Nachos are the ultimate comfort food and this mushroom-loaded nachos recipe will ensure you get all the goodness together with all the comfort.
The recipe below is served with homemade queso. Queso, sometimes all called chile con queso, is a Mexican cheese dip.
It’s absolutely delightful with nachos but you could choose to recreate it for other Mexican dishes.
Recipe serves 8.
For the 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
- 300g cheddar cheese, finely grated
- Salt, to taste
For the nachos:
- 500g corn tortilla chips (I Love Foodies tip: We love the Santa Anna’s Corn Chips)
- 2 chicken breasts, cooked and shredded
- 1 onion, finely diced
- 2 garlic cloves, grated
- 1 Tbsp Mexican spice mix / Taco seasoning (see below for recipe if you don’t want to use a pre-bought version)
- 500g mixed mushrooms, sliced (baby button, portabellini & white button)
- 1 x 400g tin crushed Italian tomatoes
- 1 x 400g tin black beans, drained & rinsed
- Olive oil
- Salt and pepper, to taste
Optional nacho sides for serving:
- Sour cream
- Tomato & onion salsa
- Fresh coriander
- Grilled corn
For the queso:
- Heat butter in a medium-sized 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!
- Gather the family and friends and serve nachos with guacamole, sour cream, tomato & onion salsa, fresh coriander and some grilled corn!
Top Tip: Make Your Own Mexican Spice Mix
Try this if you want to make your own quick and easy Mexican spice mix.
Just whisk 1 tsp each of all of these spices together:
- Ground cumin
- Smoked chipotle flakes
- Dried oregano
- Smoked paprika
Mushroom-Loaded Nachos Recipe Notes
Also, check out our full Recipes Archive.
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