Happy International Nachos Day!
“Going green” seems to be on everyone’s minds these days including these nachos. This is also a spinach and artichoke dish at its finest because the only thing you have to do is dig in!
When it comes to pairing nachos with a drink, beer immediately springs to mind, but seeing that this is no ordinary nachos recipe, we suggest you head on over to your wine cabinet.
The fizz in this easy drinking Polkadraai Sparkling Brut, produced by Stellenbosch Hills, cuts through the mouth-coating consistency of the cheese. Made from Sauvignon Blanc grapes, this refreshing drier style bubbly has lively fruit flavours, combined with a crisp acidity.
Ingredients
- 2 Tbsp butter
- 1 tsp minced garlic
- 3 Tbsp flour
- 2 c heavy cream
- 1 pkg (12 ounces) frozen spinach thawed, drained, and squeezed dry
- 1/2 can tomatoes, or chopped tomatoes, drained
- 1-2 c mozzarella cheese
- 1/2 bag tortilla chips
- 1/2 can artichoke hearts, drained and chopped
- kosher salt to taste
Instructions
- Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Spread tortilla chips out in an even layer.
- In a medium saucepan, melt the butter over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Whisk in the flour until completely free of lumps; let cook for 1 minute, whisking constantly. Whisk in the cream until free of lumps. Cover and let simmer until thickened, about 5 minutes. Do not boil.
- Turn off heat and stir in spinach, artichokes, and salt. Pour the mixture evenly over the chips. Top with tomatoes and Mozzarella cheese.
- Bake chips for 10-15 minutes or until golden brown and bubbly.
The Polkadraai Sparkling Brut is currently only available from the cellar door in Stellenbosch.
