CHEESY NACHOS WITH JALAPENO SALSA BLACK BEANS QUESO AND PICKLES

Ingredients

• 300g Tortilla Chips
• 200g Scamorza (Smoked Mozerella) Cheese, coarsely grated
• 100g Mature Cheddar, coarsely grated
• 400g Black Beans, cooked
• 25g Unsalted Butter,
• 15g Plain Flour,
• 250ml Milk,
• 100g Mature Cheddar,
• ½ tsp Smoked Paprika,
• 30g Pickled Jalapenos, roughly chopped
• 1 Small Shallot, finely diced
• 1 Garlic Clove, finely diced
• Generous Pinch of Salt & Pepper
• 5-6 Spring Onions,
• 1 Shallot, quartered
• 4 Garlic Cloves, bruised
• 2 Jalapenos, halved with seeds removed
• 8-10 Tomatillos, pricked with a knife
• Juice of 1 Lime,
• 25g Coriander,
• 25g Pickled Jalapenos,
• Generous Pinch of Salt & Pepper
• 1-2 Shallots, finely sliced in rings
• 3-4 Radishes, finely sliced
• 1 Garlic Clove, finely sliced
• ½ tsp Coriander Seeds,
• 50ml White Wine Vinegar,
• 50ml Water,
• 1 tbsp Caster Sugar,
• Generous Pinch of Salt
• Coriander, roughly chopped
• Olive Oil
• Guacamole,
• Pico de Gallo

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