Überbackene Nachos mit viererlei Dips (baked nachos with four dips)
Units
Temperature
Servings
Ingredients
Nachos
- 300 g tortilla chips rounded
- 200 g shredded cheese, such as Gouda or cheddar rounded
- 100 g black beans, drained, tinned (optional) rounded
- 100 g jalapeños, pickled, sliced (optional) rounded
Guacamole
- 2 ripe avocados rounded
- 15 ml lemon juice rounded
- 50 g tomato, finely diced rounded
- to taste fine salt rounded
Salsa
- 200 g tomato, finely diced rounded
- 50 g red onion, finely chopped rounded
- 10 ml lime juice rounded
- to taste fine salt rounded
Sour cream dip
- 150 g sour cream rounded
- 10 g fresh chives rounded
- to taste fine salt rounded
Cheese sauce dip
- 100 g shredded cheese rounded
- 80 ml milk rounded
Method
Method
- Preheat the oven to 200°C (fan). Arrange the tortilla chips in a single, slightly overlapping layer on a baking sheet.
- Scatter the cheese, black beans and jalapeños evenly over the chips. Bake for 8 to 10 minutes, until the cheese is fully melted and lightly browned in spots.
- While the nachos bake, mash the avocados with the lemon juice, diced tomato and salt for the guacamole.
- Combine the diced tomato, red onion, lime juice and salt for the salsa.
- Stir the chives into the sour cream and season with salt for the sour cream dip.
- Melt the cheese with the milk in a small saucepan over low heat, stirring until smooth, for the cheese sauce dip.
- Serve the hot nachos immediately, with all four dips alongside.
Notes
- Spread the chips in a single layer, not a heaped pile. A pile means only the top chips get cheese and heat; a single layer, even if it means a bigger baking sheet, gives every chip a fair share.
- Watch the nachos closely near the end. Tortilla chips go from crisp to burnt at the edges quickly once the cheese browns.
- Make the dips while the nachos bake, not before, so everything is fresh and the nachos come straight from the oven while still crisp.
- Nachos don’t keep or reheat well; the dips individually keep for 2 to 3 days in the fridge, except the guacamole, which browns within a day.
Ingredient substitutions
- Black beans and jalapeños can be swapped for any topping you like, sweet corn or diced bell pepper work well.
- Sour cream can be swapped for thick yoghurt.
- A store-bought salsa is a fine shortcut if you’re short on time.