Nachos special
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Having friends over for the evening? Make a big batch of Mexican nachos for a treat. Corn tortilla chips are mixed with the filling, sprinkled with cheese, and baked in the oven for a few minutes to combine the flavors. Soft nduja sausage serves as the meat base for the filling. Canned pinto beans, corn kernels, fresh radishes, green onions, and spicy jalapeño rings make a perfect accompaniment. Before serving, drizzle the finished nachos with piquant salsa and top with slices of fresh avocado and cilantro.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Nachos
- 170-220 g of smoked soft nduja sausage
- 1 bag (220 - 280 g) of white corn tortilla chips
- 1 bunch green onions, thinly sliced
- 2 cups canned pinto beans, rinsed
- Finely grated zest of 1 lime
- 12 radishes, thinly sliced
- 1 cup queso fresco cheese
- 1 tbsp. fresh corn kernels
- 2 tablespoons pickled jalapeño rings, or to taste
- 2 Hass avocados
- 0.5 cup fresh cilantro leaves
Salsa
- 3 large heirloom tomatoes (about 1.1 kg), cored
- 1 large red onion
- 1 serrano pepper, stem removed
- 1 cup fresh cilantro (leaves and stems)
- 1 tbsp Mexican beer (pour the rest into glasses)
- Juice of 1 lime
We recommend
Recipes with similar ingredients: pinto beans, radish, queso fresco cheese, corn, sausage, tortilla, salsa sauce, serrano pepper, tomatoes, lime juice, Avocado
Cooking the dish according to the recipe:
- Prepare the salsaCoarsely chop the tomatoes, onion, and chili pepper and transfer to a food processor. Add the cilantro and beer and process until smooth. Add lime juice, 1 teaspoon salt, and black pepper to taste.
- Preheat oven to 150°C.
- Make nachosToast the nduja in a skillet over medium heat until fluffy, 3-4 minutes. In a large bowl, combine the tortilla chips with the green onions, beans, lime zest, radishes, 1/2 cup queso fresco, corn, and pickled jalapeño rings. Add the melted nduja and mix well.
- Transfer to a non-reactive baking dish, then sprinkle with the remaining 1/2 cup queso fresco. Bake until heated through (cheese should not be completely melted), about 10 minutes.
- Spoon some salsa over the nachos (save the rest for dipping). Cut the avocado in half, remove the pits, and dice the flesh. Arrange the avocado slices on top of the nachos and sprinkle with cilantro.
Author of the recipe - Chris Cosentino is the owner of a deli in San Francisco, California, and the chef at a fine-dining restaurant where tastings are allowed, such as deer kidneys and chocolate blood jelly.
Categories:
recipe / Dinner / Festive dishes / Party Dishes / Fast food / Tortilla Dishes / Appetizers / Beer snacks / Sauces / Dips / Mexican cuisine
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