Mushroom Loaded Nachos with Homemade Queso

Method

• MEXICAN SPICE
• If you want to make your own quick and easy Mexican spice, whisk the Mexican spice ingredients together.
• QUESO / CHEESY SAUCE
• 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.
• 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 the 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!