We take nachos VERY seriously at EitanBernath.com, and this version had the whole crew fighting for the last chip! For this particular recipe, I decided to choose a specific color palate to help guide my flavors, and I was not at all disappointed by the results. In my opinion, nachos tend to be all over the place in both color and texture; if you google image “nachos,” almost every single picture looks exactly the same, with the same mix of ingredients.
My white and green nachos are not only different from the typical spread and beautiful, they are absolutely insanely delicious. Let’s talk through the layers! Instead of pre-shredded store bought cheese, I went with a homemade white queso, that’s packed with flavor from serranos and jack cheese. Next, rather than tomato salsa or pico de gallo, I whipped up a smooth, smoky salsa verde. The last main component are the crispy fried white beans, which add heft and texture to these nachos without overpowering the other bold flavors. Finally, to top off all the white and green deliciousness, I chose fresh cilantro for brightness, avocado for even more richness, fresh serranos for added spice, and sour cream for tang. Every single chip you choose will have a different combination of toppings, and yet, every single bite is better than the one before. These have to be the appetizer at your next get together!
1. Cheese Matters
As always, this is your reminder to grate your own cheese, AND to make sure you’re choosing a good melting cheese when making queso. I chose American here for its melting power, and jack for its flavor and creamy texture.
2. Pick Your Own Colors!
It was so fun to develop a recipe based on color, and there’s no reason you couldn’t mix up the colors here depending on what you have in your fridge. I think Red and Green nachos would make for a delicious list of toppings!
3. Nacho Layers
The fatal mistake that many people make when building nachos is to not add the toppings in LAYERS with the chips. Don’t mound all your chips first, and then put all the toppings over them or you’ll be left with sad, cold, topping-less chips at the end. Adding layers of chips and toppings is the key to exceptional nachos!
White and Green Nachos
WHAT YOU’LL NEED
For the Salsa Verde
- ½ pound tomatillos about 4 medium tomatillos, husks removed and cored
- ½ serrano pepper top removed and roughly chopped
- ¼ small white onion cut into 1 inch pieces (about 1/2 cup)
- 1 small bunch cilantro tough stems removed
- Kosher salt to taste
For the Crispy Beans
- 1 15.5-ounce can small white beans, drained, rinsed and patted dry
- ⅓ cup olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
For the Queso
- 1 tablespoon neutral oil
- 2 serrano peppers chopped
- 1 small onion chopped (about 1 cup)
- 1 tablespoon flour
- 8 ounces Monterey Jack shredded
- 4 ounces white American cheese
- Kosher salt to taste
- 1 16-ounce bag tortilla chips
- Cilantro leaves for garnish
- Radish thinly sliced, for garnish
- Avocado sliced, for garnish
- Serranos sliced, for garnish
- Sour cream for garnish
Make Salsa Verde
- To a small sauce pot over medium high heat, add tomatillos and enough water to just cover them. Bring to a boil and then reduce to a simmer and cook for 10 minutes, or until tomatillos have softened and turned an army green color.
- Using a slotted spoon, transfer cooked tomatillos to a high powered blender, reserving cooking liquid. Add peppers, onion, cilantro and ¼ cup of reserved liquid to blender and blend on high for 30 seconds. Taste and season with salt and blend for 5 more seconds. If additional water is needed to thin out salsa, add ¼ cup at a time and blend for 5 seconds, until desired thickness is achieved.
- Transfer to a resealable container and refrigerate until ready to serve.
Make Crispy Beans
- In a medium skillet over medium heat, add olive oil. Once shimmering, add beans and season with salt. Cook for 6-7 minutes, stirring occasionally, or until the beans begin to slightly burst and crisp up. Using a slotted spoon, transfer beans to a paper towel lined plate and reserve.
- Right before serving, make the queso.
- In a large skillet over medium-high heat, add oil. Once shimmering, add serrano and onion and cook until lightly caramelized, 4-5 minutes. Reduce heat to medium, then sprinkle the flour over top of the vegetables and stir to combine. Cook for 2 minutes, or until the flour has absorbed into the mixture.
- Next, add 1 cup water and stir thoroughly to combine. Bring to a boil, then reduce to a simmer and cook for an additional 2-3 minutes, or until the mixture begins to thicken and reduce. Slowly add American cheese, a little bit at a time, whisking constantly, until each addition is fully melted. Then slowly add Monterey Jack cheese, whisking thoroughly. If mixture becomes too thick, add additional water, a tablespoon at a time and stir to combine. Cover with a lid and keep warm until ready to assemble.
- Arrange tortilla chips in a single layer, as best as possible, on a large sheet tray. Pour cheese sauce evenly over chips, then top with spoonfuls of salsa verde and sprinkle crispy beans over top. Finish with cilantro leaves, radish, avocado, serranos and dollops of sour cream.