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SUPER STRETCHY NACHOS

cook:

30 min

Picture for Super Stretchy Nachos

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

For the Pic ish de Gallo

medium jalapenos, finely chopped

5 medium jalapenos, finely chopped

large red onion

1 large red onion

large red tomatoes, finely chopped

4 large red tomatoes, finely chopped

green bell pepper, finely chopped

1 green bell pepper, finely chopped

garlic cloves, crushed

3 garlic cloves, crushed

toasted cumin

2 tsp toasted cumin

freshly ground coriander seeds

2 tsp freshly ground coriander seeds

lime, zested and juiced

1 lime, zested and juiced

freshly ground pepper, to taste

freshly ground pepper, to taste

kosher salt, to taste

kosher salt, to taste

For the Meat Topping

For the Meat Topping

large Chorizo, uncased

1 large Chorizo, uncased

For the Mornay Sauce

For the Mornay Sauce

Oaxaca, chopped

12 oz Oaxaca, chopped

butter

¼ cup butter

flour

¼ cup flour

cold milk

1 ½ cups cold milk

For the Assembly

For the Assembly

handfuls of tortilla chips

handfuls of tortilla chips

Cheese Sauce

Cheese Sauce

Meat Topping

Meat Topping

Pic  ish de Gallo

Pic ish de Gallo

Oaxaca cheese, shredded

Oaxaca cheese, shredded

sliced jalepenos

sliced jalepenos

red onions, diced

red onions, diced

TOOLS

Babish Chef's knife

Babish Chef's knife

Babish cutting board

Babish cutting board

Babish mixing bowl

Babish mixing bowl

Babish mini prep bowls

Babish mini prep bowls

Babish measuring cups and spoons set

Babish measuring cups and spoons set

food prep gloves

food prep gloves

mortar and pestle

mortar and pestle

OR food processor

OR food processor

small saucepan

small saucepan

microplane or grater

microplane or grater

garlic crusher

garlic crusher

rubber spatula

rubber spatula

wooden spatula

wooden spatula

high walled pan

high walled pan

fine mesh sieve

fine mesh sieve

Babish whisk

Babish whisk

Babish large high walled saucepan

Babish large high walled saucepan

oven

oven

medium rimmed baking sheet

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.

toasted cumin

2 tsp toasted cumin

freshly ground coriander seeds

2 tsp freshly ground coriander seeds

small saucepan

small saucepan

rubber spatula

rubber spatula

Babish mini prep bowls

Babish mini prep bowls

mortar and pestle

mortar and pestle

OR food processor

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.

medium jalapenos, finely chopped

5 medium jalapenos, finely chopped

large red onion

1 large red onion

large red tomatoes, finely chopped

4 large red tomatoes, finely chopped

green bell pepper, finely chopped

1 green bell pepper, finely chopped

garlic cloves, crushed

3 garlic cloves, crushed

Babish mixing bowl

Babish mixing bowl

rubber spatula

rubber spatula

Babish cutting board

Babish cutting board

food prep gloves

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.

toasted cumin

2 tsp toasted cumin

freshly ground coriander seeds

2 tsp freshly ground coriander seeds

lime, zested and juiced

1 lime, zested and juiced

freshly ground pepper, to taste

freshly ground pepper, to taste

kosher salt, to taste

kosher salt, to taste

Babish mixing bowl

Babish mixing bowl

rubber spatula

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.

large Chorizo, uncased

1 large Chorizo, uncased

high walled pan

high walled pan

wooden spatula

wooden spatula

fine mesh sieve

fine mesh sieve

Babish mixing bowl

Babish mixing bowl

2.

Set aside.

For the Meat Topping

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.

butter

¼ cup butter

flour

¼ cup flour

cold milk

1 ½ cups cold milk

Babish large high walled saucepan

Babish large high walled saucepan

Babish whisk

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.

Oaxaca, chopped

12 oz Oaxaca, chopped

Babish whisk

Babish whisk

3.

For the Assembly

1.

Preheat oven to 400°F

oven

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

handfuls of tortilla chips

For the Mornay Sauce

For the Mornay Sauce

Oaxaca cheese, shredded

Oaxaca cheese, shredded

Cheese Sauce

Cheese Sauce

medium rimmed baking sheet

medium rimmed baking sheet

3.

Top with Chorizo, sliced jalapenos, chopped red onion, and more shredded Oaxaca.

Meat Topping

Meat Topping

red onions, diced

red onions, diced

sliced jalepenos

sliced jalepenos

Oaxaca cheese, shredded

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

For the Assembly

Pic  ish de Gallo

Pic ish de Gallo

oven

oven

5.

Serve hot and enjoy the cheese stretch!

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