Nachos with Pico de Gallo, Fresh Guacamole, and Smoky Sour Cream - Goodness Me!

Nachos with Pico de Gallo, Fresh Guacamole, and Smoky Sour Cream

June 27, 2019 2 min read 0 Comments

Nachos with Pico de Gallo, Fresh Guacamole, and Smoky Sour Cream

Nachos with Pico de Gallo, Fresh Guacamole, and Smoky Sour Cream

INGREDIENTS:

  • 2 bags Goodness Me! tortilla chips
  • 2 cups aged cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • ½ bunch green onions, sliced
  • 1 jalapeno pepper, thinly sliced (Removing all the white reduces much of the pepper heat!)

Pico de Gallo:

  • 2 cups plum tomatoes, seeded and diced
  • ½ cup red onion, finely diced
  • ¼ bunch cilantro, chopped
  • ¼ cup extra virgin olive oil
  • 2 tsp sea salt
  • ½ tsp black pepper
  • 1 lime, juiced

Chipotle Sour Cream:

  • 1 cup sour cream
  • ½ cup mayonnaise
  • 2 tbsp chipotles in adobe sauce, pureed well
  • 1 lime, juiced
  • 1 tsp sea salt

Guacamole:

  • 4 avocados, ripe
  • 2 limes, juiced
  • 1 plum tomato, seeded and diced
  • 1 jalapeno pepper, seeded and diced finely
  • ¼ bunch cilantro, washed and chopped
  • 2 tsp sea salt

METHOD:

Pico de Gallo: combine all ingredients except the lime juice and salt. This can be done up to a day in advance. An hour before serving, mix in the salt and lime juice and adjust seasoning to taste.

Chipotle Sour Cream: combine all ingredients a day in advance and allow to sit, covered, in the fridge. Before serving, test the heat and add more sour cream if it’s too hot or more chipotle if it’s too cool.

Guacamole: scoop out the avocados with a large spoon into a bowl and chop roughly. Add the lime juice and salt and mix with a fork, crushing the larger pieces against the side of the bowl. Test for seasoning then add the remaining ingredients. Cover and store in the fridge until needed.

For the Nachos: on parchment lined baking sheets, lay the nachos out so the sheet pan is covered but the nachos are not piled too high. This may take 3 pans. Sprinkle generously and evenly with cheddar and mozzarella and bake in a 400F oven until the cheese is melted. Remove from the oven and allow to cool slightly. Pull the nachos apart into large many chip pieces and lay on a serving platter. Between layers, sprinkle on some Pico de Gallo, green onions and jalapeno. Repeat this until all the chips are piled onto the platter. Serve with more Pico de Gallo, Chipotle Sour Cream and Guacamole.

Goodness Me!
Goodness Me!



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