Super Nachos

I picked my first jalapeno pepper from the garden yesterday to make this recipe.  I don't know if because it was just picked but....that little sucker was volatile!  This recipe for the nachos called for two jalapenos;  one in the Pico de Gallo salsa, and one in the beef and beans.  I used half of this jalapeno for each, but if you prefer it hotter, stick with the original recipe.

Pico de Gallo Salsa:

• 4 vine ripe tomatoes, seeded and chopped
• 1 jalapeno pepper, seeded and finely chopped
• 1 small red onion, chopped
• 1/4 cup cilantro leaves, chopped (or substitute parsley if you hate cilantro)
• Salt
• Squeeze of fresh lime juice

Beef and Beans Topping:

• 1 Tbsp. EVOO
• 1 lb. ground sirloin
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 tsp. salt
• 1-1/2 tsp. chili powder
• 1-1/2 tsp. cumin
• 2 tsp. to 1 Tbsp. cayenne pepper sauce, or to taste
• 1 can black beans, drained 

Cheese Sauce:

• 2 Tbsp. butter
• 2 Tbsp. all-purpose flour
• 2 cups milk
• 3/4 lb. pepper jack cheese, shredded; about 2-1/2 cups 

Combine salsa ingredients in a bowl and set aside.

Heat a medium skillet over medium-high heat.  Add oil, garlic, onion and pepper to the pan and saute 2 minutes.  Add meat and crumble with a spoon and cook until no longer pink. Season with salt, chili powder, cumin and cayenne pepper sauce.  Cook 5 minutes.  Stir in beans and reduce heat to low.  Simmer until beans are heated through.



In a medium saucepan, melt butter.  Add flour and cook for a minute or two to take out raw flour taste.  Add milk and bring to a simmer and cook until thickened.  Off heat, add cheese and stir until melted and combined.



Arrange a mixture or tortilla chips on a platter and pile it up!  You can add sour cream, chopped scallions, black olives, sliced avocado and really make them SUPER!

YUMMO!