Cheesy Elote Nachos
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Recipe Intro From tishasveggieeats
Take your game-day snack game to the next level with these cheesy elote nachos! Inspired by the vibrant flavors of Mexican street corn, these nachos bring a kick of spice and creamy queso goodness, loaded with Red Gold Mild Diced Tomatoes + Green Chilies. Perfect for gatherings, these nachos are quick to prepare, packed with flavor, and sure to please a crowd!
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Recipe Card
For the Elote
ingredients
- 1 cup fire-roasted frozen corn
- 1 tablespoon water
- 2 tablespoons nonfat plain Greek yogurt
- 1 1/2 teaspoons mayonnaise
- 1 teaspoon chili powder
- Juice from 1/4 lime
For the Queso
ingredients
- 1 1/2 teaspoons unsalted butter
- 1 teaspoon unbleached all-purpose flour
- 3/4 cup unsweetened plain plant milk
- 1/3 cup fat-free shredded cheddar cheese
- 1/3 cup light shredded Mexican cheese blend
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 cup Red Gold Mild Diced Tomatoes + Green Chilies
For the Nachos
ingredients
- 3 cups tortilla chips
- 1/4 cup Red Gold Mild Diced Tomatoes + Green Chilies
- 1/4 cup fat-free shredded cheddar cheese
- 1/4 cup light shredded Mexican cheese blend
- Freshly chopped cilantro, for topping
- Jalapeño slices, for topping
For the Yogurt Crema
ingredients
- 2 tablespoons nonfat plain Greek yogurt
- Juice from 1/4 lime
- 1 teaspoon freshly chopped cilantro
To make the elote
Method
Step 1
In a microwave-safe bowl, add corn and water. Microwave for 2–3 minutes, or until steamed.
Step 2
Mix in Greek yogurt, mayonnaise, chili powder, and lime juice until well combined. Set aside.
To make the queso
Step 1
In a small pan over medium heat, melt butter. Add flour and whisk until thickened.
Step 2
Slowly pour in half of the milk, stirring to incorporate. Reduce heat to low.
Step 3
Add both cheeses, stirring until melted and smooth. Season with salt, pepper, chili powder, and cumin.
Step 4
Gradually add the remaining milk, stirring until the queso reaches a thick, creamy consistency.
Step 5
Stir in Red Gold Mild Diced Tomatoes & Green Chilies. Remove from heat and set aside.
For the Nachos
Step 1
Preheat oven or air fryer to 350°F. Line a baking sheet with parchment paper.
Step 2
Arrange tortilla chips in an even layer on the sheet. Top with queso and elote mixture.
Step 3
Sprinkle with additional Red Gold Mild Diced Tomatoes & Green Chilies and remaining cheeses.
Step 4
Bake or air fry for 6–8 minutes, or until cheese is melted and chips are crisp.
To make the yogurt crema
Step 1
In a small bowl, mix Greek yogurt, lime juice, and cilantro. Add water, 1 teaspoon at a time, to reach desired consistency.
To serve the nachos
Step 1
Garnish nachos with fresh cilantro, jalapeño slices, and drizzle with yogurt crema.
Step 2
Serve immediately and enjoy!