One of the most common questions people ask about this blog is how I decide what to make. The answer is as simple as "whatever I feel like eating at the moment (and is within my capabilities to cook)". The execution of those whimsies is another story. A lot of posts sit perpetually unpublished because I'm unhappy with one thing or another, sometimes I try to make a more creative variation on a classic dish and by the time the recipe is perfected, I don't want to eat it anymore. But there's always some success among the many attempts and this post is a great example of when the process works!
I've been having some really strange food obsessions lately, with special emphasis on nachos, banana shakes, and red meat, none of which are foods that I have ever in my life craved or sought out with such fervor until the last few weeks, separately of course (although...steak nachos with a side of banana shake? Sign me up). Today's recipe is a manifestation of the nacho obsession, which started on super bowl sunday and has yet to show signs of diminishing. They're loaded with cheese and all the best veggie toppings for a fun snack or meal. I decided to go sans meat to give them a fresher, lighter vibe, but you can alter them to your heart's content since nachos don't really need a recipe. They're just so goshdang colorful and delicious that I had to share. Hope you guys enjoy.
Notes:
Serves about 4.
Ingredients:
For the guacamole:
3 medium avocados
1 small tomato, small dice
1/4 medium white or yellow onion, minced
2 to 3 tbsp chopped cilantro
1 jalapeño, seeded and finely chopped
2 tbsp freshly squeezed lime juice, plus more to taste
1/2 tsp salt, plus more to taste
For the nachos:
1 tbsp neutral oil
1 & 1/2 cup corn kernels (from about 2 large ears)
1 cup black or pinto beans, drained and rinsed
2 cups grated cheddar cheese
10 oz tortilla chips
1/4 cup pickled onion
3 radishes, thinly sliced
1 to 2 jalapeños, thinly sliced
1/2 cup iceberg lettuce
2 tbsp chopped cilantro
a few dollops of guacamole
a few dollops of sour cream
Instructions:
For the guacamole:
Cut the avocados in half and remove the pits. Score the avocado halves in a grid pattern and scoop them into a medium mixing bowl. Lightly mash with a fork or whisk. Add the tomato, onion, cilantro, jalapeño, lime juice and salt. Mix until combined. Taste and add more lime juice or salt as desired.
For the nachos:
Preheat oven to 375 degrees F.
Heat oil in a medium pan over medium high heat. Add corn and a pinch of salt and cook for 3 to 4 minutes.
Grease a large, rimmed baking sheet with oil or cooking spray. Assemble the nachos by placing half the tortilla chips on the baking sheet, then half the black/pinto beans, corn, and cheddar in an even layer. Repeat with a second layer of chips, beans, corn, and cheddar.
Bake nachos for 12 to 15 minutes or until the cheese is melted and toasty. Remove from the oven and top with pickled onions, sliced radishes, jalapeños, lettuce, cilantro, guacamole, and sour cream. Enjoy immediately.