The Hoard

D&D 2024 recipe: The Hoard. Source: Puncheons and Flagons. recipe type The Halfway Inn, serves 6-8, diet Contains meat Ingredients 1 (12-ounce) bag tortilla chips, preferably thick-cut or restaurant-style 1 cup canned black or pinto beans, drained and rinsed 0.5 cup sliced pickled jalapeños (optional) 8 ounces cheddar and/or Monterey Jack cheese, grated 2 avocados, mashed 1 tablespoon fresh lime juice 0.5 teaspoon kosher salt 0.25 cup cotija cheese, crumbled 0.5 cup sour cream 1 large radish, thinly sliced 0.25 cup fresh cilantro leaves, roughly chopped Instructions To make the pico de gallo: In a medium bowl, sprinkle the tomatoes with salt and toss to combine. Transfer to a fine-mesh strainer, set the strainer over the medium bowl, and allow to drain for 30 minutes. Discard the liquid from the bowl and return the tomatoes to the bowl. Add the onion, serrano, cilantro, and lime juice. Toss to combine, seasoning with more salt to taste. Cover and place in the refrigerator until ready to use. To make the cheese sauce: In a medium saucepan, combine the cheese and cornstarch by tossing them together. Add the evaporated milk and set the saucepan over low heat, stirring constantly until the cheese has melted and the mixture is thickened and bubbly, about 5 minutes. Stir in the salt, pepper, garlic powder, chili powder, cumin, chopped pickled jalapeños, and hot sauce (if using). If the texture is too thick for your liking, thin the cheese sauce with additional evaporated milk. Set aside. With a rack in the middle position, preheat the oven to 375°F. Line a baking sheet with foil. To make the nachos: Spread half the tortilla chips over the prepared baking sheet and drizzle with half of the cheese sauce. Spread half the beans and jalapeños (if using) evenly over the cheese sauce. Sprinkle half of the grated cheese evenly. Add the remaining chips to create a second layer and repeat the process with the cheese sauce, beans, jalapeños, and grated cheese. Bake for 5 minutes,...