How To Make Blue Corn Nachos with Homemade Guacamole Recipe
Your favorite nachos made more delicious with this simple nachos recipe dipped with homemade guacamole for a perfect and tasteful combo.
Serves:
Ingredients
Nachos
- 1 ½cupsraw cheddar or Jack cheese, shredded
- Blue corn chips
- ⅓cupcrumbled feta cheese
- ¼cupred onionchopped
- ⅓cuproasted red pepperchopped
- 1pcjalapeñoseeded and membranes removed, finely chopped
Guacamole
- 2pcsripe avocados
- 1tbspfresh lime juice
- 2clovesgarlicminced or crushed through a garlic press
- ½tspsalt add more to taste
- 2tbspfresh cilantrochopped
- 1/4tspground coriander
- 1jalapeñoseeded and finely chopped, optional
- 3pcsradishtop and bottom ends removed and finely sliced
Instructions
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Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Place handfuls of chips on the baking sheet and distribute evenly, minimizing the gaps between chips.
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Sprinkle generously and evenly with shredded cheese. Sprinkle veggies over the cheese, then sprinkle on the feta. Repeat to build layers if you’re feeding a crowd.
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Bake until the cheese is melted and bubbling, about 15 minutes for a single layer or 20 minutes for multiple layers.
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Serve immediately on a heat-safe surface.
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While the nachos are baking, make the guacamole. Slice the avocados in half length-wise, running your knife around the pit.
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Twist the halves in opposite directions, then pull apart the halves. Dislodge the pits and use a large spoon to scoop the flesh into a medium bowl.
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Sprinkle with lime juice, then mash the avocado with a large fork or potato masher.
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Stir in the garlic, salt, cilantro, coriander, jalapeño, and chopped radishes. Serve immediately.
Nutrition
- Calories: 1367.64kcal
- Fat: 106.58g
- Saturated Fat: 52.38g
- Trans Fat: 1.56g
- Monounsaturated Fat: 37.83g
- Polyunsaturated Fat: 6.63g
- Carbohydrates: 51.94g
- Fiber: 18.51g
- Sugar: 21.40g
- Protein: 60.51g
- Cholesterol: 268.14mg
- Sodium: 2252.71mg
- Calcium: 1715.52mg
- Potassium: 1703.67mg
- Iron: 3.42mg
- Vitamin A: 758.26µg
- Vitamin C: 283.85mg
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