Ingredients with Measurements:Ingredients with Measurements:
- 4 large tomatoes, diced
- 1/2 red onion, diced
- 1 jalapeno pepper, seeded and minced
- 1/4 cup of chopped fresh cilantro
- 2 tablespoons of lime juice
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Spread the tortilla chips in a single layer on a baking sheet.
3. Sprinkle the shredded cheddar cheese over the tortilla chips.
4. Spoon the Pico de Gallo over the cheese.
5. Bake the nachos for 10-15 minutes, or until the cheese is melted and bubbly.
6. Remove the nachos from the oven and let them cool for a few minutes.
7. Drizzle the sour cream over the nachos.
8. Sprinkle the chopped cilantro over the top.
9. Serve immediately.
Pico de Gallo Instructions:
1. In a mixing bowl, combine the diced tomatoes, red onion, jalapeno pepper, cilantro, lime juice, salt, and pepper.
2. Mix well.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-15 minutes
Temperature:
- 350°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 30g
- Protein: 10g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of cheddar.
- If you don't have fresh cilantro, you can use dried cilantro instead.
- If you don't have jalapeno pepper, you can use a milder pepper or omit it altogether.
Variations:
- You can add cooked ground beef or shredded chicken to the nachos for a heartier meal.
- You can add sliced black olives or diced avocado to the Pico de Gallo for extra flavor.
Tips and tricks:
- Make sure to spread the tortilla chips in a single layer on the baking sheet to ensure even cooking.
- Don't overdo it with the cheese or the nachos will be too greasy.
- You can make the Pico de Gallo ahead of time and keep it in the fridge until you're ready to use it.
Storage instructions:
- Store any leftover nachos in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- To reheat the nachos, place them on a baking sheet and bake in a preheated 350°F oven for 5-10 minutes, or until heated through.
Presentation ideas:
- Serve the nachos on a large platter for a fun and festive presentation.
Garnishes:
- Garnish the nachos with extra cilantro leaves or sliced jalapeno peppers.
Pairings:
- Serve the nachos with a cold beer or a margarita for a refreshing drink.
Suggested side dishes:
- Serve the nachos with a side of guacamole or salsa for dipping.
Troubleshooting advice:
- If the cheese isn't melting evenly, try spreading it out more evenly over the tortilla chips.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces thoroughly before preparing the food.
- Keep any raw meat or poultry separate from the other ingredients to avoid cross-contamination.
Food history:
- Nachos originated in Mexico in the early 1940s and were created by Ignacio "Nacho" Anaya.
Flavor profiles:
- The Pico de Gallo adds a fresh and tangy flavor to the nachos, while the cheese and sour cream add creaminess and richness.
Serving suggestions:
- Serve the nachos as an appetizer or a main dish for a casual dinner or party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican