Time: 1 hour 20 min.
Complexity: easily
Servings: 8

Nachos, loaded with melting cheese and a rich, meaty sauce, are a great appetizer for house parties and sports nights. The sauce's rich, deep flavor comes from the tomatillos and chili peppers (aromatic poblano and spicy jalapeño), roasted until blackened.

Ingredients:

• 700 g tomatillos, peeled and washed
• 2 poblano chili peppers
• 2 jalapeños, 1 left whole, 1 thinly sliced
• 1 cup tightly packed cilantro, coarsely chopped (about half a bunch) + leaves for serving
• Juice of 4 limes
• 2 tbsp. l. olive oil
• 700 g lean ground beef (20%)
• 1 large red onion, finely chopped
• 3 cloves garlic, finely chopped
• 1.5 tsp ground cumin
• 2 bags of 250g corn tortilla chips
• 700 g Pepper Jack cheese, grated on a coarse grater
• 1 avocado
• 1 cup sour cream
• 1/3 cup toasted shelled pumpkin seeds

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

ground beef, ground cherries, poblano pepper, Avocado, pumpkin seed, pepper jack cheese, lime, cilantro, cumin

We recommend

Preparation:

Step 1
• Preheat oven to broil. Place the tomatillos, poblanos, and jalapeños whole on a rimmed baking sheet and broil, turning occasionally, until the vegetables are blackened in spots and tender, 18–20 minutes. Turn the oven to top-bottom mode and preheat to 375°F (190°C). Set the vegetables aside to cool slightly and handle. Peel and seed the poblanos.
Step 2
• Place the pulp in a blender along with the tomatillo, jalapeño, and remaining juice. Add chopped cilantro, the juice of 3 limes, and salt and pepper to taste. Blend until smooth and set aside.
Step 3
• Heat olive oil in a medium saucepan over high heat. Add the ground beef, season generously with salt and pepper, and cook until almost cooked through, about 5 minutes. Set aside 1/3 cup of the onion for serving, and add the remaining onion and garlic to the beef and continue cooking, stirring, for about 8 minutes more. Add the cumin and cook for 30 seconds. Add the tomatillo sauce to the pan and stir. Season with salt and pepper to taste. Keep warm.
Step 4
• Place a third of the chips on a baking sheet or oven-safe dish. Sprinkle with a third of the cheese. Layer the remaining chips and cheese in the same manner to create three evenly distributed layers of chips and cheese. Bake in the oven until the cheese is melted and bubbly, about 8 minutes. Meanwhile, mash the avocado with the remaining lime juice. Season with salt and pepper to taste.
Step 5
• Top nachos with warm meat sauce, mashed avocado, sour cream, sliced ​​jalapeño, pumpkin seeds, 1/3 cup diced red onion, and cilantro. Serve immediately.

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