Nacho Platter with Fresh Guacamole and Pico de Gallo
These nachos so good that you will not want to wait for game day to enjoy them! We are not ashamed to admit, we frequently enjoy dinner nachos as a quick and easy meal for any of the week!
Ingredients
- 325 g bag of low sodium coloured corn tortilla chips (12 oz)
- 4 cups freshly grated smoked cheddar cheese
Fixings
- 2 cobs of corn boiled and sliced off the cob
- 2 jalapeños thinly sliced
- 2 small plum tomatoes seeds removed and diced
- ½ cup olives sliced into rings. Green, black, or mixed
- ½ cup no salt added black beans rinsed, and drained
- ⅓ cup marinated red onions see recipe
- 1 hot Italian sausage grilled and thinly sliced
Cold Fixings
- 1 avocado thinly sliced
- spicy Guacamole, recipe here quality store bought
- Pico de Gallo recipe in notes (below) or quality store bought
- Marinated onions recipe in notes (below)
- Sour cream
- Hot sauce
- Red bird’s eye chilies – slice in half seeds removed (optional)
- 3 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 400ºF.
- Line a baking sheet with foil and spray lightly with cooking oil.
- Build the nachos. Pile half the chips on the prepared baking sheet. Sprinkle half each of the cheddar, jalapeños, corn, black beans, olives, onions, tomatoes, and sausage. Create a second layer with the remaining chips, cheddar & fillings ensuring each chip has been covered.
- Bake until the cheese is completely melted, about 7 minutes.
- Add the cold toppings, avocado, some Pico de Gallo, dollops of guacamole, marinated onions, sour cream, hot sauce, chilies, and sprinkle with cilantro.
- Serve the nachos on the hot sheet pan or transfer to a serving platter.
Notes
Pico de Gallo: A little bit of work, a whole lot of flavour.
- 1 ½ cups tomatoes (seeded and diced)
- ½ cup red onion diced
- 1 tablespoon jalapeno diced
- 1 tablespoon garlic minced
- 2 limes halved
- 2 tablespoons cilantro (some reserved for garnish)
- Salt, pepper
- Mix all ingredients together. Garnish with reserved cilantro
- 1 small red onion
- ¾ cup extra virgin olive oil
- 1 tablespoon dried Mexican oregano (oregano will do)
- 1 teaspoon chili powder
- 1 tablespoon lime juice
- Thinly slice the red onion and place in a shallow bowl. In a mason jar, combine the olive oil, lime juice, oregano and chili powder and shake to combine well.
- Pour the mixture over the onions (make sure all the onions are covered). Leave onions at room temperature for 3 - 6 hours
Tried this recipe?Let us know how it was!