Try this deliciously cheesy Mushroom-Loaded Nachos recipe the next time you’re craving something a little naughty.
This recipe serves 8.
Ingredients
For the cheesy sauce / homemade queso:
- 2 Tbsp butter
- 1 small onion, finely diced
- 3 garlic cloves, grated
- 2 tsp ground cumin
- ½ tsp cayenne pepper
- 2 cups full cream milk
- 1 Tbsp cornstarch
- 300 g cheddar cheese, finely grated
- Salt, to taste
For the nachos:
- 500 g corn tortilla chips
- 2 chicken breasts, cooked and shredded
- 1 onion, finely diced
- 2 garlic cloves, grated
- 1 Tbsp Mexican spice mix / Taco seasoning
- 500 g mixed mushrooms, sliced (baby button, portabellini & white button)
- 1 x 400 g tin crushed Italian tomatoes
- 1 x 400 g tin black beans, drained & rinsed
- Olive oil
- Salt and pepper, to taste
Optional nacho sides for serving:
- Guacamole, sour cream, tomato & onion salsa, fresh coriander, grilled corn
Method
How to make queso / cheesy sauce:
- Heat butter in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, until onions are tender but do not brown. Add cumin and cayenne pepper and cook until fragrant.
- Stir in all but ¼ cup of the milk and bring to a bare simmer.
- With the remaining ¼ cup of milk, whisk in the cornstarch until smooth.
- Add cornstarch slurry to the pot and whisk it through. Whilst simmering, continue to whisk and cook the cornstarch into the mixture for 2 minutes until thickened and mixture coats the back of a spoon.
- Turn off the heat and switch to a spatula.
- Adding a handful at a time, sprinkle in the cheddar and stir until it is fully dissolved.
- Do not add too much at a time. If you need to increase the heat, switch the burner on to the lowest setting to help the melting along. Continue adding the cheese until it has all melted.
- Cover the queso with a lid while preparing the rest of the nachos.
For the nachos:
- In a large sauté pan, cook onion in a drizzle of olive oil until tender. Add the garlic and Mexican spice and cook until fragrant. Add the mixed mushrooms and cook until they are just tender and going golden brown. Pour in the tin of chopped tomatoes and bring to a simmer. Add in the drained beans and stir. Add in the shredded chicken and allow everything to cook together for a few minutes for the flavours to develop and the tomato base to thicken.
- Arrange a few tortilla chips on a platter or tray.
- Reheat queso gently.
- Layer mushroom mixture, tortilla chips, and queso so that with every bite you get a little bit of everything.
- Keep leftover queso in the pot to stay warm and gooey for extra dipping!
Mushroom-Loaded Nacho Recipe Notes
This Mushroom-Loaded Nacho Recipe is courtesy of the South African Mushroom Farmers’ Association (SAMFA), a group of farmers who grow and love mushrooms.
They share their passion by promoting all varieties of mushrooms, creating unique recipes that showcase the many flavour profiles of mushrooms, and engaging in charity campaigns that make the world a better place.
Why mushrooms?
These powerful little foods are packed with nutrients and fibres, have very few calories, and are an excellent source of plant protein. If spiced right, they even make a great meat replacement!
You can check out SAMFA’s social media pages on Facebook, Instagram, and Twitter for all their latest updates.
We’ve shared dozens of SAMFA recipes, which you can access in our full Recipes Archive. You may just find your next delicious meal there!
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