It’s a stunning summer evening and you’re wondering how to use a bag of Blanco Niño Tortilla Chips.
We’ve created fresh and well-balanced rendition of one of the world’s favourite snacks. Cue Blanco Niño Summer Nachos.
We hope you enjoy making (and more importantly eating) Blanco Niño Baked Summer Nachos.
EASY-MEDIUM
ONE SHARING DISH
30 MINS
INGREDIENTS
This recipe makes enough for one sharing dish.
For the beans
- ⅔ of a tin of 400g cooked black beans, water included
- ½ small brown onion, finely diced
- 1 garlic clove, minced
- 1 morita dried chilli flakes, or whole, deseeded, de-stemmed and chopped. If you can’t find it, use chipotle in adobo, or chipotle paste. If you can’t find any of these, just use finely diced fresh chilli.
- 20g rapeseed oil or butter or lard
- Sea salt to taste
To serve
- 1 bag of Blanco Niño Tortilla Chips
- 200g of beans
- 60g or around 1 cup of good melting grated cheese. We suggest using Gouda.
- 60g or 4 tbsp of greek yoghurt
- 100g or ⅔ cup of cherry tomatoes, cut in half
- 30g or 2 tbsp of fermented hot sauce like Sriracha
- 40g or 4 tbsp of pickled jalapeño rings
- 40g or 4 tbsp of pickled red onions
- 40g or 4 tbsp of sliced radishes
- The green parts of 2 spring onions, sliced thinly
- 10g or 2 handfuls of coriander, leaves and stems picked by hand, not sliced
METHOD
For the beans
- 1. Cook the onions, garlic and crushed chilli in a pot with the oil or fat at low heat for about 10 minutes.
- 2. Add the beans and their cooking water and let it reduce at low heat for about 10 minutes or until the liquid is visibly thicker.
- 3. You can leave the beans as they are, or you can pulse them with blender for a couple of seconds to make them creamier, but keep them chunky.
- 4. Season with salt.
To serve
- 1. Heat up the oven at 200ºC.
- 2. In a baking dish, pour the chips and spread them evenly.
- 3. Follow by adding the beans and cheese and get the dish in the oven and bake until the cheese is melted.
- 4. Take the nachos out and finish by making your own Jackson Pollock nachos with all the toppings.
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