Blanco Niño Summer Nachos

It’s a stunning summer evening and you’re wondering how to use a bag of Blanco Niño Tortilla Chips in a delicious, bougie sharing format. Our Culinary Manager, Carlos Macías, has created this fresh and well-balanced rendition of one of the world’s favourite snacks. Cue Blanco Niño Summer Nachos.

If you’re curious about the origins of nachos, or wondering what the difference is between chilaquiles and nachos, head on over to our blog A Potted History of Nachos. 

We hope you enjoy making (and more importantly eating) Blanco Niño Baked Summer Nachos. 

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 of 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 of 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

• – Cook the onions, garlic and crushed chilli in a pot with the oil or fat at low heat for about 10 minutes
• – 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
• – 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
• – Season with salt

To serve:

• – Heat up the oven at 200ºC
• – In a baking dish, pour the chips and spread them evenly
• – Follow by adding the beans and cheese and get the dish in the oven and bake until the cheese is melted 
• – Take the nachos out and finish by making your own Jackson Pollock nachos with all the toppings 

If your Blanco Niño tortilla chips supply is running low, why not swing by your local stockist (check out the handy map here) or feel free to visit our shop. 

Check out our other recipes here.