Hacienda Nachos Recipe
Chili lime salted corn tortilla chips piled high with homemade queso, charred tomato salsa, house pickled jalapenos, black beans, pico de gallo, chipotle aioli & cotija cheese
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Ingredients
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Tortilla Chips
Homemade Queso
Charred Tomato Salsa
House Pickled Jalapenos
Black Beans
Pico de Gallo
Chipotle Aioli
Garnish
Method
Tortilla Chips
- 1
Prepare the Chips
In a large bowl, combine the corn tortilla chips with chili powder and lime juice. Toss until chips are evenly coated.
Homemade Queso
- 2
Make the Queso
In a saucepan over medium heat, combine cheddar cheese, Monterey Jack cheese, cream cheese, and milk. Stir continuously until the cheeses are melted and the mixture is smooth. Add diced jalapeno and garlic powder, mixing well. Keep warm.
Charred Tomato Salsa
- 3
Char the Tomatoes
Preheat a grill or grill pan over medium-high heat. Place halved tomatoes on the grill and cook for 3-4 minutes on each side until charred. Remove and chop. In a bowl, combine chopped tomatoes, diced red onion, cilantro, lime juice, and salt. Mix well.
House Pickled Jalapenos
- 4
Pickle the Jalapenos
In a small saucepan, combine sliced jalapenos, white vinegar, sugar, and salt. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and let cool. Store in the refrigerator for at least 30 minutes before use.
Black Beans
- 5
Prepare the Black Beans
In a small saucepan, heat the canned black beans over medium heat until warmed through. Season with salt and pepper to taste.
Pico de Gallo
- 6
Make the Pico de Gallo
In a mixing bowl, combine diced tomatoes, diced red onion, chopped cilantro, lime juice, and salt. Mix well and set aside.
Chipotle Aioli
- 7
Prepare the Chipotle Aioli
In a bowl, mix together mayonnaise, minced chipotle peppers, and lime juice until smooth. Adjust seasoning if necessary.
Assembly
- 8
Assemble the Nachos
On a large serving platter, spread the chili lime tortilla chips. Drizzle the homemade queso over the chips. Top with charred tomato salsa, warmed black beans, pico de gallo, house pickled jalapenos, and dollops of chipotle aioli. Finish with crumbled cotija cheese.
