There are occasions when I call people “dude.” I’m not sure where this snuck in and it’s something I wouldn’t say in average conversation but sometimes, just sometimes, I let it slip. For the most part I reserve starting a sentence with dude for times of excitement or things that are really awesome, harkening back to my days of watching television in the 90’s. For example, “Dude, that was awesome” or simply “Duuuude!”
At what point is this relevant to these nachos, you may be asking? After taking a bite of these nachos, I turned to M and I’m fairly certain the sentence that flew out of my mouth: “Dude, these nachos are the shit.” (this was also probably accentuated with some sort of hand motion/facial expression that bordered on ridiculous).
I think the weight of that sentence tells you all you need to know about my feelings towards this bowl of cheesy deliciousness.
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PinIngredients
- Salsa
- 1/2 pound Roma Tomatoes
- 1 red onion
- 1 jalapeño
- 2 cloves garlic
- 1/2 tablespoon olive oil
- 1/4 cup cilantro
- Corn Relish
- 2 medium ears sweet corn
- 1–2 jalapeños
- 1/2 tablespoon olive oil
- 2 teaspoons honey
- 1/4 teaspoon red chili flakes
- Juice from 1/2 lime
- Nacho Cheese*
- 1 cup freshly grated cheddar cheese
- 1 cup freshly grated Monterey Jack Cheese
- 1 tablespoon arrowroot starch (or corn starch)
- 1/2 cup 2% or whole milk
- 1 teaspoon ancho chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Everything Else
- 2–3 handfuls chips
- 1/2 cup black beans
- 1–2 avocados, cut into chunks
Instructions
- Preheat oven to 450˚.
- Slice tomatoes in half, chunk onion, and dice jalapeño and garlic for tomato sauce. Toss with olive oil and place in a single layer in a large baking dish or sheet tray with sides. Roast until tomatoes are tender and beginning to char, 30-45 minutes. Let cool slightly and place in food processor. Add cilantro and lime juice and run until combined.
- Remove husk and silk from corn. Carefully remove corn from cob, using a sharp knife, cutting down the cob. Dice jalapeño into small piece. Heat olive oil in over medium heat in a skillet and add sweet corn and jalapeño. Cook until corn begins to pop, 5-6 minutes. Stir in honey, chili flakes, and lime juice. Continue to cook for 1-2 more minutes. Set aside.
- In a sauce pan, toss together cheeses and starch. Turn on heat to low and stir cheese until it starts to melt. Add 1/4 cup of milk and continue to stir until cheese turns into sauce, adding more milk as needed to reach nacho cheese consistency. Add in chili powder, paprika, and garlic powder.
- To assemble nachos, place chips in a bowl and pour nachos cheese on top. Sprinkle avocado chunks and black beans, then salsa, and finish with the corn. Sprinkle with a bit of extra cilantro.
Notes
*Nacho cheese sauce from Alison of This Homemade Life
*For an extra layer of awesomeness, try your hand at making homemade tortillas chips (it’s really simple and adds so much!)
Warm Vanilla Sugar says
Nachos are definitely a favorite snack of mine, and these look awesome!! Love that relish!
cupcakemuffin says
Awesome nachos! These look SO delicious!
Loretta E says
Darn! We just polished off the rare bag of chips that we had in our pantry! Oh well, pinning for next time 🙂
Pamela @ Brooklyn Farm Girl says
This looks perfect. I love corn with avocado, a favorite combination!
joan says
I can imagine putting this cheese sauce on many things. 🙂
Welcome to Sacramento!
elalderson says
Thank you, Joan!
Bev @ Bev Cooks says
IIIII AMMMM DYYYYING.
Michelle Easton says
dude, these look declicious!!! 😉
nessa says
Duuude! Need these in my life!
Eileen says
I say “dude” all the time, but then, I do live in California. 🙂 Nachos for dinner! Hooray!
elalderson says
Maybe I was preparing for living in California 🙂
HalfBakedHarvest says
Dying! I NEEEED these!
Ashley says
I definitely use the word “dude.” Not all the time, but to emphasize something being extra awesome/important! Usually it’s something like this…..DUDE. (pause) You HAVE to check out…..these nachos!!!
elalderson says
Ha! I think I’ve said it a few times like that too!
Joanne (eats well with others) says
I have a boyfriend who is vaguely obsessed with nachos and I just can’t be down with him eating the weird orange cheese business that is normally on them…totally revolutionizing our nacho experience with these!
elalderson says
Ha, I use to love that weird cheese stuff but now it would make me sick if I even tried to eat it! These are totally way better!
Jaclyn Larisa says
Oh my gosh, that nacho cheese sauce sound amazing. I make nachos all the time, I’ll have to try it next time I make some!
Holly D'Anna says
I really hate to be this person, because I LOVE your blog and recipes, but you desperately need to proofread your posts. A vast majority of your recipes that I have made have minor (almost barely noticeable at times) spelling and grammar errors, but sometimes contain misdirection in the instructions and other things that can seriously screw up a recipe. For example, I was really looking forward to the cheese in this recipe — but I was terrified to make it, because I’ve tried before and the consistency was way off. I know you borrowed the cheese sauce from another blogger, but the instructions were radically different. Adding milk in 1/4 cup increments to perfect cheese sauce is a lot different than just adding it. As a result, my cheese was barely workable (still tasted fab). I idolize your recipes and photography, and will continue to make a majority of them, but just wish you’d read over your posts once or twice before publishing to make sure minor mistakes don’t trip someone up.
elalderson says
Hi Holly,
I appreciate your feedback. I’ve mentioned before on the site that grammar is one of my weakest areas and while I do proofread, I still miss things (I’m far from perfect). I write the instructions how I understand them and to me, the instructions above make sense (because usually, I don’t measure- I go by eye). I apologize if they did trip you up and going forward, I’ll be taking an extra close glance.
Kelsey says
Really? Wow. It’s cheese sauce not international diplomacy, Holly. I’m calling foul on this one.
Andrea says
Just wanted to say, I made this last night after showing my husband the recipe (he demanded it immediately!) and it WAS the shit! Dude – great recipe and that salsa is legit! We argued over which part was the most delicious while stuffing our faces – Thanks!
elalderson says
Your comment just made my day 🙂 So glad you both loved it!
Kelsey says
Sweet baby Jesus, Erin. These look like the MAJOR shit. I call Shaun Dude a lot, actually… Dude-man, dude-brotha-man, duder. Take today, for instance. Shaun used the last bit of almond milk and when I went to grab some for my coffee this morning and saw it was gone, I was like DUUUUUUUDDDDEEEE!!!!???? NO!!! I probably employ it more in the “WTF” camp than the “this is amaze-balls” camp. Anyway. These are beautiful. How are you liking shooting with new light and the new kitchen?!
Sandra Lea says
I can’t wait to try these. I so love your style of cooking and make many of your recipes and they are always delicious. It would be easier if I could just come live with you, what do you say?