Triple cheese lava nachos

’Tis the season for potluck parties. So, what’s your go-to potluck dish?

If you still can’t think of any, try whipping Triple Cheese Lava Nachos, which is ideal as casual dinner fare or for feeding a huge crowd at a potluck buffet. These easy-to-make, cheesy, creamy and a bit spicy bites come together in less than 30 minutes, and require just basic pantry ingredients.

You can also make them ahead and bake off when you need.

“Crunchy nachos with extra cheesy dip are always a good idea for a potluck,” says Albert Alavera, managing director of Burgoo. “The trick is, you bake the nachos for at least five minutes in the oven or just before serving it to guests, for that added crunch to the bite.”

The dip uses three kinds of cheeses—mozzarella, parmesan and store-bought cheese sauce (available in major supermarkets). The spicy flavor of chopped jalapeño peppers and pico de gallo (made of tomatoes, onions and cilantro) neutralizes the tangy, salty mouthfeel of the combined cheeses.

“Just make sure to dig all the way into the bottom of the dip to get all the flavors and texture in one big gooey delicious bite,” says Alavera.

Triple Cheese Lava Nachos
150 g nachos
1 oz cheese sauce
¼ c pico de gallo
4 pc jalapeño peppers
30 g mozzarella cheese
¼ c chunky tomatoes
15 g lettuce, shredded
10 oz cheese sauce
30 g mozzarella cheese
1 tbsp parmesan cheese
Pico de gallo:
50 g red onion, chopped
50 g tomato, chopped
1 tbsp green onion, chopped
1 tbsp cilantro, chopped
¼ c olive oil
pinch of salt
Chunky Tomato:
1 c whole peeled tomato
1 tbsp sugar, brown
1 tbsp basil, julienne

E-mail the author:
vbaga@inquirer. com.ph