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Cheesy nachos for a crowd

SERVES 8 | EASY | 45 MINUTES:

Things you’ll need:

CHEESE SAUCE
60ml Butter
30ml Cake flour
500ml Milk
250g Cheddar cheese, grated
100g Mozzarella, grated
30g Parmesan cheese, grated
5ml Dijon mustard
Salt and pepper, to taste

SALSA
1 x 400g Tin red kidney beans, drained
2 Tomatoes, diced
1 Spring onion, finely sliced
10ml Red wine vinegar
Salt, to taste

TO ASSEMBLE
3 x 250g Bags nacho chips
300g Grated cheese of your choice

TO SERVE
Sour cream
Mashed avocado

Step 1

Make the cheese sauce by melting the butter in your 20cm Cast Iron casserole. Add the cake flour once the butter has melted and stir together using a wooden spoon until slightly golden, about 1 minute, before gradually adding the milk while stirring continuously to create a white sauce.

Step 2

Once the white sauce has thickened, remove from the heat and stir in the cheese, mustard and season to taste. Set aside until needed.

Step 3

For the salsa, combine all the ingredients in a bowl and set aside until needed.

Step 4

Preheat the grill to medium heat. To assemble your nachos, arrange a bag of nachos in the base of your 30cm Red Capri Cast Iron casserole and spread a layer of cheese sauce and sprinkle a layer of grated cheese over the cheese sauce.

Step 5

Repeat the layers until all the nachos, sauce and cheese is used up. Finish with a layer of the cheese sauce and a sprinkle of grated cheese and grill until melted and bubbling.

Step 6

Serve with the salsa, sour cream and mashed avo.

 

Items used in this recipe

33cm Red Cast Iron Casserole