Nachos with cheese and guacamole
Recipe
-
20 minutes
-
20 minutes
-
40 minutes
-
4 persons
Do you love to order nachos when you see them on the menu? From now on, you can make this delicious Tex-Mex snack yourself on your kamado, whether you are at home or at the campsite. This recipe is quick and easy and you can cook the nachos on any Big Green Egg model. Delicious with an aperitif or as a late-night snack. The quantity of cheese sauce is more than you will need, but the nachos are so delicious that chances are you will want to make another serving. So, feel free to use double quantities of the other ingredients as well. Want to leave it at one serving? Then you could use the rest of the cheese sauce instead of a slice of cheese, for example, as a topping for a classic burger or the delicious smash burger.
INGREDIENTS
Nachos
- 350 g tortilla chips natural
- 2 sprigs of coriander
Guacamole
- 1 red onion
- 8 sun-dried tomatoes in oil
- 1 avocado
- ½ organic lime
- 2 tbsp extra virgin olive oil
Cheese sauce
- 1 shallot
- 2 green jalapeño peppers
- 1 tbsp butter
- 1 tbsp flour
- 300 ml milk
- 250 g grated cheddar
IN ADVANCE
- Light the charcoal in the Big Green Egg and, using the convEGGtor and the Stainless Steel Grid, bring it to a temperature of 200°C.
- Meanwhile, peel and chop the red onion for the guacamole. Finely chop the sun-dried tomatoes. Halve the avocado, remove the stone and skin, and cut the flesh into cubes of about 1 centimetre. Finely grate the zest of half the lime. Mix all ingredients for the guacamole with salt and pepper to taste, and set aside.
- Peel and chop the shallot for the cheese sauce. Halve the jalapeño peppers lengthwise, remove the stalks and seeds, and finely chop the flesh. Melt the butter in a pan and add the shallot. Fry for 2-3 minutes until the shallot is translucent. Stir in the flour and cook for about 3 minutes. While stirring, pour the milk into the pan and bring to the boil. Let simmer for about 1 minute and stir the grated cheddar into the sauce. Wait for the sauce to boil again, remove the pan from the heat and stir the jalapeño pepper into the cheese sauce.
PREPARATION
- Spread a third of the tortilla chips over a baking dish (approx. 15 x 25 cm). Spoon 2 heaped tablespoons of the cheese sauce and a third of the guacamole over this. Now spread half the tortilla chips over this and spoon another 2 tablespoons of the cheese sauce and a tablespoon of the guacamole on top. Make a third layer in the same way.
- Place the dish on the grill, close the lid of the EGG and heat the nachos for about 15 minutes. Pick the leaves off the sprigs of coriander.
- Remove the bowl of nachos from the EGG, sprinkle with the coriander and serve immediately.
Print
NEWSLETTER
If you’d like to receive the most delicious recipes by email, register for our newsletter ‘Inspiration Today’ and add more flavour to your inbox. That’s all you have to do to receive the latest news about events, recipes especially for your EGG, practical tips and much, much more!
THE BIG GREEN EGG COMMUNITY
Let yourself be inspired and learn to do more with your Big Green Egg! Submerge yourself in a world full of culinary possibilities. Ask your questions and share your experiences via Facebook (biggreeneggeu) and Instagram (biggreeneggeu). Tag @biggreeneggeu, use the hashtags #TheEvergreen and #forevergreen and get featured! We create beautiful memories. Are you in?