[clip starts] Ron: "What are you eating?" Kim: "Taco meets nacho. I call it the nacho" Kim: "I
call it gross beyond reason." Ron: "do you want some?" [Clip ends] Hey what's up guys, welcome back to
Binging with Babish where this week we're taking a look at the much
requested NACO from Kim Possible. A recipe this starts with some robust corn
chips, make sure you get some good thick ones because they're going to need to
stand up against the litany of toppings the first of which is going to be
guacamole. We're starting by splitting and twisting open two ripe hass avocados,
that is avocados soft to the touch but not mushy. Twisting out the pit and
scoring with a butter knife, this is just to make it a little bit easier to mash
later on. After we've scooped out their innards with a spoon into a medium-sized
Bowl we are finely chopping one half of one red onion, you could use a regular
onion or a shallot if you like, but this adds some nice color.
We're also crushing in two cloves of garlic, something I forgot to do the last
time I made guacamole on the show and I caught hell for it so I'm not
forgetting this time. We're also squeezing in half of a lime if you want to
be really cool you can toast up and grind some fresh cumin but I'm just
gonna shake some in from a plain old bottle and I'm gonna finely chop up half
of a jalapeño. If you make fun of me for wearing a glove while chopping it mildly
spicy pepper go ahead and try making fun of me again after you've gone to the
bathroom. We're now using a common household fork to mash everything
together to your desired consistency. I like a creamy guac with some chunky
remnants of its avocado origins. We're also seasoning with salt, pepper to
taste. Giving everything a nice mix to make sure it's all well incorporated and
of course we need to conduct a rudimentary taste test. Once we've got
the flavors where we like them you can make this guac ahead of time 24 hours in
advance so long as you press plastic wrap directly down onto the surface of
the guac so it does not discolor. Refrigerate, and then it's time to make
an ultra simple salsa: quarter of the red onion, half jalapeño, a crushed clove of
garlic, and a handful of cilantro into the bowl of a food processor and pulse
until roughly chopped and we're going to stem the cut in half and core for small
tomatoes. Reserve the juice and seeds if you want to use them for something weird...
otherwise add them to the food processor and process for about 15 seconds until
you get a nice semi-smooth chunky salsa that we're going to likewise season with
salt, pepper, and the juice of half a lime before covering and placing in the
fridge until ready to use. These can both be made ahead of time but next up we're
making queso which must be made fresh. Start by making a roux from one
tablespoon each butter and all-purpose flour then we're going to whisk together
over medium heat until the smell of raw flour dissipates then then we're going to
slowly stream in one cup of whole milk whisking constantly so as to prevent any
lumps from forming and making a nice smooth béchamel into which we are going
to add about four cups of the shredded white cheddar or yellow cheddar if you
want to be a little bit more TV show accurate. But me, I like a white cheddar
queso it makes the next ingredients pop which are about half a can of spicy green
chilies and tomatoes drained of their liquid and added to our melty cheese
mixture until thick, and well, delicious. Now, finally it's time to start
assembling our nachos. I like to do this in apron. The baking sheet this allows
for maximum topping exposure with minimum sogginess... we're going to start
by laying down an initial layer of chips and shredded white cheddar followed by a
generous drizzle of our freshly made queso, maybe about half of what we got in the
pot until no naked tortilla chips remain and then we're gonna top that with
another layer of chips, another layer of cheese, and another layer of queso
because since when were nachos ever about moderation... We're then going to
garnish with some thinly sliced jalapenos and place the whole affair
into a preheated 425 degree fahrenheit oven until browned, bubbly, golden crisp
and all the good things in the world then for the sake of individual topping
customization I like to place dollops of guacamole and corners a and C salsa and
corners B and D and dollops of sour cream on edges 1 and 2...
I know this is confusing, please consult your graphing calculator for reference,
and as much as I'd love to just dig into this cheesy affair as nachos ought to
be, this is the NACO that we're talking about, so I'm going to set aside a
portion that I'm going to cut into smaller sort of more manageable pieces
placed into a toasted and flour tortilla and top with each of our prepared accoutrements.
It was at this moment that I was
realizing that I should have put some beef on these nachos so I wasn't just
eating a chipped taco but that little nitpick aside it wasn't bad I mean you
know... it was chips on chips on chips but the flavors were all there, the chips
were still crispy, the cheese was melty and gooey and it was so good that I
actually had a few bites before you know the shame set in .....