Nachos

• servings: 3 people
• active time: 30 minutes
• total time: 30 minutes

Ingredients

Nacho Cheese:

1 tbsp Butter

1 tbsp Flour

1/2 cup milk

3 oz medium cheddar, shredded (~3/4 cup)

1/8 tsp salt

1/8 tsp chili powder (or cayenne)

Nacho toppings:

1 box Black Beans

Tortilla Chips

Guacamole:

1 Avocado

1 Roma Tomato, diced

Juice of 1/2 a lime

1 Serrano pepper, chopped finely

Directions

Nacho Cheese:

Add the butter and flour to a small sauce pot.

Heat and whisk the butter & flour together until they become bubbly and foamy

Continue to cook & whisk the bubbly mixture for about 60 seconds (keeps it from having flour taste)

Whisk the milk into the flour and butter mixture

Turn the heat up slightly and allow the milk to come to a simmer while whisking.

When it reaches a simmer, the mixture will thicken.

Once it’s thick enough to coat a spoon, turn off the heat (or turn down to low)

Stir in the shredded cheddar, one handful at a time

Once all cheese is melted, stir in the salt and chili powder. Taste and adjust seasoning as needed

Guacamole:

Mash avocado in a bowl

Add diced roma tomato, generous pinch of salt, lime juice, and Serrano pepper.

Make an even layer of chips, add the cheese, beans, and guac.

Notes

If the sauce becomes too thick, simply whisk in additional splash of milk

Cheese does not reheat well - use immediately