HOT N' SPICY GAME NIGHT NACHOS

by Cheesemonger Carolyn

inspired by Dawn Perry’s “Fully Loaded Black Bean Nachos,” Bon Appetit 

Happy New Year, Cheese People! Here at the Kickaas Kitchen we’re ringing in 2022 with a series of classic appetizers perfect for Sunday night football—or whatever your beat-the-winter-blues binge watch may be. 

First up: NACHOS! Nachos are infinitely customizable (see some suggestions in the Notes!) But the recipe that follows is my ideal: punchy pickled jalapeños and radishes, creamy black beans, a veg-packed homemade pico de gallo (which means this is basically a salad and therefore you can eat it for dinner), sturdy restaurant-style tortilla chips, and of course, CHEESE. Two parts Kickaas Smoked Habanero Jack for maximum meltiness and perfect heat. One part Great Grand Cheddar for extra tang. Seriously good. Let’s get into it.

INGREDIENTS

For the pickled veg:

• 2 jalapeños, thinly sliced

• 1 small bunch radishes, thinly sliced

• 1/2 cup apple cider vinegar

• 1 tbsp sugar

• Kosher salt

For the pico de gallo:

• 3 small tomatoes, diced

• 1/2 red onion, finely chopped

• 1 jalapeño, seeded and finely chopped

• 1 large ripe avocado, pitted, peeled, and diced

• 1 small bunch of cilantro, finely chopped (about 1 cup)

• 2-4 tbsp lime juice

• Kosher salt

For the black beans:

• 1 tbsp neural oil

• 1/2 red onion, finely chopped

• 2 cloves garlic, minced

• 1 15-oz. can black beans and their liquid

• 2 tbsp lime juice

• Kosher salt

To assemble and serve:

• 1 12-14 oz. bag of restaurant-style corn tortilla chips

• 1lb Kickaas Smoked Habanero Jack, coarsely grated

• 8 oz (1/2 lb) Great Grand Cheddar, coarsely grated

PROCEDURE

1. Preheat the oven to 425 F and line a large rimmed baking sheet with aluminum foil.

2. Prep the pickled veg: whisk vinegar, sugar, and a big pinch of salt in a small bowl until sugar dissolves. Add sliced jalapeños and radishes and toss to coat. Set aside at room temperature, tossing occasionally, and let the vinegar work its magic.

3. Prep the pico de gallo: combine diced tomatoes, onion, jalapeño, avocado, and cilantro in a medium bowl. Season to taste with lime juice and salt, then set aside at room temperature and let the flavors mingle while you prep the rest of the dish.

4. Prep the black beans: heat oil in a saucepan over medium-high heat. Add onion and garlic, stirring often, until softened and fragrant, 2-3 minutes. Add black beans and their liquid and bring to a low simmer. Cook, stirring occasionally, until liquid thickens somewhat, about 8 minutes. Remove from heat and season with lime juice and/or salt to taste.

5. Assemble and bake the nachos! Arrange half the chips in an even layer on the baking sheet. Top with half the beans, then half of each cheese. Repeat with remaining chips, beans, and cheese. Bake until cheese is melted and bubbling, about 5 minutes.

6. Time to eat! Top the nachos with dollops of the pico de gallo and garnish with the pickled jalapeños and radishes. Enjoy!

NOTES:

• “Okay, Carolyn, the recipe looks great but a couple jalapeños and Habanero Jack doesn’t make what I consider spicy nachos—“ okay, we are not built the same BUT I do have the perfect solution for you: sub half (or all) of the Habanero Jack with Tequila Reaper Mozzarella. You’re welcome.

• And on that note, more customization suggestions:

  • Double the black beans or add cooked ground taco meat for heftier, more meal-like nachos. Skip the jalapeños in the pico de gallo if you don’t like them or are aiming to lower the heat!

  • Add scoops of sour cream to balance the heat, or drizzles of your favorite hot sauce to enhance it.

  • Use multicolor tortilla chips or those cool cassava flour ones or El Milagro if you’re lucky enough to find them (they’re my favorites).

  • Follow your heart! Make the nachos you wish to see in the world!