Ingredients with Measurements:
- 1 bag of tortilla chips
- 1 cup of salsa verde
- 1 cup of shredded cheddar cheese
- 1/2 cup of diced tomatoes
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of diced red onion
- 1 jalapeño pepper, sliced
- 1 avocado, diced
- 1 lime, cut into wedges
Special equipment needed:
- Baking sheet
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Spread the tortilla chips evenly on a baking sheet.
3. Pour the salsa verde over the tortilla chips.
4. Sprinkle the shredded cheddar cheese over the salsa verde.
5. Add the diced tomatoes, chopped cilantro, and diced red onion on top of the cheese.
6. Place the sliced jalapeño pepper on top of the vegetables.
7. Bake the nachos in the oven for 10-15 minutes, or until the cheese is melted and bubbly.
8. Remove the nachos from the oven and let them cool for a few minutes.
9. Add the diced avocado on top of the nachos.
10. Squeeze the lime wedges over the nachos.
11. Serve the nachos immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 25g
Carbohydrates: 35g
Protein: 10g
Sodium: 600mg
Substitutions for ingredients:
- Salsa verde can be substituted with regular tomato salsa.
- Cheddar cheese can be substituted with Monterey Jack cheese.
- Diced tomatoes can be substituted with canned diced tomatoes.
Variations:
- Add cooked ground beef or shredded chicken on top of the nachos for a meatier version.
- Substitute the jalapeño pepper with sliced bell peppers for a milder version.
- Add black beans or corn for a vegetarian version.
Tips and tricks:
- Make sure to spread the tortilla chips evenly on the baking sheet to ensure even cooking.
- Use a spatula to remove the nachos from the baking sheet to prevent them from breaking apart.
- Serve the nachos immediately to prevent them from getting soggy.
Storage instructions:
Salsa verde nachos are best served fresh and hot. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the nachos, place them on a baking sheet and bake in the oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the nachos on a large platter and garnish with additional cilantro and lime wedges.
Garnishes:
Additional cilantro and lime wedges.
Pairings:
Salsa verde nachos pair well with a cold beer or a margarita.
Suggested side dishes:
- Guacamole
- Pico de gallo
- Refried beans
Troubleshooting advice:
- If the cheese is not melting evenly, try spreading it out more evenly on top of the salsa verde.
- If the nachos are getting too brown on top, cover them with foil while baking.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the ingredients. Keep the ingredients refrigerated until ready to use.
Food history:
Nachos originated in Mexico in the early 1940s. They were created by Ignacio "Nacho" Anaya, who improvised a dish using tortilla chips and cheese for a group of hungry customers.
Flavor profiles:
Salsa verde nachos are savory, cheesy, and slightly spicy. The salsa verde adds a tangy and slightly sweet flavor, while the cilantro and lime add freshness.
Serving suggestions:
Serve the nachos as a snack or appetizer for a party or game day gathering.
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Region: Mexican