I didn't know what "rattlesnake cheddar" was when I bought it. All that I knew was that it looked spicy and was on sale. With the price of cheese these days, I pretty much buy anything and everything with a good markdown. So, I picked this one up without much thought to it. It turned out to be seasoned with habaneros and tequila. Which is maybe the most fun that I've had with a radom sale cheese purchase! And what else would I do with such find but make nachos?? Hence the Rattlesnake Cheddar Nachos. I also added Fennel, Tomato, and Jalapeño Quinoa. Although it might be fair to say that the cheese is indeed the star of the show here. Although I am incredibly fond of the fennel in this quinoa recipe.
Gallery
Variations of Rattlesnake Cheddar Nachos
I don't always have rattlesnake cheddar. I didn't even realize that my local grocery store had rattlesnake cheddar until it was on sale and I believe being discontinued because I've never seen it since. It was likely due to the exorbitant prices of dairy these days. Although I perpetually have hot peppers on hand. So, I do have a plethora of spicy nachos to satisfy the taste for spice. There are also, obviously, plenty of other hot cheeses out there. There's usually some kind of habanero variety floating around my specialty cheese isles. Although spicy peppers do make for a great substitute. Especially when you can grow some of them yourself and pick them right off of the vine. Really, anything works, though. If I'm not making enchilada sauce, though, I'm constantly just dumping heaping amounts of hot sauce onto everything!
Cook Quinoa w/ Tomatoes, Jalapeños, & Fennel. This takes about an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of rice or quinoa in the fridge for exactly this purpose.
I also topped this with Potluck Avocado Dip w/ Greek Yogurt & Sunflower Seeds. This is entirely optional. You can easily substitute sour cream or omit it entirely for a more vegan recipe. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!
Nachos
Preheat oven to 350 degrees Fahrenheit.
Meanwhile, lay out tortilla chips across a baking sheet.Cover until you can't see the baking sheet any longer. They should be touching, but not overlapping too much. You really just want to be able to add toppings to every chip without it getting too much on the baking sheet!Exactly how much chips you use is largely a matter of personal preference as well. I've never sat there carefully measuring chips! Roughly two handfuls usually equates to about a serving. I tend to cook far more than I actually need, though. So, as always, adjust to personal preference!
Spread toppings evenly across the tortilla chips.This acts largely like refried beans would in a typical nacho recipe. You can either spread across each of the chips or just drop little dollops across the chips.
Sprinkle with cheese.
Bake for 15 minutes, or until the cheese melts and the chips begin to toast.
Serve
Once the nachos are done cooking, remove from the oven and top with avocado dip, hot sauce, and a dash of salt and pepper.
Serve immediately. Once the nachos begin to cool down, the tortilla chips will absorb too much moisture and soften. Once this happens, there isn't a lot that you can do to crisp them up again!
Tips, Tricks, & Notes
For a more in-depth article on nachos, check out my article on The Fundamentals of Making Nachos. I make suggestions on settling the microwave vs. oven debate and give suggestions on serving size, topping order, and potential reheating tips and tricks.
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