Tag Archives: nachos

New Year’s Day Brunch: Eggs Tex Mex with chilli cheese sauce

1 Jan

This is a Tex Mex twist on Eggs Florentine, my favourite brunch dish, which is a toasted english muffin topped with wilted spinach, two eggs and a hollandaise sauce. In this recipe the hollandaise is replaced by an amazing chilli cheese sauce I made last night as a dip for nachos. Hot cheese & chilli- it doesn’t get better than that. Forget those scary, bright orange, chemical cheese dips you can buy, this is made with real cheese and real chilli and it’s really addictive….

Chilli Cheese Dip/Sauce

adapted from a recipe by The Homesick Texan

makes a big soup bowl full, vegetarian

  • 2 tbsp olive oil
  • 1/2 onion chopped finely
  • 4 cloves garlic, minced
  • 1 red chilli, finely chopped (you should use Jalapenos adjust quantities to suit your taste)
  • 2 tbsp cornflour
  • 1 cup milk (I used goat’s milk)
  • about 300 gr grated cheese (I used a cured Manchego. Monterey Jack, Cheddar & Red Leicester would be good or a mix)
  • a small handful of chopped coriander
  • 1 plum tomato, chopped
  • 150 ml sour cream or creme fraiche
  • the juice of half a lime
  • salt & balck pepper

Heat the oil in a medium saucepan over a medium low heat, add the onions & chillis and cook for about 5 minutes until the onions are translucent. Add the garlic and cook for 1 minute. Whisk the cornflour into the milk and then whisk it into the onions. Cook for a few minutes until it thickens, whisking all the time. Then stir in the coriander & tomatoes.

Turn the heat down to low and slowly add the cheese a heaped tablespoon at a time, stirring to melt the cheese before adding the next spoonful. When all the cheese has been added & melted in, add the sour cream, season with salt & pepper and stir in the lime juice.

Pour it into a bowl and serve with nachos, tortilla chips or raw veggie crudites for dipping.Try to resist eating straight from the bowl with a spoon!

 If you have any left you will definitely find loads of uses for it. In fact you will be designing  dishes especially for it. When I woke up this morning I already knew what we were having for brunch today. I think I must have been dreaming about it, it really is that good….

 Eggs Tex Mex Recipe

serves 2, vegetarian

  • 2 english muffins, sliced in half through the middle
  • 1 bag fresh spinach (about 25ogr) picked and washed
  • 1 clove garlic, minced
  • a knob of butter & 2 tbsp of olive oil
  • salt & black pepper
  • freshly grated nutmeg
  • 4 eggs
  • some chilli cheese sauce (see recipe above) about 200 ml maybe more!

Melt the butter and a splash of olive oil in a large pan over a medium heat, add the garlic, cook for 1 minute then add the spinach, season with salt, pepper & nutmeg and put the lid on. Meanwhile reheat (if cold) the cheese sauce over a low heat in a small pan stirring occasionally. Toast/grill the muffins. In a large frying pan heat 1 or 2 tbsp olive oil over a medium heat then carefully crack in the eggs (1 in each corner) and cover with a lid. Stir the spinach, when it has wilted, remove from the heat and replace the lid to keep warm. Cook the eggs until just set, about 3 minutes.

Butter the muffins halves, top with the wilted spinach and the 2 eggs then pour over the chilli cheese sauce…

Garnish with coriander or parsley leaves and devour greedily…..

Chile Sin Carne Con Nachos y Queso

23 Dec

Vegetarian chilli is one of those dishes , like vegetarian lasagna, that tends to disappoint. Flavourless, watery, frozen ready meals spring to mind. This is the antithesis of that sad memory. Think healthy, colourful, packed with flavour, get up and go comfort food and you’re half way there. The toppings make it extra special and tasty, don’t skimp…!

Chilli Sin Carne Con Nachos y Queso

serves 4, vegetarian

adapted from a 101 Cookbooks recipe

  • 2 tbsp olive oil
  • 1 red onion , chopped
  • 1 stick celery, chopped
  • 3 cloves garlic, chopped
  • 1 tbsp minced ginger
  • 1 & 1/2 tsp chilli powder
  • 1 green chilli, deseeded & chopped
  • 1 tbsp chipotle paste (a mexican smoked chilli paste)
  • 1 tsp ground cumin
  • 1 tin chopped tomatoes (4oo ml)
  • 1 – 1 & 1/2 litres veg stock
  • 125 gr cooked chickpeas ( drained & rinsed)
  •  about 200 gr dried brown lentils 1 cup, rinsed
  • about 75 gr dried red lentils 1/3 cup , rinsed
  • about 75 gr barley 1/3 cup
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano

Toppings

  • nachos (corn tortilla chips)
  • grated cheese (I used Cheddar & Manchego)
  • fresh lime juice
  • sour cream
  • fresh coriander, chopped

Cook the onions & celery in hot oil over a medium heat for about 6 minutes until softened. Add the garlic, ginger, fresh chilli, chilli powder & cumin and cook for another minute. Stir in the chipotle paste, tinned tomatoes and a litre of stock. Add the chickpeas, lentils and barley and bring to a boil. Reduce the heat, season with the salt, pepper & oregano and simmer for 35 – 40 minutes or until the lentils are cooked. You may need to add more stock while it’s cooking.

Preheat the grill to hot and ladle the chilli into warmed bowls. Top with the nachos, grated cheese, a blob of sour cream, a good squeeze of lime juice and sprinkle with fresh coriander. Put it under the hot grill for about a minute until the cheese is melted and bubbling……

This chilli is special, you should make a lot of it. We had it for dinner, and then for lunch the next day, I added some more stock to stretch it. So we had Chilli Soup with Nachos which was also fantastic..

Remember the toppings make it. The crunchy nachos, bubbling cheese, cooling sour cream & zingy lime juice take it to another level… Enjoy!

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