A spicy and flavorful appetizer (or shared dish), perfect for an evening with friends. Crispy nachos covered with melted cheese, refreshed by sour cream and fresh pico de gallo, with the right touch of spiciness thanks to the green sauce and Tabasco. An explosion of flavors and textures. With its explosive aromas of grapefruit, mango, and lychee, Machete faces the challenge of spicy nachos with power and style. The high alcohol content (7.6%) softens the heat of the chili, while the strong bitterness (52 IBU) contrasts the richness of the cheese and sour cream. Its tropical aromas stand out among the coriander, lime, and tomatoes of the pico de gallo, creating a bold and balanced pairing. Why it works: Machete makes no compromises, and neither do the nachos. Both are intense, rich, and decisive. This pairing is an explosion of taste that challenges the senses but rewards those seeking strong emotions in both plate and glass.
Prepare the pico de gallo: dice the tomatoes and onion into small cubes, finely chop the coriander and chili. Combine everything in a bowl with lime juice and a pinch of salt. Let it marinate for at least 10 minutes.
Make the cheese sauce: heat the milk in a small saucepan, add the cornstarch dissolved in a little cold water and stir until it begins to thicken. Add the grated cheese and paprika, stirring until creamy. Season with salt and pepper.
Assemble the nachos: arrange the chips on a baking tray, pour the warm cheese sauce over them, then add spoonfuls of sour cream and pico de gallo. Finish with a few drops of green hot sauce and Tabasco to taste.
Serve immediately, with lime wedges for a fresh touch.
The dish should be consumed immediately to prevent the nachos from becoming soggy. The separate ingredients (pico de gallo, cheese sauce) can be stored in the fridge for 1 day.
Messico
| Energy (kcal) | 177.63 |
| Carbohydrates (g) | 20.2 |
| of which Sugars (g) | 3.94 |
| Fat (g) | 8.1 |
| of which Saturates (g) | 4.21 |
| Protein (g) | 7.6 |
| Fiber (g) | 1.88 |
| Sale (g) | 0.1 |
