Makes 4 individual generous servings of nachos. The little bit of extra work to make the fresh salsa and aioli is what really takes these nachos up a notch.
Ingredients:
Large bag of Tostito Rounds tortilla chips (or your preference)
400 ml canned refried beans with mild green chilies
1 cup grated monterey jack jalapeno cheese (or mozz style Daiya shreds)
Chipotle garlic aioli (see recipe below or use sour cream)
Fresh avocado tomato salsa ( see recipe below or use jarred salsa and fresh slices of avocado)
Aioli Ingredients: Makes 1/4 cup
1/4 cup vegenaise mayo (or regular mayo of choice)
1-3 teaspoon of hot sauce (we prefer Frank’s Red Hot Original)
1 teaspoon roasted garlic powder (or 1 clove fresh crushed garlic)
- Whisk ingredients together with a fork.
Fresh Avocado Tomato Salsa Ingredients: Makes 4 servings
2-3 medium ripe vine tomatoes, diced
1/2 fresh lemon or lime, juiced
2 slices of red onion, diced finely
1 ripe avocado, diced
1 Tablespoon fresh chopped cilantro (or dried leaves)
Salt and pepper to taste
Pinch of red pepper flakes (for spice)
- Combine ingredients and toss gently (keeps in the fridge 1-2 days).
Nacho Instructions:
- Prep the aioli and salsa. Set aside.
- Lay out a quarter of the tortilla chips on a small baking sheet, top with generous dollops of refried beans, and cover in 1/4 of the grated cheese. Place in cold oven, turn the oven on to 375 degrees F and bake for 10 minutes till cheese is bubbly, melted, and starting to brown. Remove from oven.
- Loosen melted cheese around the edges and slide onto a plate. Top with salsa and aioli or sour cream. Enjoy!
Plum Hill 