Loaded Nachos Recipe
Loaded Nachos Recipe
Course: Appetizer, Snack
Ingredients:
For the Nachos:
11 oz. bag of tortilla chips
1 cup Charred Corn
1 cup Seasoned Black Beans
7 oz. bag of Shredded Chihuahua Brand Quesadilla Cheese
1 cup Pico de Gallo
1/2 cup Salsa Verde: (store-bought or homemade)
1/2 cup Lime Crema
For the Charred Corn:
15 oz. can whole kernel corn, drained
2 tablespoons vegetable oil
Salt and black pepper to taste
For the Seasoned Beans:
15 oz. can black beans, drained and rinsed
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
For the Pico de Gallo:
1 medium-sized tomato, diced
1 medium-sized white onion, finely chopped
1 jalapeno, seeded and finely chopped (adjust to your preferred level of spiciness)
4 cloves garlic, minced
Fresh cilantro, chopped
Juice of 1 lime
Salt and pepper to taste
For the Lime Crema:
Juice of 1 lime
Salt to taste
Instructions:
Preheat the oven to 350 degrees Fahrenheit.
Prepare the Pico de Gallo:
In a bowl, combine the diced tomato, finely chopped white onion, jalapeno, minced garlic, and fresh cilantro.
Squeeze the juice of one lime over the mixture.
Season with salt and pepper to taste. Mix well and set aside.
Cook the Black Beans:
In a small saucepan, combine the drained black beans, cumin, garlic powder, onion powder, salt, and pepper.
Heat over low-medium heat, stirring occasionally, until the beans are heated through and the spices are well incorporated. Keep warm.
Char the Corn:
In a separate pan, heat vegetable oil over medium high heat. Add the drained corn to the pan. Ensure that the corn is spread out in an even layer.
Let the corn cook without stirring for a few minutes until it starts to char and turn golden brown. This might take about 5-8 minutes.
Stir the corn to expose the other side to the heat. Allow it to char for another few minutes then remove from heat.
Cook the Pork Chorizo:
In a skillet, cook the pork chorizo over medium heat, breaking it into crumbles with a spoon.
Cook until it's browned and fully cooked. Drain any excess grease.
Prepare the Lime Crema
In a small bowl, mix crema with the juice of one lime and season with salt to taste. Set aside.
Assemble the Nachos:
On a large baking sheet, spread out the tortilla chips to form an even layer.
Sprinkle the chips with a layer of Chihuahua Brand Quesadilla Cheese then top with cooked pork chorizo, seasoned black beans, and whole kernel corn.
Generously top with another layer of shredded Chihuahua Brand Quesadilla Cheese.
Cook in the oven for 10 minutes.
Final touches:
Once the nachos have baked in the oven, and evenly top with pico de gallo, then drizzle on salsa verde along with a few dollops of lime crema.
Serve and Enjoy:
Serve your loaded nachos immediately, and enjoy!