Black And White Nachos Food

SUPER NACHOS

Steps:

• Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.
• Combine salsa ingredients in a bowl and set aside for flavors to marry.
• Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
• In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
• Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

BLACK AND WHITE NACHOS

Steps:

• Stir together the beans, onion, jalapeno, cilantro, 1 tablespoon lime juice, 1/8 teaspoon salt, cumin, and chili powder in a bowl; taste and adjust seasoning; set aside.
• Preheat oven to 400°.
• Whisk together the remaining 1 tablespoon lime juice, oil, and the remaining 1/8 teaspoon salt until well combined.
• Run or brush the lime vinaigrette onto the entire surface of both sides of the tortillas, using all the vinaigrette.
• Cut the tortillas into 4 wedges each.
• Place the tortilla wedges in a single layer on a large baking sheet.
• Bake until nearly crisp, about 12 minutes, rotating the tray halfway through the baking process.
• Top each tortilla with 1/2 tablespoon of the cheese and bake until the cheese melts, about 5 minutes.
• Remove from the oven and let stand for 5 minutes to crisp further.
• Place the tortilla chips on a large platter.
• Stir the prepared bean-salsa mixture, then top each chip with about 1 tablespoon of the mixture, and serve.

INDIAN-ISH NACHOS WITH CHEDDAR, BLACK BEANS AND CHUTNEY

Steps:

• Heat the oven to 425 degrees. Make the chutney: In a blender, combine the cilantro, green chile, lime juice, sugar and salt and blend until smooth. If the mixture is too thick to blend, add up to 3 tablespoons water, a tablespoon at a time, to get it going. Taste and adjust the salt and lime juice, if needed. Set aside.
• In a medium bowl, lightly mash the beans with a fork (this is so they won't roll off the chips), and season them with salt. On a foil-lined 13-by-18-inch sheet pan, arrange half the chips, followed by half the beans, onions, tomatoes and cheese (in that order). Repeat to make a second layer. Bake for 7 to 10 minutes on the highest rack of the oven, until the cheese is melted and bubbling.
• While the nachos are in the oven, make the chhonk: In a small pan or a butter warmer over medium-high, heat the ghee. Once the ghee melts (or the oil begins to shimmer), add the cumin seeds and cook until they start to sputter and brown, about 15 seconds. Immediately remove the pan from the heat and stir in the red chile powder. Set aside.
• Evenly drizzle the cilantro chutney and the tamarind sauce on top of the nachos, followed by the chhonk. Add a few dollops of the Greek yogurt, if using.

ONE-PAN NACHOS WITH BLACK BEANS

Steps:

• Heat oven to 200C/180C fan/gas 6. Arrange the tortilla chips over two-thirds of the tray, spoon most of the salsa on top and scatter over half of the cheese.
• Mix the remaining salsa with the red pepper and beans, and tip onto the empty third of the tray. Scatter over the rest of the cheese. Bake for 10-15 mins or until the cheese has melted. Scatter the avocado over the beans and add dollops of the soured cream to serve.