Celebrate ''Tortilla Chip Day'' with Loaded Nachos and the Ultimate Cheese Sauce!

Oh, and we’ve also added a simple but tasty guacamole recipe!

Tortilla chips aren’t just a snack, they’re an experience! Crunchy, versatile and perfect as a base for creamy, cheesy goodness. On Tortilla Chip Day, we celebrate this ultimate comfort food with an "over-the-top recipe": Loaded Nachos with a rich, bold cheese sauce. Perfect for drinks night, an outdoor BBQ or just because you can!

The Secret? The Cheese Sauce!

Loaded nachos are all about the cheese sauce. Not a store-bought version, but a flavor explosion with Old Amsterdam, Cheddar and Beemster Extra Old. This 26-month-aged cheese adds a deep, intense cheese flavor and melts beautifully into the creamy sauce. Add The Windmill Grill Chicken spices and a touch of chili, and you’ve got gold in a pan!

What do you need?

A skillet, saucepan, trivet, gloves and a delicious recipe!

For the cheese sauce:

200 ml cream

150 g fresh cheddar, grated

100 g Old Amsterdam, grated

75 g Beemster Extra Old, grated (for that deep, bold cheese flavour!)

1 tsp The Windmill Grill Chicken spices

Chili flakes (optional, for extra heat)

Fresh herbs (like parsley or chives), finely chopped

For the loaded nachos:

1 bag of tortilla chips (plain or lightly salted)

1 small can of corn 

200 g grilled chicken (cubed or pulled)

1 red bell pepper, finely chopped

1 jalapeño, sliced

100 g grated cheese of choice (extra cheesy topping!)

Fresh coriander or parsley, for garnish

For the guacamole (tasty and simple!):

2 ripe avocados

1 lime (juice)

1 small red onion, finely chopped

1 garlic clove, pressed

1 small tomato, finely chopped

1 tbsp fresh coriander (optional)

Salt and pepper to taste

How to make it:

Cheese sauce:

1. Heat the cream just below boiling point in a saucepan over low heat. Add the cheddar and Old Amsterdam and stir until smooth.
2. Add the grated Beemster Extra Old and let melt. This adds a deep, savory flavor and a slightly crunchy texture from the aging crystals.
3. Season with The Windmill Grill Chicken spices and a pinch of chili flakes (optional). Stir in the fresh herbs.

Guacamole:

1. Mash the avocados in a bowl to a chunky purée.
2. Add the lime juice to prevent discoloration.
3. Stir in the finely chopped red onion, garlic, tomato, and coriander.
4. Season with salt and pepper.

Loaded nachos:

1. Spread the tortilla chips in a heatproof dish or pan. Top with grilled chicken, bell pepper, and jalapeño.
2. Sprinkle with extra grated cheese and briefly place under a grill (or over open flame) until the cheese is melted.
3. Drizzle the warm cheese sauce generously over the nachos and garnish with fresh coriander or parsley.
4. Serve with a big spoon of guacamole on the side!

Is your mouth watering? Then order your essentials quickly and get started!

Have you made this recipe and taken some delicious photos? We’d love to see them, so share your result with us via our social media! 

''¡Buen provecho!''