Nachos con salsa de queso y pico de gallo - Nachos with Cheese Sauce and Pico de Gallo
Pico de gallo
-15 g fresh chili pepper (replace with 30 g green or yellow bell pepper, if you don't eat spicy),
-50 g tomatoes,
-20 g onion,
-1 dash salt - to taste,
-1 dash chili flakes - optional,
-lime juice from 1/2 lime (replace with lemon juice, if not available),
-few fresh parsley or coriander leaves.
If using coriander, use very little. Coriander has a stronger taste than parsley.
Dice pepper, onion and tomatoes. Chop parsley or coriander leaves.
Add spices an lime juice and mix.
Serve mixed with Guacamole and tortilla chips, prepare Nachos with Cheese Sauce.
Cheese sauce - Salsa de queso
-50 ml milk,
- 100 g cheddar cheese (replace with any available - gouda, ementaler, etc.),
-1/2 tsp sweet paprika or a mixture of sweet and hot paprika,
-pinch of salt - to taste.
Put the milk in a double bottom pot ore heavy duty pot, on medium heat.
When is hot, but not boiling, add paprika and salt.
If using colored cheddar cheese, you can omit paprika.
Grate cheese on the side with the medium/big holes.
Add to the mixture of milk and paprika and stir till melted, 2-3 minutes.
Do not boil.
Remove from heat and use to prepare Nachos with Cheese Sauce or serve simply, with tortilla chips.
On a big plate or tray, spread a layer of tortilla chips.
Drizzle with Cheese Sauce.
Optional - Sprinkle with grated cheese and meat. Choose one ore both. add the cheese when the Cheese Sauce is still warm, to allow to melt.
In this recipe I used only Cheese Sauce.
Add another layer of tortilla chips, drizzle the rest of the Cheese Sauce and decorate with Pico de Gallo.
Serve with Guacamole, Pico de Gallo and Refried Black Beans Sauce (comming soon).