Cheesy Nachos with Guacamole Salsa
Source of Recipe
Recipe courtesy Juan-Carlos Cruz
List of Ingredients
1 (8-ounce) bag baked tortilla chips
1 (15-ounce) can black beans, drained and rinsed
4 ounces goat cheese, crumbled
2 ounces low-fat Cheddar, shredded
1/4 cup sliced scallions
Guacamole Salsa:
1 cup frozen corn kernels, defrosted
1 chipotle chile in adobo sauce
1 small red onion, chopped
2 cloves garlic, peeled and finely chopped to a paste
1 lime, juiced
Salt and pepper
2 large vine-ripe tomatoes, cored and chopped into large chunks
1 avocado, peeled, pitted, and diced
1/4 cup chopped fresh cilantro leaves
Recipe
Nachos:
Preheat oven to 350 degrees F.
On an oven-safe platter, spread half of the tortilla chips. Top with half of the black beans and half of the goat cheese. Top with the remaining tortilla chips, black beans, goat cheese, and the Cheddar. Bake for 20 minutes, or until warmed through and the cheese has melted. Remove from heat and top with the scallions and serve with the Guacamole Salsa.
Guacamole Salsa:
In a mixing bowl, combine the corn kernels, chipotle pepper, onion, garlic, lime juice, salt, and pepper. Stir until combined and then fold in the chopped tomatoes, avocado, and cilantro. Serve immediately.
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