About this recipe:
Indulge in the vibrant flavors of Cheese Esquite Nachos, featuring the creamy goodness of Juanita’s Queso Blanco Oaxaca Cheese Sauce. This recipe combines the traditional Mexican street corn esquites with the crunch of nacho chips, creating a delightful and savory snack.
Ingredients:
- 1 (15 oz.) can Juanita’s Queso Blanco Oaxaca Cheese Sauce
- 2.2 pounds of raw corn kernels
- 2 liters water
- 1 tablespoon chicken bouillon
- 1 clove garlic, finely chopped
- 13 ounces of fresh epazote, finely chopped
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 5 dried chiles de arbol, chopped
- 7 tablespoons of butter
- 1 bag of tortilla chips
- Salt to taste
Step by step:
- Cook the corn kernels in a pot with 2 liters of water and some salt to taste. Cook for about 40 minutes or until tender.
- Finely chop the onions and garlic.
- In a frying pan, melt the butter over medium heat. Add the finely chopped onion and garlic, Add a spoonful of chicken bouillon or salt to taste. Sauté until the onion becomes transparent.
- Finely chop the epazote and dried chiles and add the epazote to the frying pan. Sauté until it releases its aroma. Then add the chopped chiles de arbol, stir and continue to saute
- Add in the cooked corn kernels and cook until sauteed evenly. Mix well and cook until all the liquid evaporates.
- Arrange a base of tortilla chips on a serving platter. Drizzle Juanita’s Queso Blanco Oaxaca Cheese Sauce generously over the nachos.
- Spoon the prepared esquites (corn mixture) over the nachos and cheese. Repeat steps 6 and 7 to create two layers stacked on top of each other.
