Fully Loaded Nachos!

Who doesn’t love nachos?! They are amazingly tasty any way you make them!! I went a little crazy at Costco today. Every time I go there, I always tell myself that I’m only going to buy what I actually need this time, however it always fails. I always end up buying more than I bargained for and the worst part is finding a place to put everything once I’m home (and carrying it all up to my apartment–ugh!!) Today was no different and I overbought a ton of food, including a humongous bag of tortilla chips. Note to self: Don’t go food shopping hungry!! I knew immediately that I wanted to make something fun, tasty, and comforting with these tortilla chips. So I decided to make nachos and use a lot of the tortilla chips and cheese that I bought (I love cheese–any kind of cheese!!). The nachos came out great and I definitely recommend making them! I made them slightly healthier by adding a ton of veggies–this made me feel better about eating them. They are great for a movie night, watching a game, hanging out with friends–I mean, do you really need a reason to make them? I will definitely be making these again!

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Fully Loaded Nachos


Assembly:

12 ounce bag of tortilla chips

2 teaspoons of oil – vegetable or olive oil (nonstick spray is good too)

2 cups of shredded mozzarella cheese

Monterey Jack Cheese-I could only find sliced version of this cheese in my local supermarket so I shredded about 5 slices of this cheese over the nachos. However if you find the shredded version, then use 2 cups.

2 corns on the cob, husked

1 poblano pepper, sliced into long strips

1 15 ounce can of black beans, rinsed and drained


Toppings:

1/2 of a large white onion, diced small (scallions would work great here too!)

1 jalapeno, sliced thin

2 medium radishes, sliced thin

1 avocado-cubed (click here to see how- cubed avocado)

1 handful of cilantro, chopped

1-2 Roma tomatoes, diced

Shredded lettuce

Hot sauce, to taste (I use Siracha–yum!!)

1/2 cup sour cream–dollop on top of the nachos

Take the corns on the cob and poblano pepper and char them over a gas flame or on a grill. Be careful when doing this because the kernels will make some popping noises when the kernels are in the process of blistering. Cook the corn until it is at least half blackened and cook the poblano pepper until the skin is blackened all over. Take off the fire and let them cool. Cut the kernels off of the corn and peel/remove charred skin from the poblano pepper. Slice thin strips of the poblano pepper.

Heat oven to 400 degrees. Take a baking sheet and wrap aluminum foil around it for easy cleanup. Spread or spray oil all over it. Layer the baking sheet evenly with 1/3 nachos, 1/3 cheeses, 1/3 poblano pepper, 1/3 corn, and 1/3 black beans. Repeat this 2 more times. Stick the baking sheet into the over for about 15-20 minutes, until the cheese is melted.

In the meantime, prep your toppings. In no particular oder, dice up white onion, thinly slice jalapeno, thinly slice radishes, cube avocado, roughly chop up cilantro, dice tomatoes,  shred lettuce.

Take out the nachos from the oven and top them with as much of the topping that your heart desires. I also added hot sauce (siracha) and dollops of sour cream on mine.

Enjoy and please share any comments or questions you may have. I would love to see how yours turns out! Make sure to tag me @lizskosherkitchen if you share it on social media so I can see your masterpiece!

**Tips: 

-I wrote down the portions I used, however you can add or reduce the amounts based on your own taste. I love lots of cheese! So the more the merrier for me. 

-I used a disposable aluminum baking sheet for these which I was able to throw away after the nachos vanished. But you can use any baking sheet and wrap aluminum foil around it for easy clean up. 

-These nachos are best eaten when they are still warm so the cheese does not harden. 

-If you have a little more time on your hands and want to impress your guests, you can easily make you own tortilla chips at home. It’s super easy to make and they might even be tastier than the store-bought ones. Click the link to see how! Homemade Tortilla Chips

-You can set up a buffet of all the toppings and let your guests put whatever they like on the nachos from the oven. Some people might not like onions–like my husband!!

 

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