 |
Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 12 |
|
The most fantastic nachos recipe I've ever made, and my family thinks so too. Ingredients:
1 (6 ounce) package tostados |
24 slices monterey jack cheese, 1/4 inch thick squares or 2 cups coarsely grated mixture of monterey jack and cheddar cheese blend |
24 slices jalapeno peppers, to taste |
2 cups refried pinto beans, heated |
sour cream |
1 tomato, chopped |
pitted black olives |
1 lb chorizo sausage, fried,drained and crumbled |
some diced tomato |
2 ripe avocados |
1/2 fresh tomato, finely chopped |
2 teaspoons lime juice or 2 teaspoons lemon juice |
2 green onions, chopped |
1 clove garlic, minced |
1/2 teaspoon salt |
1 fresh jalapeno pepper, minced |
Directions:
1. Place tostadas on a large, ovenproof platter.
2. Evenly distribute cheese over top and sprinkle with jalapeno pepper slices.
3. Place tostadas under broiler until cheese melts.
4. Then place guacomole in a small mound in the center of the tostadas.
5. Put a scoop of refried beans of either side of the guacomole.
6. Garnish with sour cream and a few sprinkles of extra cheese.
7. Scatter chopped tomato over top of guacomole.
8. Sprinkle olives over tostadas and encircle dish with chorizo To make guacomole: Cut the 2 avocados in half and scoop out flesh into a bowl.
9. Cut with a knife and fork into 1/2 inch cubes.
10. Add the tomato, lime, green onions, garlic, salt and jalapeno.
11. Stir until combined.
|
|