Überbackene Nachos (baked nachos)
Units
Temperature
Servings
Ingredients
Nachos
- 250 g tortilla chips rounded
- 250 g black beans, drained, from a can rounded
- 200 g shredded cheese rounded
- 50 g pickled jalapeños, sliced rounded
Fresh toppings
- 200 g tomatoes, diced rounded
- 100 g sour cream rounded
- 15 g fresh cilantro or parsley, chopped rounded
- 1 spring onion, sliced rounded
Method
Method
- Preheat the oven to 200°C (fan). Spread half the tortilla chips over a sheet pan in a single layer.
- Scatter over half the beans, half the cheese and half the jalapeños. Add the remaining chips, then top with the remaining beans, cheese and jalapeños.
- Bake for 10 to 12 minutes, until the cheese is fully melted and bubbling and the chips underneath are still crisp.
- While the nachos bake, dice the tomatoes and slice the spring onion.
- Remove the tray from the oven and immediately scatter over the diced tomatoes, dollops of sour cream, cilantro and spring onion. Serve at once.
Notes
- Layer the beans and cheese between two layers of chips rather than piling everything on top. This lets the cheese melt down through the whole tray instead of pooling only at the surface while the bottom chips stay bare.
- Add the fresh toppings only after the tray comes out of the oven. Tomato and cold sour cream left on chips that are still baking steam the chips underneath them soft within minutes.
- Serve immediately. Nachos left to sit go soggy fast once the fresh toppings are on.
- Use sturdy, restaurant-style tortilla chips. Thin bagged chips can’t hold up under the beans and cheese without breaking.
Ingredient substitutions
- Black beans can be swapped for kidney beans or refried beans.
- A drizzle of hot sauce over the finished tray adds heat.
- Guacamole is a good addition alongside the sour cream.