Nachos with Esquites and Queso

Fri, 6 November 2020

 

Nachos with Esquites and Queso

 

Ingredients:

 

For the Queso (Cheese) Dip:

250 grams good quality Cheddar cheese

60 mls  Milk

2 tsp Corn flour

1 garlic clove, finely chopped

1 tomato, finely chopped

2 -3 pickled jalapenos, finely chopped

 

For the Esquites (sweet corn):

1 tablespoon Sunflower Oil

200 grams Frozen Corn, thawed out

3 tablespoons Mayonnaise

½ lime, juiced

Tajin Chilli & Lime Powder to taste

 

For the Nachos:

200 grams Corn Tortilla Chips

Fresh Coriander Leaves, to taste

 

 

Method:

1. Start by making your Queso – Cheese Dip. Put the cheese, milk, corn flour and garlic in a glass bowl over a pot of simmering water to create a bain marie. 
2. Use a rubber spatula to mix all ingredients and gently melt them until it’s all smooth and runny. 
3. Add the tomato and pickled jalapenos and mix until everything is incorporated. Keep the queso warm over the bain marie while you prepare the rest.
4. Spread the tortilla chips on a baking tray or pyrex and heat them in a preheated oven at 180 degrees for 10 minutes. 
5. Heat the oil on a large pan until it is almost smoking. Add the corn and allow it to sear. Don’t over mix it. Let it sear nicely for about 3 to 4 minutes. 
6. Transfer the corn into a bowl and add the mayonnaise, lime juice and tajin. Mix everything well until it’s all incorporated. 
7. Take the tortilla chips from the oven, drizzle the warm queso over the crispy chips, top with the esquites and sprinkle some coriander on top.  Enjoy while they’re warm.