Nachos are a favourite in our household! They can be eaten as a snack or they can be turned into a wonderful meal. When The South African Mushroom Farmers Association sent us this mushroom loaded nachos recipe we couldn’t wait to try it!
While most nachos are topped with melted cheese, these mushroom loaded nachos are topped with delicious queso (cheese sauce). It’s easy to make and adds another dimension of flavour to the dish!Jump to Recipe
Queso is a melted cheese sauce that is common in Tex-Mex food. Usually made with processed cheese, this version is made with cheddar. The sharpness of a mature cheddar complements the earthiness of the mushrooms in these mushroom loaded nachos. And the flavourful combination of sauciness and crunchiness is delightful.
While melted cheese is served as a popular appetizer in Mexico, it’s called queso fundido, and is typically made of white cheeses such as Oaxaca, Chihuahua, or Manchego (not so easy to find outside of Mexico), and is topped with chorizo or rajas (roasted chile poblano).
The queso that we know originates in Texas.
As we have entered level-1 of lockdown and rules have slackened it has become more important to eat immune-boosting foods, like mushrooms!
While social distancing, washing hands often, and not touching your face are the prescribed ways to combat the spread of Covid-19, being aware of your overall health and striving for optimal nutrition allows the immune system to function at its best. There’s also the upside that cooking makes you happy!
A recent study published in the International Journal of Humanities and Social Science found that “the act of cooking improves a person’s well-being and is associated with life satisfaction.” So aprons on and get cooking! Or start making a shopping list that includes fresh mushrooms – whichever kind you like and can find on supermarket shelves. Fresh mushrooms, with their meaty texture and unmistakeable umami flavour, simply make meals more satisfying, and their versatility allows your inner chef free reign.
Fresh mushrooms are a super food for health and especially the immune system. “Eating more mushrooms is associated with greater consumption of vegetables in general, contributing to an overall more nutritious diet,” writes dietitian Ansley Hill on Healthline.
Mushroom Loaded Nachos
We love the combination of sauciness and crunchiness in these mushroom loaded nachos. I also feel good feeding them to my family knowing that mushrooms have such powerful immune-boosting and healing nutritional powers.
For adults, I highly recommend serving these mushroom loaded nachos with Loxtonia Apple Cider. The crispness of the cider complements the nachos in the most delicious way!
I love the farm to table concept and so Loxtonia’s “orchard to bottle” concept appeals to me! Their range of ciders is made with hand-picked apples from the Ceres Valley. Their apples are freshly pressed and naturally fermented to produce a quality cider. The Loxtonia philosophy “orchard to bottle” creates a premium, natural cider with no preservatives or artificial additives.
If you have a child who loves to help you stir pots (like Lexi) then get them to help you make the queso. Cooking is an incredible skill for children to learn at a young age and it is a great bonding time.
Mushroom Loaded Nachos
For the queso
- 2 tbsp butter
- 1 small onion finely diced
- 3 cloves garlic grated
- 2 tsp ground cumin
- ½ tsp cayenne pepper
- 2 cups full-cream milk
- 1 tbsp cornstarch
- 300g cheddar grated
- salt to taste
For the nachos
- 500g corn tortilla chips
- 2 chicken breasts cooked and shredded
- 1 onion finely diced
- 2 cloves garlic grated
- 1 tbsp taco seasoning
- 500g mixed mushrooms (baby button, portabellini & white button) sliced
- 1 400g tin crushed italian tomatoes
- 1 400g tin black beans drained and rinsed
- olive oil
- salt and pepper to taste
Optional sides for serving
- sour cream
- fresh coriander
- grilled corn
For the queso
- Heat butter in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, until onions are tender but do not brown. Add cumin and cayenne pepper and cook until fragrant.
- Stir in all but ¼ cup of the milk and bring to a bare simmer.
- With the remaining ¼ cup of milk whisk in the cornstarch until smooth.
- Add cornstarch slurry to pot and whisk it through. Whilst simmering, continue to whisk and cook the cornstarch into the mixture for 2 minutes until thickened and mixture coats the back of a spoon.
- Turn off the heat and switch to a spatula. Adding a handful at a time, sprinkle in the cheddar and stir until it is fully dissolved. Do not add too much at a time. If you need to increase the heat switch the burner on to the lowest setting to help the melting along. Continue adding the cheese until it has all melted.
- Cover the queso with a lid while preparing the rest of the nachos.
For the nachos
- In a large sauté pan, cook onion in a drizzle of olive oil until tender. Add the garlic and Mexican spice and cook until fragrant. Add the mixed mushrooms and cook until they are just tender and going golden brown. Pour in the tin of chopped tomatoes and bring to a simmer.
- Add in the drained beans and stir. Add in the shredded chicken and allow everything to cook together for a few minutes for the flavours to develop and the tomato base to thicken.
- Arrange a few tortilla chips on a platter or tray.
- Reheat queso gently.
- Layer mushroom mixture, tortilla chips and queso so that with every bite you get a little bit of everything.
- Keep leftover queso in the pot to stay warm and gooey for extra dipping!
For the best taco seasoning recipe click HERE.
DISCLAIMER: This was sponsored by The South African Mushroom Farmers’ Association. The South African Mushroom Farmers’ Association provided me with this recipe and associated image. All thoughts and opinions expressed herein are my own and not influenced by the developing company, and/or its affiliates, in any way. The fact is, I’m crazy about mushrooms, and want to shout it from the rooftops anyway.