Loaded Nachos

Dive into this Bricknic nachos recipe, where tortilla chips meet a hearty mix of cheddar and Monterey Jack cheeses, black beans, corn, and red onions, all baked on a Bricknic cooking brick. Customize with jalapeños for extra spice or keep it mild. Top with fresh tomatoes, olives, and cilantro, and serve with dollops of sour cream and guacamole. Perfect for sharing, these nachos are sure to be a hit at any gathering or casual family night!

Ingredients:

• 1 Bricknic cooking brick
• 200g tortilla chips
• 100g shredded cheddar cheese
• 100g shredded Monterey Jack cheese
• 80g black beans, drained and rinsed
• 60g corn kernels (canned or frozen)
• 40g diced red onion
• 30g sliced jalapeños (optional, adjust to taste)
• 10g chopped fresh cilantro
• 40g diced tomatoes
• 30g sliced black olives
• 60g sour cream
• 60g guacamole (optional)
• Salsa for dipping

Instructions:

1. Preparation:

   • Preheat the Bricknic cooking brick, allowing it to heat for about 5-10 minutes.
     
     

2. Assembling the Nachos:

   • Arrange a layer of tortilla chips on the Bricknic cooking brick.
   • Sprinkle half of the shredded cheddar and Monterey Jack cheeses over the tortilla chips.
   • Evenly distribute the black beans, corn, red onion, and jalapeños (if using) over the cheese.
   • Add the remaining shredded cheeses on top of the toppings.
     
     

3. Final Cooking:

   • Allow the nachos to cook on the Bricknic cooking brick for about 5-7 minutes, or until the cheese is melted and bubbly, and the chips are slightly crispy.
   • Carefully remove the cooking brick from the heat source, using caution as it will be hot.
   • For the finishing touch, sprinkle diced tomatoes, sliced olives, and chopped cilantro on top. Add dollops of sour cream and guacamole (if using).
   • Serve the nachos with salsa for dipping.