25-50g70% chocolateor 2 teaspoons of cacao/cocoa powder
125ml (1/2cup)FODMAP friendly stock or water
Optional extras:
Chilli flakesto taste
Corianderto taste
1-2tablespoonsof mezcal or tequila
For the queso:
2tablespoonsbutter
4jalapenosseeded and chopped
1teaspooncumin
1teaspoonsmoked paprika
1teaspoonwhite vinegar
1teaspoonbrown sugar
2large tomatoeschopped
2tablespoonscornflourmake sure it’s gluten free
180-250ml (3/4 - 1cup)lactose free milkdepending on how thick you like your dip
200gGouda or melty cheese like Swiss or GruyereI couldn’t find Monterey Jack here
150gsharp cheddarpreferably not aged as it doesn’t melt as well
To finish:
1large bag gluten free cornchips
Limesto squeeze over
Instructions
To make the chilli:
Defrost your tofu using your preferred method (click the Bolognese recipe in the intro for some options.) The quickest I have discovered is to heat it in a heatproof sieve over a pot of water, double boiler style. Squeeze as much excess liquid out as possible once you can handle it, and set aside.
Place a heavy bottomed saucepan over a medium heat. Once warmed, add the olive oil and allow to heat up. Add the finely chopped fennel, chillies, carrot and spices, and continue to cook over a medium heat until they begin to brown and shrivel. If any point you’re concerned about them sticking, lower the heat and add a splash of water.
Add the tinned tomatoes and stir well to combine. Allow to cook for a few minutes before adding the remaining ingredients, 1 at a time. Stir after each addition, and continue until all wet ingredients are added.
Finish by crumbling the tofu into the mixture, creating ‘mince meat’ sized pieces. Stir well to combine, and allow to cook for 15-20 minutes. You can add extra stock or water if you prefer a thinner chilli.
To make the queso:
Add the butter to a medium – large pot over a medium heat. Allow to melt before adding the jalapenos, fennel (if you’re using it) spices, vinegar and sugar. Stir to combine, and cook for 5-10 minutes, until the jalapenos are well cooked.
Add the finely chopped tomato, and continue to cook for another 5-10 minutes, or until the liquid thickens and appears a yellow orange.
Whisk in the cornflour, and allow the paste to cook for 10 or so seconds. Whisk as it cooks. Add the milk, starting with 3/4 cup. Whisk to combine, and cook until thickened.
Add the grated cheeses, and gently whisk until a smooth cheese sauce forms. Season generously with salt as necessary, and add freshly cracked pepper if you like.
Add the extra cup of milk only if you want a runnier queso.
Allow to cool slightly before serving.
To finish:
Arrange the cornchips in a baking dish or on a plate, depending on if you’re grilling the nachos.
Top with as much chilli as you’d like. You may very well have some leftover, depending on how many nachos you make.
Top with as much queso dip as you’d like. Again, you might have leftovers.
If you’re cooking the nachos, place them in the oven for 15-20 minutes on grill. Add the guacamole, sour cream (if you’re using it) and an optional salsa made of 1-2 large tomatoes, coriander, a squeeze of lime juice and sea salt flakes.
Notes
Plain tinned tomatoes are considered FODMAP friendly in 100g serves per person. This recipe uses 800g tinned tomatoes (2 tins) and serves 8 people, which puts it within an acceptable FODMAP limit. Regular tomatoes have recently been updated to lower their FODMAP friendly threshold. 1/2 a common tomato is now considered a FODMAP friendly serve. Adjust the tomato content of the queso according to how much of it you intend to eat.