NACHOS CHEESE CHIPS RECIPES

Steps:

• Tip tortilla chips on to a baking tray, pour over salsa and scatter over a few sliced spring onions.
• Grate over a good chunk of cheese (fontina is perfect, but cheddar will do). Add a pinch of crushed chilli flakes, then put under a hot grill for about 3 minutes to melt the cheese. Serve with soured cream or guacamole (optional).

Steps:

• Grate 6 ounces sharp cheddar cheese on the large holes of a box grater (about 2 cups). Tear 2 slices American cheese into small pieces, set aside at room temperature for 1 hour ideally, but at least while you’re preparing the other ingredients.
• Arrange a rack in the middle of the oven and heat the oven to 300°F. Line a rimmed baking sheet with aluminum foil. Arrange 8 ounces corn tortilla chips on the baking sheet in an even layer.
• Drain 1 (2.25-ounce) can sliced black olives and pat dry with paper towels. Place 1/2 cup chunky tomato salsa in a fine-mesh strainer to drain off the excess liquid. Coarsely chop 1/2 cup sliced pickled jalapeños and pat dry with paper towels.
• Melt 3 tablespoons unsalted butter in a medium (3-quart) saucepan over medium heat. Add 3 tablespoons all-purpose flour and cook, whisking constantly, for 1 minute. Remove the pan from the heat. While whisking constantly, slowly pour in about 1/2 cup whole milk and whisk until smooth.
• Return the pan to medium heat and gradually whisk in the remaining 1/4 cup whole milk and 1/2 cup IPA. Cook, whisking frequently and scraping down the sides and bottom of the pan, until the mixture is thick, bubbly, and no floury taste remains, about 8 minutes. Meanwhile, place the tortilla chips in the oven to warm.
• Reduce the heat to low. While whisking constantly, add the cheddar and American cheeses one big pinch at a time until all the cheeses have been added and the mixture is smooth, about 5 minutes. You will initially be able to see bits of grated cheese in the sauce; keep stirring over low heat, and eventually the cheese will melt fully and the sauce will become smooth (it should coat the back of a spoon). Do not let it come to a boil.
• Add 2 tablespoons pickled jalapeño brine and 1 to 2 teaspoons Tajín or taco seasoning (adjust according to your taste) and whisk to combine. Taste and season with salt as needed.
• Remove the chips from the oven. Drizzle the sauce evenly over the chips. Sprinkle with the drained salsa, jalapeños, and olives. Serve immediately right off the baking sheet.