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Spicy nachos with cheese and salsa sauce - photo 1
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Spicy nachos with cheese and salsa sauce

Pikantne Mexican cuisine Snacks 20 min Easy 14 wyświetleń ~17.10 PLN - (0)
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Description

Creamy, crunchy nachos baked with melted cheese and served with homemade pico de gallo salsa and spicy jalapeño slices. This classic Mexican snack is perfect for social gatherings, movie nights, or as an appetizer for tex-mex dishes. The combination of crispy corn chips, spicy chili, fresh tomatoes, red onion, and cilantro delivers a bold, fresh flavor; melted cheddar adds creaminess, while lime provides a pleasant acidity. Appearance: a colorful, appetizing platter with gooey cheese and green accents of jalapeño and cilantro.

Składniki (15)

Servings:
4
  • Tortilla chips (nachos) 200 g
  • Sharp cheddar cheese 150 g
  • Jalapeño (fresh) 2 szt.
  • Tomatoes (soft, flesh for salsa) 300 g
  • Red onion 0.4 szt.
  • Garlic 2 ząbki
  • Fresh cilantro (leaves) 15 g
  • Lime juice 30 ml
  • Olive oil (for salsa) 15 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper (ground) 1 szczypta
  • ground cumin 1 łyżeczka
  • Mild chili powder 1 łyżeczka
  • ✨ Opcjonalne
  • Sour cream (18%) 100 g
  • Finely chopped green onion (for sprinkling) 20 g
💰 Szacowany koszt dania: ~17.10 PLN (4.27 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Salsa sauce

1

Wash the tomatoes under running water, and dry them with a paper towel. Cut each tomato in half and, using a spoon, remove excess seeds if the tomatoes are very watery. Then, chop the tomatoes into small cubes about 5 mm on each side. Place the chopped tomatoes in a medium bowl.

Ingredients: Tomatoes (soft, flesh for salsa)
Use a sharp knife and a cutting board. If the tomatoes are meaty, there is no need to peel them. Removing the seeds will reduce the wateriness of the salsa.
2

Peel and finely chop the red onion (3-4 mm dice). Add the chopped onion to the bowl with tomatoes. Peel the garlic and finely chop it or press it through a garlic press; add to the bowl.

Ingredients: Red onion, Garlic
Use a sharp knife for the onion and a small bowl. If you don't like the very intense taste of raw onion, you can blanch it in boiling water for 30 seconds and drain.
3

Slice the jalapeño into thin rounds. If you want a milder salsa, cut the jalapeño in half and use a teaspoon to remove the seeds and white membranes (that's where the heat is the strongest). Add the sliced jalapeño to the bowl.

Ingredients: Jalapeño (fresh)
Wear disposable gloves or wash your hands thoroughly after handling jalapeño, avoid touching your face and eyes.
4

Finely chop the cilantro leaves (only the leaves and thin stems). Add the cilantro to the bowl with the vegetables. Squeeze the lime juice directly into the bowl (about 30 ml) and add the olive oil (15 ml). Season with salt (2 pinches), pepper (1 pinch), cumin (2 teaspoons), and chili (2 teaspoons). Mix thoroughly with a spoon for about 20-30 seconds to combine the flavors.

Ingredients: Fresh cilantro (leaves), Lime juice, Olive oil (for salsa), Salt, Black pepper (ground), ground cumin, Mild chili powder
Use a small spoon or spatula to mix. Taste the salsa after mixing and season if necessary – if it's too sour, add a bit of sugar; if it's too mild, add more chili.

Assembly and baking

5

Preheat the oven to 200°C (top-bottom) or set it to grill mode/oven with top heating function. Line a large baking tray with parchment paper. Evenly spread tortilla chips on the tray in a single layer, creating a light 'nest' (larger chips at the bottom, smaller ones in the gaps).

Ingredients: Tortilla chips (nachos)
Use a baking tray measuring about 30x25 cm. Do not layer the chips; it's better to bake in a single layer for even melting of the cheese.
6

Evenly distribute the grated cheddar over the chips – sprinkle about 150 g of cheese so that most of the chips are in contact with the cheese. Then, arrange the remaining slices of jalapeño on top as desired. Place the tray in the preheated oven and bake for 5-7 minutes, until the cheese is completely melted and starts to bubble slightly; if you want the cheese to be lightly browned, turn on the broiler for the last 1-2 minutes and watch closely to prevent burning.

Ingredients: Sharp cheddar cheese, Jalapeño (fresh)
Use a cheese grater or buy pre-grated cheese. To check readiness: the cheese should be stretchy and completely melted, and the chips at the edges should be slightly golden. Use kitchen gloves to take out the tray.

Serving

7

Remove the nachos from the oven and let the tray sit for 1 minute so the cheese can slightly 'set' – this way, the nachos won't be too hot right away. Transfer the nachos to a large serving platter or leave them on the tray. Spoon fresh salsa on top in several places (do not mix with the chips to prevent them from becoming soggy). Add dollops of sour cream (if using) and sprinkle with finely chopped green onions and additional cilantro.

Ingredients: Sour cream (18%), Finely chopped green onion (for sprinkling)
Use a large flat spatula to transfer the nachos or serve them on a tray as a plate. If serving for guests, provide the sauces in separate bowls so everyone can help themselves.
8

Serve immediately — nachos are best when the cheese is gooey and the chips are still crispy. Provide an extra bowl of salsa and lime wedges so everyone can season to taste.

Ingredients: Tortilla chips (nachos)
Nachos become soft if left out for too long; eat within 10-20 minutes. If you are preparing them in advance, do not combine the chips with the salsa until serving.

Fun Fact

💡

Nachos were created in the 1940s in the city of Piedras Negras (Coahuila, Mexico) by restaurateur Ignacio 'Nacho' Anaya, who improvised a snack from leftover tortillas and cheese.

Best for

spotkania towarzyskie wieczór filmowy przekąska do piwa

Tips

🍽️ Serving

Serve on a large, flat platter so everyone can easily reach. Place additional sauces (guacamole, more salsa, salsa verde) in small bowls alongside. Serve with a cold drink (beer, margarita, or soda).

🥡 Storage

It's best to eat immediately. If there are leftovers, store the chips and salsa separately in the fridge (for a maximum of 24 hours). To reheat the nachos, use the oven for 5-7 minutes at 180°C to restore their crispiness; the microwave will make the chips soggy.

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