How To Make Nachos Alfresco

Ingredients:

Avocado (1)

Corn On The Cob (1)

Fresh Cilantro (1/2 Cup)

Jalapeños (1)

Lime (1)

Chihuahua Cheese (1 1/2 Cups)

Queso Blanco (1/2 Cup)

Sour Cream, Optional (1/3 Cup)

Tortilla Chips (6 Cups)

Hot Sauce, Optional (1 Tablespoon)

Directions:

Depending on the shape and size of your tortilla chips, they can be awkward to measure, so just buy a bag and fill up your sheet pan.

Chihuahua cheese is a Mexican-style cheese that melts wonderfully. It’s sold in a solid, round block and found at most grocery stores. If you prefer, you can also use grated mozzarella cheese instead. Queso blanco is another Mexican-style cheese that crumbles more like feta and has a saltier, tangier flavor. I like to finish the nachos with this cheese for more fresh flavor and a contrasting texture.

Grate the Chihuahua cheese to measure the indicated amount. Cut one end off the corncob. Stand the cob upright, then carefully run your knife down the sides to shave off the kernels. Trim cilantro leaves from the stems and roughly chop to measure the indicated amount.

Cut the stem end off the jalapeño, then cut in half lengthwise. For less heat, remove the seeds and ribbing. Cut into a small dice to measure the indicated amount. Avoid touching your face when handling peppers, and wash hands immediately after.

Preheat the broiler on high. Prepare a sheet pan with a layer of aluminum foil for easy cleanup. Lay tortilla chips in a single layer on the sheet pan, overlapping them slightly to prevent any gaps in between. Scatter the grated Chihuahua cheese over the chips, then evenly sprinkle the diced jalapeño and corn kernels over the top. Place the sheet pan under the preheated broiler and cook until cheese is melted and bubbly and edges of chips are starting to turn golden brown, about [4-6 minutes].

After you remove the nachos from the broiler, transfer them to a large serving platter or break into individual portions and place on dinner plates. Slice the avocado in half lengthwise and twist both halves to separate. Stab the pit with the knife blade and twist to release. Use the knife tip to score the avocado crosswise in both directions, then use a spoon to scoop the flesh out and scatter over the nachos.

Sprinkle chopped cilantro over the top along with the juice of a freshly squeezed lime and crumbled queso blanco. Serve hot sauce and/or sour cream on the side if desired. Nachos are ready to eat!

Thanks to Emily Wilson & Cooking Planit for the recipe.