K.J.L.M.Nachos

Kyle and I LOVE Nachos. These are a combination of our favorite recipes from around the world. 

1 Package Corn Tortillas

Canola Oil

1 Cup Asadero Cheese, Shredded

1 Cup Monterey Jack Cheese, Shredded

1 Can Pinto beans

1/4 Cup Sour Cream 

1/4 Cup Fresh Cilantro, Roughly Chopped

1 Large Tomato, Diced

1/2 Red Onion, Diced

1 Clove Garlic, minced 

1 Avocado

Sea Salt

Black Pepper

Heat Canola Oil in a Medium Skillet. Cut Tortillas into eighths. Once the bottom of a wooden spoons sizzles when pressed to the bottom of the hot skillet, the oil is ready. Fry chips about 8-10 at a time and drain on paper towels. 

Peel and remove seed from Avocado. Use a fork to smash the avocado into Guacamole. In a small bowl, mix the Avocado, Minced Garlic a little Sea Salt and Black Pepper.

Drain the Pinto Beans and heat up in a small pot. Once hot, use a fork, Pastry Cutter or electric beater to smash them and turning them into refried bean consistency. 

on a foil covered cookie sheet put One layer of chips, one layer of beans, 1/2 cup Asadero Cheese, 1/2 Cup Monterey Jack Cheese, Repeat. 

place under the broiler in the oven for 7 minutes, or until all of the cheese is melted and bubbly. 

Transfer the Nachos to the platter you'll be serving them on.

Add Red Onion and Tomatoes. 

Drizzle with Sour Cream. Scoop a nice amount of the Avocado onto the top and Sprinkle with Cilantro!