Adobo Chipotle Queso Sauce / Nachos¡


Don’t diss tex-mex, just because it’s not traditional doesn’t make it unyummy (real word). This is certainly tex-mex but it’s leaning toward the mex in a rather drunken fashion.

I am super-fond of a taco but rarely since my youth have I visited the nacho. It just seems a little gauche, melted tasty cheese and chips? Really? I mean, I’m far too middle-class gourmet for that sort of thing surely???  Well, not one to let a challenge pass me by, I decided to sex up nachos. Frankly, this kicks el culo¡ of every pub nachos you’ve ever ordered, or made yourself while you were at uni.

Yes, you can make your own tortillas, and more power to you. I honour your commitment. I’m 8 months pregnant, with a 2 year old and a serious bout of bronchitis so store-bought will have to do for me.

Of course, you could also use the sauce as a dip or a fondue or a sauce on vegetables… you are by no means required to make nachos! You are however, required to make this sauce or hell will quite simply freeze over.

Cheese Sauce aka Queso Ingredients

  • 250g cream cheese, cubed, softened
  • 250g cheddar, cubed
  • 125g smoked cheddar, cubed
  • 1 shallot or 1/4 medium red onion, peeled
  • 2 garlic cloves, peeled
  • 1-2 jalapeños, seeded
  • 40g butter
  • 120-170g pure cream*
  • 120-170g milk*
  • 2 chipotle chills, canned in adobo sauce
  • 1tbsp/15g cornflour
  • 2 tsp sweet/american mustard (a little tex for my mex!)

If you don’t like spice, (a) who are you? and (b) just ditch the chillis but keep the adobo sauce if you can

* the quantity is personal preference. At the top end you will get a slightly runny, gloopy sauce like runny sour cream.

Nachos Ingredients

  • 300g minced beef
  • 2 carrots, trimmed (I don’t peel)
  • 2 celery sticks, trimmed
  • 1 large onion, peeled
  • 2 tomatoes
  • 2 cloves garlic, peeled
  • 1 cup frozen corn kernels
  • celery salt
  • 2 chipotle chills, canned in adobo sauce
  • 1 jar char-grilled peppers (because I’m lazy, we’ve established this already now move on)
  • zest of 1 lemon (hang onto the lemon after zesting for a last minute spritz)
  • 2 x 400g tins of black beans (or whatever beans you can find at your supermarket – a 4 bean mix will be fine)
  • 2 x tinned diced tomatoes
  • 1 packet of corn tortillas
  • crystal salt eg Maldon Sea Salt
  • olive oil
  • sour cream
  • coriander, chopped
  • 1 avocado

Thermomix Cheese Sauce aka Queso Method

  1. To the bowl, add the two cheddar cheeses and grate 15 secs / speed 9
  2. Set the cheese aside
  3. To the bowl, add the onion and garlic and mince 10 secs / speed 8
  4. Scrape down and repeat if there are any hunks left
  5. Add the jalapeños and chop 5 secs / speed 5
  6. Add the butter and saute 5 mins/90º/speed 1 – but do a scrape down after 2 minutes
  7. Add the cream, milk, chipotle chillis and cornflour
  8. Cook 8 mins/100º/speed 2 you want to scald the milk here and cook out that flour
  9. Chop the chills if needed 10 secs / speed 4
  10. Add the mustard and cream cheese then cook 2 mins/90º/speed 2
  11. Add the grated cheeses and warm through 2 mins/100º/speed 2
  12. Serve warm!!! It will cool and get lumpy fairly quickly so get in there.

Nachos Method

  1. To the bowl, add the carrots, celery, onion and garlic and chop 15 secs / speed 5 or chop them manually
  2. Get a large saucepan on the cooktop on medium-high heat with some olive oil
  3. Add the chopped vegetables
  4. Saute for 5-10 minutes
  5. Add the beef, fresh & tinned tomatoes, corn, chillis and adobo (leaving half the tin behind for the queso sauce), peppers, celery salt and lemon zest.
  6. Cook for around 4 hours on very low heat
  7. Prepare your cheese sauce (see directions above)
  8. Preheat oven to 170degrees
  9. Cut your tortillas into triangles and spread over foil-lined baking trays in a single layer.
  10. Drizzle olive oil over the top (or use olive oil cooking spray for more even distribution)
  11. Sprinkle sea salt on top
  12. Bake in the oven for 5-10 minutes till golden brown
  13. Arrange your corn chips in a ring around the edge of a large platter – leave a nice big empty section in the centre
  14. Drizzle a little of your warm cheese sauce on your corn chips and set the remaining sauce to the side in a bowl for dipping/scooping
  15. Ladle a few scoops of beef into the centre
  16. Chop the avocado into bite size chunks and sit on top of the beef
  17. Squeeze a little lemon juice over the top
  18. Add a big motherf*cker sized scoop of sour cream. Now is not the time to think about calories.
  19. Then garnish with coriander.
  20. Serve with the additional cheese sauce on the side and a few spoons.

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