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SUPER STRETCHY NACHOS
cook:
30 min
Super Stretchy Nachos as seen on Instagram @bingingwithbabish. January 15, 2025.
4 servings
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Pic ish de Gallo
5 medium jalapenos, finely chopped
1 large red onion
4 large red tomatoes, finely chopped
1 green bell pepper, finely chopped
3 garlic cloves, crushed
2 tsp toasted cumin
2 tsp freshly ground coriander seeds
1 lime, zested and juiced
freshly ground pepper, to taste
kosher salt, to taste
For the Meat Topping
1 large Chorizo, uncased
For the Mornay Sauce
12 oz Oaxaca, chopped
¼ cup butter
¼ cup flour
1 ½ cups cold milk
For the Assembly
handfuls of tortilla chips
Cheese Sauce
Meat Topping
Pic ish de Gallo
Oaxaca cheese, shredded
sliced jalepenos
red onions, diced
TOOLS
Babish Chef's knife
Babish cutting board
Babish mixing bowl
Babish mini prep bowls
Babish measuring cups and spoons set
food prep gloves
mortar and pestle
OR food processor
small saucepan
microplane or grater
garlic crusher
rubber spatula
wooden spatula
high walled pan
fine mesh sieve
Babish whisk
Babish large high walled saucepan
oven
medium rimmed baking sheet
DIRECTIONS
1.
For the Video
2.
For the Pic-ish de Gallo
1.
In a small saucepan, toast cumin and coriander seeds over a medium heat stirring constantly until fragrant. Remove from heat and transfer the seeds to a small bowl or plate to cool. Grind the seeds into a fine powder in a food processor or mortar and pestle.
2 tsp toasted cumin
2 tsp freshly ground coriander seeds
small saucepan
rubber spatula
Babish mini prep bowls
mortar and pestle
OR food processor
2.
In a large bowl, combine the finely chopped jalapenos, red onion, large red tomatoes, green bell pepper, and crushed garlic cloves.
5 medium jalapenos, finely chopped
1 large red onion
4 large red tomatoes, finely chopped
1 green bell pepper, finely chopped
3 garlic cloves, crushed
Babish mixing bowl
rubber spatula
Babish cutting board
food prep gloves
3.
Add toasted cumin, ground coriander seeds, the zest and juice of the lime. Mix to combine. Then, add freshly ground pepper and kosher salt to taste.
2 tsp toasted cumin
2 tsp freshly ground coriander seeds
1 lime, zested and juiced
freshly ground pepper, to taste
kosher salt, to taste
Babish mixing bowl
rubber spatula
4.
For the Meat Topping
1.
Remove Chorizo from its casing and transfer to a high walled pan. Cook on medium high heat, using a wooden spatula to break the Chorizo apart into a crumble. Drain the excess fat.
1 large Chorizo, uncased
high walled pan
wooden spatula
fine mesh sieve
Babish mixing bowl
2.
Set aside.
For the Meat Topping
3.
For the Mornay Sauce
1.
In a large, high walled saucepan on low-medium heat, add butter. Once the butter is foamy, add flour. Whisk and cook together for about 1 minute before slowly starting to stream in cold milk to prevent lumps.
¼ cup butter
¼ cup flour
1 ½ cups cold milk
Babish large high walled saucepan
Babish whisk
2.
Once it has cooked for about 2 minutes and it is a thick consistency, add chopped Oaxaca and whisk until fully melted and combined.
12 oz Oaxaca, chopped
Babish whisk
3.
For the Assembly
1.
Preheat oven to 400°F
oven
2.
Spread 1 layer of tortilla chips onto a rimmed baking sheet, pour a generous amount of Mornay sauce over top followed by another layer of tortilla chips. Sprinkle a handful of shredded Oaxaca over top and repeat with another pour of the Mornay sauce.
handfuls of tortilla chips
For the Mornay Sauce
Oaxaca cheese, shredded
Cheese Sauce
medium rimmed baking sheet
3.
Top with Chorizo, sliced jalapenos, chopped red onion, and more shredded Oaxaca.
Meat Topping
red onions, diced
sliced jalepenos
Oaxaca cheese, shredded
4.
Place your assembled nachos into the preheated oven for 15-20 minutes or until shredded cheese is fully melted, and top with Pic-ish de Gallo strewn liberally overtop.
For the Assembly
Pic ish de Gallo
oven
5.
Serve hot and enjoy the cheese stretch!
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