Chili Cheese Nachos!
by Zing Kitchen
Chili crisp cheese sauce and pepperoni on nachos? Yes please. Best of all, if you're making these for the super bowl, they can be prepared ahead, and thrown together in a couple minutes at half time.
Serves 4 (more like, it should serve 4 but can definitely be a solo adventure - just plan for a nap after!)
- 50g/3tbsp butter
- 50g/6tbsp flour
- 600ml/2 cups Milk
- 150g sharp cheddar
- 1 Kraft Single (optional)
- 1 bag of tortilla chips
- 1 jalapeno (or a handful of jarred jalapenos)
- ½ a red onion
- 130ml white vinegar
- 70ml water
- ½ tsp each sugar and salt
- 4 tbsp Hakka-ish Chili Crisp
- 100g pepperoni
- First, make the quick pickles. Slice the onion and jalapeno, combine and place in a jar. Bring the vinegar, water, sugar and salt to a boil, pour over the veggies, close the lid, and you’ve just made pickles.
- Next, make the bechamel (fancy word for white sauce). To make a roux, melt the butter over a medium heat, and add the flour. Stir constantly until it turns a blond-ish, sandy colour. This is called a blonde roux, the base of a bechamel. Turn the heat up to the highest, and start adding the milk, 50ml at a time to start. Whisk it to avoid lumps, and when the mix is smooth, add more liquid. Doing it in batches ensures a smooth sauce.
- When all the milk is incorporated, turn the heat to low, and cook for 3-4 minutes, whisking every 30 seconds or so. Grate your cheddar. Remove the sauce from the heat, and add ⅔ of the cheddar, plus your fancy Kraft Single, and ½ of the Hakka-ish. There’s enough heat in the sauce and pan to melt the cheese, don’t be tempted to put it back on the heat. Boiling the sauce at this stage will split the cheese. Taste it, and add salt if needed, it will probably need around 1 tsp. Try not to eat it all at this stage, it tastes extremely good.
- When you’re ready to eat, gently heat the cheese sauce over a low heat to loosen it up, and turn your broiler to medium. Place the chips on a tray. Since they’re not stacked high, you won’t need to layer the ingredients. Pour over the cheese sauce, then add the pickled vegetables, then the remaining cheddar, and finally, the pepperoni.
- Place under the broiler on the middle shelf until the cheese is melted, and pepperoni has gone a little crispy around the edges. Try not to have a nap after eating it.
Notes: The pickles and cheese sauce can be made the day before and kept in the fridge, and it will only take 10 minutes to throw together on game day. Don’t miss all the sports stuff that’s happening. The Kraft Single adds a great mouthfeel, but feel free to omit it if it’s not your style.
Make it vegan: Replace the milk with soy or almond milk, sub cooking oil in for butter, and add your favourite vegan cheese and pepperoni, or just leave out the pepperoni.