Triple cheese lava nachos |

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Ideal potluck dish: Triple Cheese Lava Nachos —PHOTOS BY VANGIE BAGA-REYES

’Tis the season for potluck parties. So, what’s your go-to potluck dish?

If you still can’t think of any, try whipping Triple Cheese Lava Nachos, which is ideal as casual dinner fare or for feeding a huge crowd at a potluck buffet. These easy-to-make, cheesy, creamy and a bit spicy bites come together in less than 30 minutes, and require just basic pantry ingredients.

You can also make them ahead and bake off when you need.

“Crunchy nachos with extra cheesy dip are always a good idea for a potluck,” says Albert Alavera, managing director of Burgoo. “The trick is, you bake the nachos for at least five minutes in the oven or just before serving it to guests, for that added crunch to the bite.”

The dip uses three kinds of cheeses—mozzarella, parmesan and store-bought cheese sauce (available in major supermarkets). The spicy flavor of chopped jalapeño peppers and pico de gallo (made of tomatoes, onions and cilantro) neutralizes the tangy, salty mouthfeel of the combined cheeses.

“Just make sure to dig all the way into the bottom of the dip to get all the flavors and texture in one big gooey delicious bite,” says Alavera.

Triple Cheese Lava Nachos
150 g nachos
1 oz cheese sauce
¼ c pico de gallo
4 pc jalapeño peppers
30 g mozzarella cheese
¼ c chunky tomatoes
15 g lettuce, shredded
10 oz cheese sauce
30 g mozzarella cheese
1 tbsp parmesan cheese
Pico de gallo:
50 g red onion, chopped
50 g tomato, chopped
1 tbsp green onion, chopped
1 tbsp cilantro, chopped
¼ c olive oil
pinch of salt
Chunky Tomato:
1 c whole peeled tomato
1 tbsp sugar, brown
1 tbsp basil, julienne

E-mail the author:
vbaga@inquirer. com.ph

To make “pico de gallo,” mix together red and green onions, tomatoes, cilantro, olive oil and salt. Set aside.

To make chunky tomato, blend together peeled tomato, sugar and basil. Boil and simmer for few minutes. Set aside.

In a deep bowl or cup, spread half of the cheese sauce into the bowl.

Layer with “pica de gallo,” jalapeno peppers and mozzarella cheese.

Add chunky tomato and lettuce. Add another layer of cheese sauce. Add mozzarella cheese and top with
parmesan cheese. Bake for 5 to 10 minutes at 350ºF. Set aside.

Bake nachos for at least 5 minutes. Let them cool. Transfer to a platter.

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