Nachos. Need I say more?
Okay fine, I’ll say more. I could eat these nachos any time of day.
Even for breakfast.
I keep a list of recipe ideas in a Google spreadsheet, and I had jotted down “mushroom chipotle nachos” a while back. I promptly forgot about the idea (which is why I have the spreadsheet – duh) until last week when I was making a menu for the week. When I saw it on there a light flipped in my head and I thought it was the most absolutely brilliant idea I’d ever had ever.
And I was right.
These are not simple nachos. If you’re the kind of person who only likes the nachos with the yellow goop on top, then this recipe is probably not for you. But if you like mushrooms, peppers, tomatoes, chips, and CHEESE all in one bite, carry on.
I’m really not entirely sure how I pulled it off with this recipe, but at the very same time these nachos taste like something you’d get from a gourmet restaurant AND something you guiltily pleasure-eat at home when no one is looking. Refined comfort food at its best.
So you start with salsa. It’s really simple, just some tomatoes, red onion, cilantro, and jalapeno. Add a squeeze of lemon and you’re golden.
Then the fun starts.
You’ll cook some onions, then mix in a bunch of garlic and chopped chipotle peppers in adobo. If you’ve never had chipotle peppers in adobo sauce, you are seriously missing out. You can find them at nearly any grocery store in the Mexican aisle – probably near where they have the dried beans and tortillas. (Or just buy them on Amazon, yo.)
You’ll usually only use 1-2 peppers at a time, so a lot of the time they can go to waste. However, we are fortunate that they freeze really well! Just set a piece of parchment on a baking sheet, then lay the peppers out individually, separated by about an inch. Freeze them for a few hours, then toss them in a zip-top bag and use as needed.
OH. And always wear gloves when handling them. The adobo sauce is pretty gnarly and will stain anything it comes in contact with – including your fingahs.
ANYWAY, back to the recipe. You also cook some mushrooms (like, a lot of mushrooms) until they release and evaporate most of their juices. Add some MORE chipotles in adobe, and we’re almost in business.
Next is the stacking, which is always a little bit of a tricky business when it’s going on a tower of something as topply as chips, but you can do it. Finish with some cheese (okay, a lot of cheese) and then bake for just 5 minutes.
And all the hard work you ever did in you life is rewarded right here and now with this pile of mushroom chipotle nachos. They are SO GOOD.
As we were eating these for dinner (this may or may not have consisted of our whole meal) I couldn’t stop saying to AJ how good these were. He was too busy eating to respond. These are by far and away the best nachos I’ve ever had- they’re slightly smoky, a bit umami, all sorts of cheesy, and crisp as a chip can be. I really can’t think of any better way to celebrate the amazingness that is nachos.
This recipe should only take you 30 minutes to make, which means it’s a killer weeknight meal. That is, if you’re okay with eating nachos for dinner. Which is not a shameful thing to do at all. In fact, I think it’s a rather good thing to do. Do it. I won’t judge.
Chipotle Mushroom Nachos
These Chipotle Mushroom Nachos are the perfect mix between restaurant gourmet and classic comfort. Smoky, cheesy, and delicious.
- Prep Time: 30 mins
- Cook Time: 5 mins
- Total Time: 35 minutes
- Yield: 4 servings
- 10 oz cherry tomatoes, sliced
- 2 Tbsp minced red onion
- 1 Tbsp minced jalapeno
- 1/4 cup chopped cilantro
- juice of 1/2 a lemon
- 20 oz sliced mushrooms
- 1 medium yellow onion, sliced
- 2 chipotle peppers in adobo, chopped, divided
- 2 cloves garlic, minced
- 2 tsp + 1 Tbsp olive oil, divided
- 3/4 cup shredded mozzarella cheese
- 3/4 cup shredded white cheddar cheese
- 5 oz (a few good handfuls) tortilla chips
- Preheat your oven to 425ºF and grease a baking sheet.
- Combine sliced tomatoes, red onion, jalapeno, cilantro, and lemon in a medium bowl. Add a pinch of salt and toss.
- Heat a large skillet over medium heat. Add the mushrooms and cook, stirring often, until they release their juices. Turn down the heat to medium-low and let simmer until almost all the liquid has evaporated. Add half the chopped chipotles and a pinch of salt and stir to distribute.
- While the mushrooms cook down, heat another skillet over medium-high heat. Add 2 tsp olive oil, let warm, then add the sliced onion. Cook while stirring often until the onions are evenly browned and blackened in spots.
- Mix the remaining half of the chipotles with the minced garlic and the remaining 1 Tbsp oil. Mix with a fork, then add to the onions. Cook for another minute or so, stirring constantly, then remove from the heat.
- Mix the mozzarella and cheddar cheeses together in a bowl.
build the nachos:
- Make a pile of tortilla chips on the baking sheet, then top with half the onions, then half the mushrooms. Add some of the tomato salsa, then half the cheese. Repeat: onions, mushrooms, tomatoes, cheese.
- Bake for about 5 minutes, until the cheese is melted. Eat immediately.