Recipes › Nachips EsMex
Nachips EsMex
Nachos with melted cheese, jalapenos and hot sauce, topped with pickled mussels. A shameless Mexico-meets-Spain mashup.
- Heat:
2/5 - Time:
- 20 min
- Servings:
- 4 people
- Category:
- Snack
Ingredients
- 1 large bag of corn nachos (or potato crisps, no shame)
- 150 g grated cheese that melts well
- Valentina sauce to taste (or Tapatio, Cholula or whatever hot sauce you have)
- A handful of pickled jalapenos
- 1 can of pickled mussels (mejillones en escabeche)
- Fresh cilantro
Steps
- Preheat the oven to 200 degrees.
- Spread a generous layer of nachos in a baking dish, without piling them too high.
- Scatter the grated cheese on top and drizzle with a good splash of Valentina sauce.
- Spread the chopped pickled jalapenos among the nachos.
- Bake for 8 to 10 minutes, until the cheese is melted and bubbling.
- Take out the dish and, now yes, crown with the well-drained pickled mussels.
- Top off with chopped cilantro and another drizzle of Valentina, and dig in before they lose their crunch.