Where chips and cheese unite

Wednesday, May 3, 2006

Cheesy Recipeesy: Cheesy Nachos with Guacamole Salsa

This first recipe, of course, comes compliments of Juan-Carlos Cruz, The Calorie Commando (not sure if that means he cooks without underpants or not). He takes a risk throwing goat cheese all over it but the kid's got moxy, and we like moxy. He also puts the Stuff on the side as the guacamole salsa and only loads on the cheese and beans. That could spell curtains for this particular set up on the Stuff-to-Chip scale. On the positive, that guacamole salsa dances in my pants so Senior Cruz may not be so far off after all. Via la commando cooking! Let us know what you think:

Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings

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

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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