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