May is National Salsa Month, so when I got hooked up with awesome stuff from Garden Fresh Gourmet, I knew I had to make nachos. And nachos I made. Lots. Over the course of several days lots. One day, I think I ate them for every meal…
I have somewhat of an obsessive personality.
But guys, this was beyond good. I basically hunkered over my plate (well, “personal-sized” cookie sheet, really. minor details.) and inhaled this in no time at all. The avocado verde salsa is super flavorful and has just the right amount of kick to it when dolloped all over the chips. And I always favor blue corn tortilla chips over regular– I think they have a more interesting flavor, not to mention that gorgeous pop of color.
The idea for the smoked gouda bechamel was really more of a delightful convenience since I happened to have a leftover chunk of it in the fridge. And boy, it really came together wonderfully. The smokiness of the cheese really gave the nachos a nice depth, which was a great canvas for the zing of the avocado verde salsa to burst through.
Topped with fresh radish slices, queso fresco, avocado, and cilantro, these nachos were very much enjoyed with a cold beer. No regrets, man.
- 2 tablespoons butter
- 2 tablespoons + 1 teaspoon all-purpose flour
- 2 cups skim milk
- 1 1/2 teaspoons salt
- Pinch nutmeg
- 2 ounces smoked gouda, grated
- Garden Fresh Gourmet blue corn tortilla chips
- Garden Fresh Gourmet avocado verde salsa
- Sliced radishes
- Crumbled queso fresco
- Fresh cilantro
- Sliced avocado
- Place a small saucepot over medium heat and melt the butter. Add the flour, and whisk to make a light roux, 30-45 seconds. Slowly pour in the milk, whisking at the same time, and letting the milk thicken the roux a bit before adding more. Sprinkle in the salt and nutmeg. Let this come to a simmer and allow to thicken a couple minutes. Since this bechamel has skim milk, it will not be quite as thick as it would with whole milk but this works just fine since you want it to be on the thinner side to drizzle over the chips. Once it's thickened slightly, turn off the heat and add in the cheese; mix until totally melted.
- Arrange tortilla chips onto a baking sheet and crisp up in a 375 degree oven for a few minutes. Take out and pour smoked gouda bechamel all over the chips. Dollop with avocado verde salsa and scatter sliced radishes, queso fresco, and cilantro on top. Serve with a side of freshly sliced avocado. Don't forget the beer.
// more delicious appetizer things: