This recipe makes a white nacho cheese sauce instead of the “traditional” yellow.
Black beans add contrast, fiber and a bit more protein. There are more colors here than just black and white. but you get the point.
White Cheese Nachos With Black Beans, Salsa and Jalapenos
White nacho sauce and black bean nachos.
- 1 T light butter
- 1 T flour
- ½ cup low-fat or nonfat milk
- 1 tsp onion flakes
- 1 tsp juice from pickled jalapenos
- Tortilla chips. I used Tostidos Natural which are giant sized chips.
- ½ cup finely shredded low-fat Mexican cheese Jack, pepper-jack or Cacique Panela
- ½ cup black beans drained and rinsed
- Your favorite salsa
- jalapeno slices
- 1 oz Queso Anejo or other hard Mexican cheese for garnish
- Melt butter in a nonstick skillet over low heat add milk. Slowly wish in flour to thicken. Mix in cheese, onion flakes and jalapeno juice, stirring constantly for 3 or 4 minutes until the cheese melts into the milk mixture and forms a smooth sauce.
- Arrange chips on a large platter. Spoon a bit of sauce on each chip followed by the black beans, jalapeno slices and salsa. Crumble the queso Anejo on top. Serve immediately.
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