Add these delicious nachos to your next sports, tailgate or Super Bowl party!
Author: Courtesy of California Avocado Commission (Chef Kent Rathburn) - www.avocado.org
Suggestions: * Large avocados (about 8 oz each) are recommended for this recipe. If using smaller or larger size avocados adjust the quantity accordingly.
Serves: 8 person(s)
Preparation Time: 15 mins
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
114.29 g baked tortilla chips ***
2 Tbsp grated low fat Cotija cheese **
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.
*** 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.
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