4 Plastic cheese slices (that American burger cheese stuff that no one really likes but most people use)
Half a cup of milk
1 tablespoon of plain flour
1 tablespoon of butter or vegetable oil spread (I use vitalite, but whatever works for you)
1 pack of Tesco Everyday Value tortilla chips (you can use any, really, but I find these to be the tastiest of the lot)
Onion and Garlic dip (some people use soured cream but I personally find this stuff more flavoursome)
Pickled gherkins, sliced
Pickled chillies, sliced (if you like a bit of heat to it)
For the sauce:
Melt the butter in a pan and slowly add the flour. Bit by bit, pour the milk in and mix it with the floury butter mixture. Mix in the cheese slices and a little salt, if you like putting salt in things, and keep stirring until it’s all mixed in and Nacho Cheese sauce-looking. Once all the ingredients are smooth and well combined, you’ve got it!
The rest of it, which mostly consists of shoving stuff on a plate:
Pour however many of the tortilla chips you want on a plate, pour some cheese sauce over them. On top of the cheese, using a teaspoon, put blobs of salsa and onion and garlic dip here and there (however much you think you might like) and then sprinkle the gherkin and chilli slices over the top.
Congratulations, you now have nachos!
If it’s all a bit too complicated or you want the whole process to go a bit quicker, you can skip the cheese sauce. Instead you would tear up the cheese slices, lay the pieces over the tortilla chips and put them under the grill until the cheese has melted. Then you proceed to throw all the other stuff on top of it as you do above.
It also goes brilliantly with chilli layered under the cheese sauce – tried and tested.
*Sombrero is not to be eaten but instead to be worn during the eating experience. This item can be difficult to source and many prefer to leave it out. I have been told that wearing a sombrero while eating nachos improves the experience and if you have one it comes highly recommended.