Cheesemonger Four-Cheese Nachos Recipe

Name: Cheesemonger Four-Cheese Nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ripe beefsteak tomato, chopped; 1/2 white onion, diced; 1 jalapeno chili, minced; 1/2 can black beans, rinsed; 1 large bag tortilla chips; 1/4 pound grana padano or other hard grating cheese; 1/3 pound raw cheddar cheese; 1/3 pound Swiss cheese such as Gruyere or Emmenthaler; 1/4 pound triple cream soft-ripened cows milk cheese, such as brie or Camembert; 1 bunch cilantro; 1/2 avocado; 2 lime wedges

Servings: persons

1 ripe beefsteak tomato, chopped
1/2 white onion, diced
1 jalapeno chili, minced
1/2 can black beans, rinsed
1 large bag tortilla chips
1/4 pound grana padano or other hard grating cheese
1/3 pound raw cheddar cheese
1/3 pound Swiss cheese such as Gruyere or Emmenthaler
1/4 pound triple cream soft-ripened cows milk cheese, such as brie or Camembert
1 bunch cilantro
1/2 avocado
2 lime wedges

1
In a medium mixing bowl, combine the tomato, onion, jalapeno and black beans and mix thoroughly.
2
Drain the mixture thoroughly to get rid of any excess moisture or your chips will be soggy.
3
Grate the Grana Padano, cheddar and Swiss using a microplane and mix them together.
4
Break the triple cream apart using your fingers or a spoon into roughly teaspoon-sized blobs.
5
Add to the cheese mixture.
6
Wash and pat dry the cilantro.
7
Remove the leaves from the stems, then roughly chop the rest of the cilantro leaves.
8
Add the cilantro to the tomato mixture.
9
Preheat the broiler to high (or 500 F if youre able to set the temperature on your broiler).
10
Line the bottom of an 8 x 11'' baking dish with a layer of tortilla chips.
11
Line a baking sheet with a silicone baking mat or aluminum foil and add a layer of tortilla chips to that.
12
Add a third of the tomato mixture to the baking sheet and a third to the baking dish.
13
Add half of the cheese mixture to each.
14
Put the baking dish under the broiler until the cheese is bubbling and starting to turn golden brown; watch carefully as it broils, since the uncovered chips can burn easily.
15
Remove from the oven and put the baking sheet under the broiler until the cheese is bubbling and starting to turn golden brown, then remove from oven.
16
Chop the avocado now.
17
Top the nachos from the baking dish with the nachos from the baking sheet, using a spatula to help you.
18
Top the finished nachos with the remaining tomato mixture and avocado.
19
Garnish with cilantro leaves and serve with lime wedges.

628

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ripe beefsteak tomato, chopped, 1/2 white onion, diced, 1 jalapeno chili, minced, 1/2 can black beans, rinsed, and more.

Yes, Cheesemonger Four-Cheese Nachos falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheesemonger Four-Cheese Nachos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions