Blanco y Negro Nachos

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Blanco y Negro Nachos

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Green Chile Creme Fraiche

Click here to print an index card recipeClick here for a full page printable recipe.

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{Hey… Did you notice? There’s TWO printable recipes today: one for the Blanco y Negro Nachos and one for the Green Chile Creme Fraiche. Pick your printing preferences at the top or the bottom of the post. And please consider sharing this recipe with your friends and family! Please, and thank you!}

As I told you last week, Coach and I had some wonderful adventures this summer. One of the adventures that was too short was our trip to the Great Lakes.

I work for the president of the International 180/185 Club, a club designed for those with an obsession for the Cessna 180 or 185. It’s a group of kind hearted individuals, and this year their convention was held in Traverse City, MI.

Since it coincided with our anniversary, Coach and I made good use of our very short time away. We watched the Cubs beat the Padres, toured our Cowboy’s rivals’ Lambeau Field {which was truly a masterpiece}, and drove all the way around the Upper Peninsula and down to Traverse City.

For our anniversary dinner we went to Harrington’s by the Bay. I ordered some of the best fish tacos I’ve ever eaten. They were drizzled in a tasty sauce, and as I sat enjoying my tacos next to the cool breeze of Lake Michigan I began obsessing over the need to recreate this dish. This thought evolved to the idea of fish nachos drizzled with this same delicious sauce.

The thought never left my mind. Unfortunately we still had a move in front of us, but as soon as my kitchen was unpacked enough, the Blanco y Negro Nachos were born.

Hear me out for a second, though. If someone had ever said to me, Here, try these fish nachos, I would have politely declined. It just sounds wrong. But so did fish tacos the first time I heard of those. This fish is tender, flaky, and perfectly grilled. In fact, leftover fillets from grilled fish tacos would be the perfect ingredient.

The best fish to use for this dish is light, mild boneless fish fillets from bass, crappie, etc. Avoid excessively fishy fillets.

These Blanco y Negro Nachos are a perfect appetizer or family-style meal. Share the plate and share the love!

If you’re using leftover fish it’s the perfect game-day dish because it literally comes together in minutes {with a little pre-prep} so you don’t have to miss the Cowboys whoop up on the Packers. {It’s gotta happen this year, right?}

 

The Sauce

My first step in creating these Blanco y Negro Nachos was to figure out the sauce. I pulled up the Harrington’s by the Bay Menu. The sauce was called Green Chile Creme Fraiche. Sounds fancy, I know. And I had no idea what that meant.

Thanks to Google I discovered that it’s French for fresh cream, a product that can be purchased in those fancy markets, or that can be made from scratch using buttermilk and heavy cream. There are a lot of variations on the internet with different ratios of buttermilk to cream, but one thing everyone seemed to agree on was that ultra-pasteurized heavy whipping cream would not work. They all said the creme fraiche wouldn’t thicken up enough.

Well guess what? Wal-Mart only carries ultra-pasteurized cream and I’m not about to go on a quest for regular-pasteurized cream. I’m just not that fancy.

Fortunately, my experience was that it thickened up enough for what I needed. Maybe it wasn’t authentic, but it was good enough for us!

With that said, this sauce does take at least 12 hours to develop. And while it is tasty, it’s not entirely critical to the nachos. If you don’t have the ingredients on hand or the time to put into it, that’s ok. The Blanco y Negro Nachos will still be just fine.

Here’s what you’ll need for the sauce:

Buttermilk  |  Heavy whipping cream  |  Green chiles

 

Step 1 ~ 1 minute

Measure out 1 c heavy whipping cream.

Add 1 Tbsp buttermilk.

Whisk to blend.

 

Step 2 ~ 12 hours

Allow the sauce to sit at room temperature for a full 12 hours. The buttermilk cultures will cause the sauce to thicken.

Once the sauce is thickened to your liking place it in an airtight jar and refrigerate.

Refrigeration will stop the thickening process.

 

Step 3 ~ 5 minutes

Once the sauce has chilled, and at least an hour before serving, you’ll need to finish the sauce.

