Nachos are one of my favorite foods, so when I realized the Super Bowl was around the corner, I had to whip up a batch. The thing that makes these nachos — which are not baked, but assembled — absolutely to die for is the spicy queso sauce.
I used Cabot's hot habanero cheddar, and I highly recommend seeking out this cheese to make these nachos. Combined with a quick béchamel, it results in a super creamy, sharp, spicy, and flavorful queso sauce. The chorizo pinto bean mixture is also wildly delicious and could easily be used in huevos rancheros or as the filling for quesadillas.
If you're a fan of classic fiery Tex-Mex, you must make this recipe. It sounds crazy, but I think these were the best nachos I've ever eaten — and I've tried a lot of nachos! Check out the method now.
For chorizo and pinto bean topping Serves 4.
1 tablespoon olive oil
1/2 large onion, minced
2 garlic cloves, minced
1/2 jalapeño, seeded and chopped
2/3 pound ground Mexican-style chorizo
1/2 teaspoon chili powder
1/2 teaspoon cumin
Salt and freshly ground black pepper
1 (15-ounce) can pinto beans, drained and rinsed
For habanero queso sauce
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 1/2 cups habanero cheddar cheese (If you can't find Cabot's habanero cheddar, use a good pepper Jack instead), grated
1 bag of salted tortilla chips
3 green onions, dark greens removed, minced
Salsa, optional for serving
Sour cream, optional for serving
Guacamole, optional for serving
For chorizo and pinto bean topping