Perfect for a quick weekday dinner, or great for when you are entertaining friends over the weekend! These bacon and cheese nachos are great for sharing and we guarantee that the guacamole is the BEST use of avocados EVER!
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart
TRY THIS: Nachos Mexicana with everything
Bacon and cheese nachos with guacamole and sour cream
Ingredients
- 250g streaky bacon
CHEESE SAUCE
- 60g butter
- 45ml (3 tbsp) cake flour, sifted
- 500ml (2 cups) milk
- 120g mature Cheddar, grated
- 2,5ml (½ tsp) Dijon mustard
- small handful fresh thyme leaves
- salt and freshly ground black pepper, to taste
GUACAMOLE
- flesh of 2 avocados
- juice of 1 lemon
- pinch dried chilli flakes
- salt and freshly ground black pepper, to taste
TO ASSEMBLE
- 1 x 250g packet nacho corn chips
- 150g mature Cheddar, grated
- sour cream, to serve
Instructions
For the bacon, heat the grill to medium-high, and lay the bacon on a greased baking tray. Grill the bacon until crispy, about 10 – 15 minutes, keeping a close eye to avoid burning. Remove from oven and place on paper towel until needed. Keep the grill on medium heat.
For the cheese sauce, place the butter in a medium pot and melt over medium heat. Add the flour and stir with a wooden spoon to make a smooth paste. Cook, about 2 minutes, before adding the milk, stirring constantly as the sauce thickens and comes to a boil. Once the sauce has thickened enough to coat the back of a spoon and the flour taste has cooked out, remove from heat. Add the 120g grated mature Cheddar and the remaining ingredients, stirring well to melt the cheese. Season to taste and set the sauce aside.
For the guacamole, place all of the ingredients in a serving bowl and mash together with a fork.
To assemble, layer the nachos and half of the 150g grated mature Cheddar in an ovenproof serving dish, then pour over the cheese sauce and sprinkle over the remaining grated Cheddar. Grill, about 3 – 5 minutes until melty and bubbly, then remove from oven and crumble over the crispy bacon. Serve with the guacamole and sour cream alongside. Tuck in and enjoy!
ALSO TRY: Tacos with vindaloo beans, crushed avocado and charred corn
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
