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!


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