(Latin music)
- Hi, I'm Jerry James Stone,
and I'm really excited about today's recipe.
I'm gonna show you how to make these delicious
sheet pan chilaquiles nachos.
They're amazing, I think you're gonna like 'em,
let's get to it.
(Latin music)
Okay, so this is a bit of a long recipe,
because we're gonna make the beans,
we're gonna make our nacho cheese,
and then we're gonna make the nachos.
You can of course use your own beans,
you can use any sort of store-bought nacho cheese
if you want, but these pinto beans are amazing,
I think you're really gonna like 'em,
and there's just nothing that beats a homemade cheese sauce.
So the first thing up is we're gonna make
our crock-pot pinto beans.
So you're gonna need some time in preparation for this dish.
So the crock-pot pinto beans,
they actually take about eight hours to cook,
so just keep that in mind.
Here's how you make them.
So to start out, you wanna make sure
that your beans are in good condition.
So take the pinto beans, and just sift through them,
looking for any ones that are marred or hard
or just something you don't wanna eat.
So remove all of the bad pinto beans.
Then take the remaining ones and thoroughly rinse them.
Once they're rinsed, we're gonna start just adding
all of our ingredients to the crock-pot.
Add in the beans.
Add in the mirepoix.
Add in your sea salt.
Add in the minced garlic.
Some bay leaves.
And then some ground cumin.
Some oregano.
And some cayenne pepper.
Now you're gonna add seven cups of water,
and four cups of vegetable broth,
or whatever broth you prefer,
I'm vegetarian, so veggie broth for me.
Go ahead and turn on the crock-pot to medium high,
and you're looking to cook for about eight hours.
(broth swishing)
Once it's done cooking,
the beans should be really, really nice and tender.
There's gonna be a lot of liquid left over
from this recipe to thoroughly cook them,
so instead of having to pre-cook the beans,
we're just doing it all in the crock-pot.
(broth swishing)
Go ahead and store the beans in an airtight container
if you're not gonna eat them immediately,
they'll last in the fridge for about up to five days,
but if you wanna freeze them,
you can actually keep the beans around for about six months.
And that's how you make those crock-pot pinto beans.
So, super easy to make 'em the night before,
you don't have to think about it,
they can actually just cook while you're sleeping.
And then, boom, the next morning,
you can start getting everything ready,
and make the cheese sauce, and then eventually the nachos.
Okay, so here's how you make a really easy,
simple cheese sauce, a nacho cheese sauce.
In a medium saute pan, you wanna take your butter.
Let that melt over a medium heat,
and then sift in the flour, we're just gonna create a roux.
This is what you're gonna use to thicken the sauce.
(utensil whisking)
Now go ahead and add in the milk,
and bring the temperature up to medium high,
and whisk together the ingredients,
so you completely combine the butter
and the flour and the milk.
And you're gonna bring that to a low simmer,
just a low simmer, be really careful, don't overcook it.
And cook it for just a few minutes.
You want to do this because if you don't,
it's gonna taste kind of doughy,
so you're just cooking the flour in that milk.
So once the sauce is thickened,
you wanna remove it from the heat.
This is really important.
So when you're adding in the cheese,
if there's too much heat
the cheese can actually break the sauce, if it gets too hot.
So just add in a little bit of cheese at a time,
and let the heat from the milk mixture melt that cheese.
Mix it all together, and then add in more,
and just do that until all of the cheese is incorporated.
But it's really, really important to not do this over heat,
or the sauce will break.
Okay, so now your nacho cheese sauce is good to go.
So here's the thing, with the nacho cheese sauce,
you're not gonna need all of the sauce that you made,
you're probably gonna need about like two thirds of it,
so the remaining sauce, you can put in the fridge.
It'll last up to about four or five days,
or you can put it in the freezer,
and it'll last up to six months.
But if you put it in the freezer,
the texture will change, just so you know.
But it'll last six months, so you can use it
for next time you want nachos.
Speaking of, let's get to our chilaquiles nachos.
Okay, so preheat your oven to 350 degrees.
And then go ahead and take your tortilla chips
and add them to a large mixing bowl.
You're gonna add the enchilada sauce,
and you wanna toss the tortilla chips,
just so they're lightly coated.
I would just add in a little bit at a time,
you don't want to get the chips to be soggy.
You just wanna give them a little bit of that sauce,
a little bit of the coating.
Then spread the chips out on to a baking sheet.
In layers, you're gonna put down chips.
The beans, the pinto beans that we made.
And then shredded cheddar cheese.
And just keep doing that, layers of chips, beans, cheese,
until all the chips are on the baking sheet.
Go ahead and place the sheet pan into the oven.
You're gonna bake it for five to 10 minutes.
You just really want that cheddar cheese
to fully, fully melt,
and also that heat's gonna bake on the enchilada sauce
and prevent the chips from getting soggy.
(shimmering harp)
Once the cheese is all melted, pull it out of the oven.
Go ahead and take that nacho cheese sauce that you made,
and just dump it all over those chips,
and pour it all over there.
You might use the whole three cups from the previous recipe,
but I don't think you're gonna need that much,
just add that nacho cheese on.
Now we're just gonna go ahead and add on those toppings.
Some chopped onion, some chopped cilantro.
Some sour cream.
And then some fresh avocado slices.
Now you pretty much wanna eat nachos immediately,
this will not store well in the fridge
or in the freezer, so just go ahead
and like motorboat those nachos
because these chilaquiles nachos are amazing.
I think you're really, really gonna love this recipe,
so please give it a try, and please let me know.
Drop a comment down below, and let me know what you think,
or if there's something that you wanna see.
If you like to cook like I do,
I release new videos every single week,
so please subscribe, and, hey, if you like this one,
give me a thumbs up, see you guys next time.
(Latin music)
(cat meows) (Jerry sighs and laughs)
What, what?
Come here, you, come here, you.
This one has been meowing at me all day long today.
All day long.
Give you a raspberry.
(Jerry blows raspberry) (laughter)