Happy Cinco de Mayo! I had a bright idea to end the day with a bit of fun at dinner. Aurelia’s top three food groups are meat, cheese, and chips. I’ve been craving some protein and the combination of meat and beans sounded great. I used these personal pizza pans to make individual nacho servings and put all the ingredient options out so we could build our own. I didn’t want Aurelia to have a hot pan and as long as my meat, beans, and cheese sauce were hot, I was fine eating the rest cold. But these pans were a great size and could also be used to broil the nachos if you wanted to just use cheese and not a cheese sauce. Though, I recommend the sauce I stole from the witty and brilliant Nick at Macchesmo. It’s lighter than a blanket of solid cheese and stays soft and gooey as your nachos cool. I cut his recipe in half and it still made a lot, but I won’t blame you if you want more.
For the nachos, you’ll need tortilla chips, ground beef cooked and seasoned with cumin and chile powder, pinto beans cooked with onion and garlic, the cheese sauce (recipe below), and the many accompaniments as fits your desire. We had pico de gallo, sour cream, pickled jalapenos, raw onion, cilantro, and lime.
Dinner was on the table in no time and though it was awfully simple, I was so full and satisfied, I couldn’t imagine a better one dish meal.
Adapted from Macheesmo
2 tablespoons butter
2 tablespoons whole wheat flour
1 cup whole milk
1 2 ounce can diced green chiles
1 cup pepper jack cheese, grated
Salt and pepper
Whisk together the butter and flour in a medium pot over medium heat. Once the butter melts, the roux will slowly cook and start to turn a light brown color. When it darkens slightly after a minute or so, you are ready to start whisking in the milk. Just slowly whisk your milk into the roux. Work slowly and whisk constantly so the sauce doesn’t have lumps in it. Once you get most of the milk in, go ahead and stir in the green chiles and cheese. Once the cheese melts, the sauce should be really thick and delicious. You can keep this over low heat until you need it, stirring occasionally. If it gets too thick at any point, just whisk in some extra milk.