Lifestyle
Mushroom loaded nachos with homemade queso
This recipe is a great way to add a twist to traditional nachos while incorporating a meat-free option to your weekly meal plan.
![Mushroom loaded nachos with homemade queso](https://images.caxton.co.za/wp-content/uploads/sites/116/2023/03/mushroom-loaded-nachos-with-homemade-queso-1-780x470.jpg)
Mushroom loaded nachos with homemade queso is a perfect recipe for those looking for a vegetarian alternative to the classic meaty nachos.
Recipe compliments of South African Mushroom Farmers’ Association.
Prep time: 20 mins | Cook time: 20 mins | Servings: 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
- 300 g cheddar cheese, finely grated
- Salt, to taste
For the nachos:
- 500 g corn tortilla chips
- 2 chicken breasts, cooked and shredded
- 1 onion, finely diced
- 2 garlic cloves, grated
- 1 tbsp Mexican spice mix / Taco seasoning
- 500 g mixed mushroom, sliced (baby button, portabellini & white button)
- 400 g tin crushed italian tomatoes
- 400 g tin black beans, drained & rinsed
- Olive oil
- Salt and pepper, to taste
Optional nacho sides for serving: Guacamole, sour cream, tomato and onion salsa, fresh coriander, and 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 andqueso 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 want 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