Cheesemonger Four-Cheese Nachos - tomato

Method

• In a medium mixing bowl, combine the tomato, onion, jalapeno and black beans and mix thoroughly.
• Drain the mixture thoroughly to get rid of any excess moisture or your chips will be soggy.
• Grate the Grana Padano, cheddar and Swiss using a microplane and mix them together.
• Break the triple cream apart using your fingers or a spoon into roughly teaspoon-sized blobs.
• Add to the cheese mixture.
• Wash and pat dry the cilantro.
• Remove the leaves from the stems, then roughly chop the rest of the cilantro leaves.
• Add the cilantro to the tomato mixture.
• Preheat the broiler to high (or 500 F if youre able to set the temperature on your broiler).
• Line the bottom of an 8 x 11'' baking dish with a layer of tortilla chips.
• Line a baking sheet with a silicone baking mat or aluminum foil and add a layer of tortilla chips to that.
• Add a third of the tomato mixture to the baking sheet and a third to the baking dish.
• Add half of the cheese mixture to each.
• Put the baking dish under the broiler until the cheese is bubbling and starting to turn golden brown; watch carefully as it broils, since the uncovered chips can burn easily.
• Remove from the oven and put the baking sheet under the broiler until the cheese is bubbling and starting to turn golden brown, then remove from oven.
• Chop the avocado now.
• Top the nachos from the baking dish with the nachos from the baking sheet, using a spatula to help you.
• Top the finished nachos with the remaining tomato mixture and avocado.
• Garnish with cilantro leaves and serve with lime wedges.