California Avocado Roast Corn Nachos

California Avocado Roast Corn Nachos

Add these delicious nachos to your next sports, tailgate or Super Bowl party!

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (1 rating made) Rate
Serves: 8 person(s) Change

Preparation Time: 15 mins
Cooking Time: 5 mins
Extra Time: 1 hr
(for refrigeration)

Yield: 8 x approx 1/4 cup servings

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe

Ingredients Convert to Metric

  • 1/2 medium red onion, diced
  • 1/2 Tbsp minced garlic
  • 2 ripe Fresh California avocados (about 8 oz each), peeled, seeded and diced *
  • 1/2 Tbsp chopped cilantro
  • 1/2 jalapeno, stemmed, cored and finely diced
  • 1/4 cup roasted corn kernels
  • 1/4 cup black beans, rinsed
  • 1 Tbsp fresh lime juice
  • 1 dash of salt
  • 4 oz baked tortilla chips ***
  • 2 Tbsp grated low fat Cotija cheese **

Directions:

Sauté diced onion over medium heat until tender. Allow onion to cool.

In a medium bowl, mix together cooked onion, garlic, avocado, cilantro, jalapeño, corn kernels, and black beans. Season mixture with lime juice and salt. Chill in refrigerator for one hour.

Serve over baked tortilla chips, garnish with cheese and serve.

Variations:

** If low-fat Cotija (Mexican) cheese is not available, can replace with regular Cotija or low-fat fresh Parmesan cheese.

*** TORTILLA CUPS (alternative to tortilla chips, as described in the original recipe): Using a 3-inch diameter circular cookie cutter, cut circles out of corn tortillas. Fill a large pot or deep fryer three-fourths with oil and place over medium-high heat. Heat oil until it reaches 350ºF. Place one tortilla round into oil. Using a 2 oz. ladle, press the tortilla into the oil so it forms a cup around the ladle. Keep tortilla round submerged until crisp. Remove and place on paper towel to eliminate excess oil. Repeat procedure with remaining tortilla rounds.

Note: Serving suggestions are not included in the nutritional analysis.

Tips:

* Large avocados (about 8 oz each) are recommended for this recipe. If using smaller or larger size avocados adjust the quantity accordingly.

Thanks to Courtesy of California Avocado Commission (Chef Kent Rathburn) - www.avocado.org