Mushroom Loaded Nachos with Homemade Queso

Mushroom Loaded Nachos with Homemade Queso

These nachos will disappear faster than the time it took to prepare, guaranteed!

Mushroom Loaded Nachos with Homemade Queso

Mexican, anyone? Prepare these totally moreish Mushroom Loaded Nachos with Homemade Queso for a fun-filled Mexican evening. Loaded with mushrooms and shredded chicken smothered in a real Mexican cheese sauce or “queso”, this snack or light meal will be a definite crowd-pleaser.

You can also put together a vegetarian nachos meal by simply leaving out the shredded chicken. The mushrooms are so flavoursome that you will not even miss the meat. Make sure your ingredients are super fresh for the most delicious Mushroom Loaded Nachos experience.

There are so many topping ideas that you can use when preparing this popular dish. Add some shredded lettuce, black olives, sundried tomatoes or anything your taste buds lead you to. This recipe also includes the ingredients to make your own flavourful homemade Mexican spice.

This dish is best served warm with the gooey cheese sauce dripping all over the tasty nachos. So, remember to warm the cheese sauce just before serving. Serve immediately as a light meal, appetizer or snack. It is guaranteed to disappear faster than the time it took to prepare!

Mushroom Loaded Nachos with Homemade Queso

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Recipe by South African Mushroom Farmers’ Association Course: Light meal, SnacksCuisine: MexicanDifficulty: Easy
Servings

8

servings
Prep time

20

minutes
Cooking time

20

minutes
Total time

40

minutes

Ingredients

  • QUESO / CHEESY SAUCE
  • 2 tablespoons butter

  • 1 small onion, finely diced

  • 3 garlic cloves, grated

  • 2 teaspoons ground cumin

  • ½ teaspoon cayenne pepper

  • 2 cups full cream milk

  • 1 tablespoon cornstarch

  • 300 g cheddar cheese, finely grated

  • salt, to taste

  • NACHOS
  • 500 g corn tortilla chips

  • 2 chicken breasts, cooked and shredded

  • 1 onion, finely diced

  • 2 garlic cloves, grated

  • 1 tablespoon Mexican spice mix / Taco seasoning

  • 500 g mixed mushrooms, sliced (baby button, portabellini & white button)

  • 1 tin crushed Italian tomatoes (400 g)

  • 1 tin black beans, drained & rinsed (400 g)

  • olive oil

  • salt and pepper, to taste

  • OPTIONAL NACHOS SIDES FOR SERVING
  • guacamole

  • sour cream

  • tomato and onion salsa

  • fresh coriander

  • grilled corn

  • MEXICAN SPICE
  • 1 teaspoon ground cumin

  • 1 teaspoon smoked chipotle flakes

  • 1 teaspoon dried oregano

  • 1 teaspoon smoked paprika

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!

Notes

  • Serve nachos with guacamole, sour cream, tomato & onion salsa, fresh coriander and some grilled corn.

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Looking for more Mexican meal ideas to make at home for your family and friends? We have excellent suggestions for you to try, just check out our recipes.