Friday, February 11, 2011

Super Nachos with Butternut Queso

Mike and I made this Rachael Ray recipe for a Super Bowl Party and these nachos are SO SO SO GOOD! You can't really taste the butternut squash and don't even miss the extra cheese you're used too in regular nachos.

The recipe makes a ton! We only brought a portion of it to the party since we weren't sure how well a nacho recipe with butternut squash would turn out. We definitely enjoyed the leftovers this week! It's so easy to make a little dish of nachos and stick it in the broiler if you prepare the queso and toppings all at once.

Butternut Queso Ingredients:
·1 small to medium butternut squash, peeled and chopped
·EVOO, for drizzling                                             
·1 carrot, peeled and finely chopped
·1 small onion, finely chopped
·2 large cloves garlic, finely chopped
·1 tsp ground cumin
·1 tsp ground coriander
·1 TBS seeded pureéd chipotle in adobo (Seed and puree the entire can of chipotle in adobe then freeze the rest. Next time a recipe calls for this you can break off a piece from the freezer)

·1 cup vegetable or chicken stock
·3 tablespoons butter
·2 tablespoons flour (I used a gluten-free all-purpose flour blend)

·1½ cups milk
·Freshly grated nutmeg, to taste
·1½ cups shredded extra-sharp yellow cheddar cheese
Nacho Ingredients:

·1 can spicy vegetarian refried beans
·1 bag good-quality tortilla chips, such as blue corn, multi-grain or flax seed
·1 can black beans, drained and rinsed (14 ounces)
·Drained pickled jalapeño slices
·Diced seeded tomatoes
·Finely chopped red onion
·Chopped cilantro
·Diced avocado, dressed with lemon or lime juice

Pre-heat the oven to 425°F. Drizzle the squash with EVOO, salt and pepper and roast for 20-25 minutes, until golden and tender.

While the squash roasts, in a medium size pot, sauté the carrot, onion and garlic in a little EVOO over medium heat. Season with salt and pepper, cumin and coriander. Cook for 10-12 minutes, until tender. Scrape into a food processor and add the chipotle puree and the roast squash along with the stock. Puree until very smooth and reserve. Return the pot to stove and melt the butter. Whisk in the flour, cook for 1 minute, then whisk in the milk. Season with salt, pepper and a little nutmeg; melt in the cheese. Stir in the reserved vegetable puree and adjust the heat level and seasoning, to taste.

Switch on the broiler. Heat the vegetarian refried beans with about 1/3 cup water to them out a little. Arrange the chips in a casserole dish and dot with the thinned refried beans. Sprinkle with black beans and top with the butternut queso. Broil until brown at the edges and the chips are crisp. Top with pickled jalapeños, tomatoes, onions, cilantro and avocado.

I've also shared this recipe on: This Week's Cravings, Seasonal Sundays, Gluten Free Wednesdays


Anonymous said...

This looks great! My hubby and kids are lactose intolerant but can handle a little cheese. I bet they would like this and I have some squash puree already in my freezer.


Thanks so much for linking up to THIS WEEK’S CRAVINGS and I will be sure to check out all your Gluten-Free stuff.

We would like to invite you back next Monday for a new theme “Husband’s Cook”; so if you have a post already or want to get your significant other in the kitchen this week, next week’s linky party is gonna be loads of fun, I know I can’t WAIT to see what my “non-cooking husband is gonna make”!

Mary Hudak-Collins said...

Sounds scrumptious! Will have to give it a try and see how the family likes it :) Thanks for sharing!