Dump a 4.5 ounce can of green chiles into a food processor,

and puree.

Add the pureed green chiles to the creme fraiche,

and stir.

As this was my first time experimenting with this green chile creme fraiche, I have to admit I missed one thing. The only thing this sauce was missing was a little bit of salt. Add a pinch or two of salt, and enjoy this sauce on anything! Literally. Simple and tasty!

 

The Blanco y Negro Nachos

Now the nachos! Some of my all-time favorite nachos are served at On The Border. I love their big half-shell chips, freshly fried and big enough that when the menu says it comes with six nachos you don’t feel ripped off.

These chips are so easy to prepare, and make the nachos so much more authentic and delicious, so just do it. You can make the chips the day before if needed, just keep them stacked in a container that will protect them from cracking.

 

The Chips

Step 1 ~ 2 minutes

For corn tortillas I’m a dedicated Guerrero fan. I can do generic on a lot of things, but these corn tortillas are an exception. And they don’t cost much more than the generic brand.

Grab 10 corn tortillas and a pizza cutter, and slice each tortilla in half.

Stacked and ready to fry.

 

Step 2 ~ 15 minutes

Heat 2 inches of oil in a large heavy pot. Test the oil with a corn tortilla. When it fries vigorously it’s ready to go.

Fry the tortilla chips two at a time, flipping when the first side is golden brown.

 

Step 3 ~ 1 minute

Remove the fried tortilla chips to a paper towel lined pan and lightly salt the chips while they’re still hot.

Keep the chips safe until you’re ready to prepare the nachos.

 

The Nachos

If you’re using leftover fish some of these ingredients will be unnecessary.

If you’re starting from scratch, this is what you need:

Fish Fillets  |  Fajita seasoning  |  Lime  |  Cilantro  |  Chips
Monterey Jack cheese  |  Black beans  |  Green Chile Creme Fraiche  |  Pico de Gallo  |  Avocado

 

Step 1 ~ 5 minutes

Make sure the fish fillets are completely boneless, and sprinkle both sides with a generous helping of fajita seasoning.

We love the Fiesta Brand Fajita Seasoning.


Squeeze the juice of a whole lime over both sides of the fillets.

Sprinkle the fillets with chopped cilantro.

Refrigerate the marinated fillets while preparing the remaining ingredients.

 

Step 2 ~ 15 minutes

Build a big fire.

Fish should be grilled hot and fast to make it easier to handle and flip in the cooking process.

 

Step 3 ~ 5 minutes

Prepare the nacho prep station. Drain and rinse a can of black beans.

Grate a 16 ounce block of Monterey Jack cheese.

Keep the chips on hand.

 

Step 4 ~ 10 minutes

Grill the fish over the hot open flame for about 4 to 5 minutes.

Flip the fillets and cook until they’re cooked through but not dried out.

Remove the fillets to a pan.

 

Step 5 ~ 5 minutes

Preheat the oven to 350°.

Using an oven-safe platter, arrange the chips so they’re barely overlapping.

I used two platters so I could make one plate without beans for my picky kids.

Sprinkle the chips with the shredded Monterey Jack cheese.

Scatter a few spoonfuls of black beans over the top of the cheese.

Flake 2 grilled fish fillets and scatter the meat over the top of the nachos.

 

Step 6 ~ 5 minutes

I find that the cheese melts better without getting hard by baking it instead of broiling it. It takes a few extra minutes, but the gooey cheese is worth every second. Bake the plates of nachos at 350° for 5 minutes until the cheese is melted.

***Please note:  If you choose to broil the nachos instead, be sure to select a broil-safe pan instead of a plate.***

 

Step 7 ~ 2 minutes

Top the hot Blanco y Negro Nachos with sliced avocado, and drizzle with the Green Chile Creme Fraiche. Serve the nachos with fresh Pico de Gallo.

Simply delicious!

 

I’d love to hear what you think about these nachos. Let a comment below!

Choose your printable recipe style: Blanco y Negro Nachos ~ Printable Index Card or Printable Full Page Recipe
Green Chile Creme Frache ~ Printable Index Card or Printable Full Page Recipe.

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