Mbc Nachos Recipe

Make roux and warm dairy

In a medium saucepan over medium heat, melt the butter. Add the flour and whisk constantly 1 minute to make a light roux. Slowly whisk in the whole milk and heavy cream until smooth and starting to thicken, about 2–3 minutes.

Melt cheeses and season

Reduce heat to low. Add the cubed processed cheese, shredded white cheddar, and cream cheese in small handfuls, stirring constantly until fully melted and smooth. Stir in minced garlic, diced pickled jalapeños with a tablespoon of their juice, drained green chiles, ground cumin, smoked paprika, salt, and black pepper. Keep warm on the lowest heat, stirring occasionally. If mixture is too thick, thin with up to 2 tablespoons of milk.

In a medium skillet over medium heat, cook the diced bacon until crisp, about 6–8 minutes. Remove most of the rendered fat, leaving about 1 tablespoon in the pan.

Add the finely chopped onion to the skillet and cook until translucent, 4–5 minutes. Add the minced garlic and cook 30 seconds more.

Stir in the tomato sauce, beer, chili powder, ground cumin, brown sugar, and apple cider vinegar. Bring to a gentle simmer and let reduce 2–3 minutes to meld flavors.

Add the cooked pinto beans to the skillet, stirring to coat. Simmer gently 8–10 minutes so the beans absorb flavors and the sauce thickens slightly. Season with salt and black pepper to taste. Keep warm until assembly.

In a blender or food processor, combine the peeled avocado, sour cream, lime juice, chopped cilantro, and salt. Blend until smooth, scraping down sides as needed. Add water 1 tablespoon at a time until the crema reaches a pourable consistency (about 1–2 tablespoons). Taste and adjust salt or lime.

Whisk together the red chile powder (or toasted/rehydrated guajillo puree if using), sour cream, lime juice, honey, salt, and 1 tablespoon water until smooth and slightly pourable. If chile powder is strong, start with 1 tablespoon and increase to taste. Chill briefly if desired.

In a bowl, combine the diced tomatoes, chopped white onion, minced jalapeño, chopped cilantro, lime juice, and salt. Stir gently and let rest 10–15 minutes at room temperature to allow flavors to marry.

Halve and pit the avocados, scoop flesh into a bowl, and mash with a fork until mostly smooth with some chunkiness. Stir in lime juice, salt, and black pepper. Taste and adjust seasoning. Keep covered to prevent browning.

Preheat oven to 300°F (150°C) for warming chips if desired. Spread tortilla chips in an even layer on a large oven-safe platter or sheet. Warm chips 5–7 minutes to crisp (optional).

Spoon warm borracho beans evenly over the chips as a base layer.

Ladle warm Rancho Queso generously over the chips and beans, covering most of the surface.

Drop small spoonfuls of avocado mash across the top, then dot with spoonfuls of pico de gallo.

Drizzle avocado crema and red chile crema over the entire plate in thin streams or circles for contrast.

Scatter pickled jalapeños, crumbled cotija, and sliced green onions over the nachos for garnish.

Serve immediately with extra lime wedges and remaining crema on the side. Leftovers: keep components separate and reheat queso and beans gently; add fresh pico and crema when serving.