Large Margarita
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Ybarra, Frank
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La Belle Cuisine - More Appetizer Recipes

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Ultimate Nachos

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~ Anthony Trollope

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Nachos with Guacamole
Photographic Print
Horan, Eric
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Ultimate Nachos

2 tablespoons olive oil
1 cup chopped onion
3 gloves garlic, minced
One 4-ounce can chopped green chiles
1 large tomato, chopped
1 teaspoon dried cilantro
Two 16-ounce cans refried beans
6 ounces grated Monterey Jack cheese
Tortilla chips of your choice – you’ll
need about 21 ounces or so
3 cups shredded Longhorn or other
Cheddar cheese (3/4 pound)
Sliced jalapeño peppers
Creamy Guacamole (recipe follows)
Sour cream
Sliced scallions
Sliced ripe olives
[Feel free to add whatever meat you like,
if you like... fajita-type grilled chicken,
pork, skirt steak, or taco-type
hamburger mixture!]

Spray a large heavy deep skillet or saucepan with cooking spray. Add the
olive oil and chopped onion and sauté until the onion is translucent. Add
the garlic and sauté briefly. Add the green chiles, tomatoes, and cilantro
and simmer until the tomatoes are tender. Then add the refried beans and
stir until the mixture is smooth. Add the Monterey Jack and cook over low heat until the cheese melts and the mixture is bubbly, stirring occasionally.
If you are not making the nachos right away, the mixture may be stored,
covered, in the refrigerator.
Select unbroken tortilla chips and place them on a cookie sheet. Top each
with a generous teaspoonful of the bean-cheese mixture. Then sprinkle the
nachos with grated Longhorn cheese and top each with a jalapeño slice.
Broil the nachos about 6 inches from the heat source just until the cheese melts. Top the hot nachos with dollops of Creamy Guacamole and sour
cream and sprinkle with sliced scallions and ripe olives. Serve with plenty
of ice-cold beer.

Creamy Guacamole

Combine the following ingredients in the
work bowl of a food processor:

2 ripe avocados, peeled and roughly chopped
2 tablespoons salsa
1 clove garlic, minced
2 tablespoons mayonnaise or sour cream
1 tablespoon lime juice
1/2 teaspoon Worcestershire sauce
Tabasco to taste
Salt or Cajun seasoning mix to taste

Process briefly by pulsing. Remove to container, cover, and chill.
(Note: Reserve the seed from 1 avocado and place it in the guacamole
to prevent darkening.)
 

Featured Archive Recipes:
Holy Guacamole!
Salsa Collection
Quesadillas
Peggy's Enchilada con Queso Dip
Chip Wickett's Chili con Queso Dip
 

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