"What I like about my nachos:
* spicy guacamole... roasted garlic & jalapeños are my signature
* fresh pico de gallo... a little bit of work, a whole lot of flavour.
* grilled hot Italian sausage... the spice & anise seed liven up every bite
* double smoked cheddar... adds depth to all the fresh toppings
* quality no salt/low salt tortilla chips... so I don’t swell up like the Goodyear blimp at halftime!
What are your secrets to the best game day nachos?"
Nacho Platter with Fresh Guacamole & Pico de Gallo
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Prep time 20mins
Cook time 7mins
Serves or Makes: 4 - 7
Recipe Card
ingredients
For the Nachos
- 1 (12 ounce bag) corn tortilla chips
- 1 (12 ounce bag) smoked cheddar cheese, grated
ingredients
For the Toppings
- 1 hot Italian sausage, grilled and thinly sliced
- 2 fresh ears of corn, boiled and sliced off the cob
- 2 jalapeños, thinly sliced
- 2 small plum tomatoes, seeds removed and diced
- 1/2 cup olives, sliced into rings
- 1/2 cup black beans, rinsed and drained
- 1/3 cup marinated red onions
- 3 tablespoons chopped cilantro
- 1 avocado, thinly sliced
ingredients
For the Spicy Guacamole
- 2 avocados
- 1 lime, juiced
- 2 tablespoons chopped sweet onion
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 jalapeño, (roasted, grilled or charred- skin removed), diced (seeds optional)
- 2 cloves roasted garlic
- 2 tablespoons cilantro, chopped (optional)
ingredients
For the Pico de Gallo
- 1 1/2 cups tomatoes, seeded and diced
- 1/2 cup red onion, diced
- 1 tablespoon jalapeno, diced
- 1 tablespoon garlic, minced
- 2 limes, halved
- 2 tablespoons cilantro
- Salt and pepper, to taste
ingredients
For the Marinated Onions
- 1 small red onion, thinly sliced
- 3/4 cup extra virgin olive oil
- 1 tablespoon dried oregano
- 1 teaspoon chili powder
- 1 tablespoon lime juice
ingredients
For Serving
- Spicy guacamole
- Pico de Gallo
- Sour cream
- Hot sauce
Method
For the Spicy Guacamole
Step 1
Place all ingredients into a mortar and pestle and mix to desired consistency. Alternatively, use a fork and bowl. Or, toss all the pre-chopped ingredients (except the avocados and cilantro) in a food processor and blitz. Then, add the avocado & cilantro and process to desired consistency.
For the Pico de Gallo
Step 1
Mix all ingredients together. Garnish with reserved cilantro
For the Marinated Onions
Step 1
In a mason jar, combine the olive oil, lime juice, oregano, and chili powder and shake to combine well. Pour the mixture over the onions (make sure all the onions are covered). Leave onions at room temperature for 3 - 6 hours.
Assemble the Nachos
Step 1
Preheat the oven to 400ºF. Line a baking sheet with heavy-duty foil. Spray lightly with cooking oil.
Step 2
Pile half the chips on the prepared baking sheet. Sprinkle half of each ingredient: cheddar cheese, jalapeños, corn, black beans, olives, onions, tomatoes, and sausage. Create a second layer with the remaining chips, cheddar & remaining fillings. Bake until the cheese is completely melted, about 7 minutes.
Step 3
Serve the nachos on the hot sheet pan or transfer to a serving platter. Top with avocado, a few spoonfuls of Pico de Gallo, dollops of guacamole and sprinkle with cilantro. Serve with guacamole, Pico de Gallo, sour cream & hot sauce.