Mexican Street Nachos
Ingredients
2 tablespoons extra virgin olive oil
1 pound frozen corn (about 3 cups), still frozen
2 tablespoons mayonnaise
1 (14-ounce) bag low salt tortilla chips
1 pound Monterey Jack cheese
1 tablespoon cornstarch
1/2 cup cream
1/2 cup milk
1 clove garlic, minced
1/4 cup crumbled cotija cheese (can sub crumbled feta)
1/8 teaspoon chipotle chili powder (can use regular chili powder or smoked paprika)
2 tablespoons Mexican crema or 2 tablespoons sour cream that has been slightly diluted with water
1/2 lime
2 tablespoons chopped cilantro
Directions:
Grate the Monterey Jack cheese.
Heat the oil on high heat. When the oil is almost smoking hot, add half of the frozen corn (not defrosted) to the pan. Spread it out in the pan and let it sear.
Stir occasionally, until most of the corn kernels have browned a little on at least one side.
Remove the corn from the pan to a bowl and repeat with the remaining frozen corn kernels.
Mix the corn with the mayonnaise and set aside.
Preheat oven to 350°F. Spread the tortilla chips out on a large sheet pan and place in the oven for 10 minutes, until lightly browned.
While the tortilla chips are toasting, make the cheese sauce. Set up a double boiler with an inch of water in the lower pan. If you don’t have a double boiler, place an inch of water in a small saucepan and place a metal bowl over it so that steam from the boiling water below heats the bottom of the bowl. Do not let the bowl touch the water.
Place the grated Monterey jack cheese in the top pan or bowl of the double boiler. Mix with the cornstarch. Pour in the cream and milk. Add the minced garlic.
Heat the water in the double boiler to a boil. Let the cheese gently melt, stirring occasionally, until the sauce is smooth.
Once the tortilla chips are lightly browned, remove them from the oven. Transfer to a large serving platter.
Pour the cheese sauce over the chips. Sprinkle the top with the toasted corn. Sprinkle with cotija cheese crumbles. Sprinkle with chipotle chili powder. Drizzle with the crema or diluted sour cream. Sprinkle with cilantro.
Sprinkle with squeezed fresh lime juice.
Pulled Pork Nachos
Ingredients
8 ounces of pulled pork
2 teaspoons olive oil
Salt and freshly ground black pepper
8 ounces thick tortilla chips
8 ounces shredded Monterey Jack cheese or a mix of Jack and cheddar
Thinly sliced jalapeño, fresh or pickled
Chopped fresh cilantro
Pico de Gallo
Guacamole
Sour cream
Lime wedges for serving, optional
Directions
Preheat oven to 375˚F.
Shred or cut pulled pork into bite-size pieces.
Heat olive oil in a skillet over medium heat until hot. Add pork; cook and stir until heated through and slightly crisped, 3 to 5 minutes. Season to taste with salt and pepper. Remove from heat and set aside.
Spread chips onto a quarter sheet pan in a single layer with them overlapping, but not stacked. Bake for 5 minutes until lightly crisp and fragrant.
Top hot chips evenly in 3 layers: ½ of the cheese, followed by pulled pork pieces, finishing with the remaining cheese. Bake for 5 to 7 minutes until the cheese has melted.
Serve hot, topped with jalapeño slices, lime wedges, cilantro (optional), and Pico de Gallo, guacamole, and sour cream on the side.
Traditional Nachos
Nachos
1 tablespoon extra-virgin olive oil
1 large onion, chopped
1 pound ground beef
2 garlic cloves, minced
1 tablespoon taco seasoning
kosher salt
1/4 cup water
1 large bag tortilla chips
2 cups shredded cheddar
2 cups shredded Monterey jack
1 (15-oz.) can black beans, drained
1/2 cup pickled jalapeños
Topping
1 large tomato, diced
1 avocado, diced
1/4 cup thinly sliced green onions
1/4 cup fresh cilantro leaves (optional)
Sour cream, for drizzling
Hot sauce, for drizzling
Preheat oven to 425º and line a large baking sheet with foil. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes, then add ground beef and cook until no longer pink, 6 minutes more. Drain fat.
Add garlic and taco seasoning and season with salt. Cook until meat is well browned and slightly crispy, 5 minutes more. Add water to the skillet and stir until combined.
Add half the tortilla chips and top with beef-bean mixture, half the cheese, half the black beans, and half the pickled jalapeños. Repeat one more layer.
Bake until cheese is melty, 15 minutes.
Scatter with tomato, avocado, green onions, and cilantro. Drizzle with sour cream and hot sauce and serve immediately.
