Geneviève O'Gleman’s Nacho Bar
Prep Time
Cooking Mode
Corn chips
Meat cooked on the barbecue (see Notes)
Black beans rinsed and drained (rinsed and drained)
Sliced olives
Corn kernels
Diced avocado
Diced peppers
Hot peppers
Chopped green onions
Fresh coriander
Grated cheese
2 Lebanese cucumbers
1 Fresh mango (see Notes)
1 French shallot
15 mL (1 tbsp) tbsp Fresh mint
1 Lime
Pepper and salt
2 Tomatoes
1 Jalapeño pepper
1 Onion
60 mL (¼ cup) cup Sun-dried tomatoes in oil
about 30 cup Chorizo
30 mL (2 tbsp) tbsp Water
125 g (4 oz) oz Smoked cheese (see Notes)
grated
2 Green onions
1 Garlic clove
5 mL (1 tsp) tsp Butter (see Notes)
125 mL (½ cup) cup Rousse beer (see Notes)
125 mL (½ cup) cup Milk
15 All-purpose flour
Corn chips
Meat cooked on the barbecue (see Notes)
Black beans rinsed and drained (rinsed and drained)
Sliced olives
Corn kernels
Diced avocado
Diced peppers
Hot peppers
Chopped green onions
Fresh coriander
Grated cheese
2 Lebanese cucumbers
1 Fresh mango (see Notes)
1 French shallot
15 mL (1 tbsp) tbsp Fresh mint
1 Lime
Pepper and salt
2 Tomatoes
1 Jalapeño pepper
1 Onion
60 mL (¼ cup) cup Sun-dried tomatoes in oil
about 30 cup Chorizo
30 mL (2 tbsp) tbsp Water
125 g (4 oz) oz Smoked cheese (see Notes)
grated
2 Green onions
1 Garlic clove
5 mL (1 tsp) tsp Butter (see Notes)
125 mL (½ cup) cup Rousse beer (see Notes)
125 mL (½ cup) cup Milk
15 All-purpose flour
Directions
1Prepare the chosen toppings and place them in the center of the table.
2Cook the salsas and cheese sauce, if desired.
3Finely chop the cucumbers, mango, shallot and mint.
4Directly above the bowl, squeeze the lime and mix. Pepper generously and add a pinch of salt.
5Finely chop the tomatoes, jalapeño, onion and sundried tomatoes. Cut the chorizo into cubes.
6In a medium saucepan preheated over medium-high heat, without adding fat, cook the chorizo, 2 or 3 minutes, until golden brown, stirring a few times.
7Add the vegetables and water. Simmer for 8 to 10 minutes or until the vegetables are tender.
8Grate the cheese. Chop the green onions and garlic.
9In a small saucepan, melt the butter over medium-high heat. Add the garlic and cook for 1 minute or until golden brown.
10Pour in the beer and bring to a boil. Simmer for 5 minutes or until the liquid is almost completely evaporated.
11Meanwhile, whisk the milk and flour until the flour is completely dissolved.
12Pour the milk mixture into the saucepan and bring to a boil while stirring. Continue cooking for 1 minute or until the sauce thickens.
13Stir in the cheese and green onions. Continue cooking for 1 minute or until the cheese is melted.
14Preheat the barbecue on high to reach approximately 290°C (550°F).
15Divide corn chips among aluminum pie plates.
16Add the desired toppings, ending with the cheese (see Notes).
17Reduce the barbecue to medium heat.
18Place the nachos on the barbecue grill, close the lid and cook, 3 or 4 minutes, until the cheese is melted.
19When ready to serve, top the nachos with mango and cucumber salsa, tomato chorizo salsa or smoked cheese and beer sauce.
20This recipe is best assembled at the last minute. The mango and cucumber salsa will keep for 2 days in the refrigerator and will not freeze. Tomato and chorizo salsa will keep for 1 week in the refrigerator or 6 months in the freezer. The smoked cheese and beer sauce will keep for 5 days in the refrigerator or 6 months in the freezer.
21Calories 25 Protein 1 g Fat 0 g Carbohydrates 6 g Fiber 1 g Sodium 24 mg
22Calories 41 Protein 2 g Fat 2 g Carbohydrates 5 g Fiber 1 g Sodium 77 mg
23Calories 164 Protein 9 g Fat 11 g Carbohydrates 6 g Fiber 0 g Sodium 251 mg
Tips
1
NOTES: Do you have leftovers from smoking meat on your BBQ or in your smoker? This recipe is perfect for using it! You can also use any oither meat grilled on the barbecue: chicken breast, pork tenderloin, flank steak... For your salsa, choose the Ataulfo mango with its beautiful golden yellow peel and flesh. It is smaller, sweeter and less fibrous than larger mangoes with green-red peels. Some smoked cheeses are actually smoked while others are simply flavored. They are distinguished by their list of ingredients: cheeses that have been smoked actually contain "smoke", even though sometimes the wood essence used is mentioned, while others only contain flavors. For an alcohol-free cheese sauce, simply omit the beer. Don't worry, the plates cool down quickly once removed from the barbecue. This is a practical tip for serving them safely to children.
Disclaimer
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Personal Note
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