need to add a layer of cooked mince meat.
4. Add the grated cheese. And bake for 10 minutes in an oven pre heated to 180 degree celsius.
5. When the cheese has melted, take the tray out, and transfer the content to a serving dish. make sure not to disturb the layering. (the baking paper really comes in handy unless you have a really large flat spoon, like a slotted turner)
6. Add the finely chopped greens, bell peppers and onions and tomatoes.
7. Add a layer of salsa sauce, sprinkle feta all over and top it with sour cream bang in the centre. Serve immediately.
Note: This dish doesn’t taste good when it is cold. The crisp chip turn into limpy pieces of textureless cooked dough. So make small portions only and always make it fresh. You can keep all your ingredients ready, but bake and assemble only as and when needed.