These Arabelle-inspired Nachos are game time, supper time or anytime!
*To make these Nachos a heavy appetizer or a main course, add ground beef or chopped chicken, seasoned and sautéed to your liking.
2 smaller or 1 big bag of mixed corn chips (blue corn are my favorite!)
1 15 oz can of black beans drained and rinsed well
1 clove garlic, minced
½ teaspoon Chili powder
½ teaspoon cumin
2 medium tomatoes, roughly chopped
1 medium yellow onion, finely chopped
½ cup Arabelle Candied Jalapenos (may adjust according to heat preferences, this amount is pretty hot)
¼ cup black olives, chopped
½ cup cilantro or flat leaf parsley, chopped
1/3 cup sour cream
½ tablespoon Arabelle Candied Jalapeno Syrup (may adjust according to heat preferences, this amount is medium heat)
Cheese sauce (see recipe below)
2 tablespoons butter
2 tablespoons all purpose flour
2 cups milk
2 ½-3 cups blend of fontina, pepper jack and queso fresco cheeses (any of your favorite white, soft cheeses can substitute in here keeping the proportion the same)
½ tablespoon Arabelle Candied Jalapeno syrup
Place the chips on a large serving platter. In a medium sauce pan, combine the black beans, garlic, chili powder, cumin, and tomatoes. On low to medium, heat the ingredients through long enough for the flavors to combine, about 5-7 minutes, but not to cook down. Take off heat and set aside.
Stir together the sour cream and Candied Jalapeno syrup and set aside.
In a second medium sauce pan, melt the butter and whisk in the flour. Cook the mixture over medium heat until it begins to froth slightly, then add the milk while still whisking. When it begins to bubble slightly, use a spoon to stir in the cheese blend slowly, along with the Candied Jalapeno Syrup until it is fully melted and no lumps occur. Take it off the heat, careful not to scorch this sauce.
Pour the warm cheese sauce directly over the chips. (If you are adding beef or chicken, spoon it onto the cheese sauce now.) Then, spoon the black bean and tomato mixture over the cheese sauce.
Next, sprinkle the onion, black olives, Candied Jalapenos, and cilantro or parsley over the beans. Finally, place a generous dollop of the sour cream mixture on top. Serve immediately with your favorite Mexican beer or ice cold Horchata and watch them disappear!