Blue Corn Nachos with Homemade Guacamole

0 Comments 6:42 pm

Nachos, my low-brow special of option, revive fond memories of my previous tasks in food service. In high school, my very first “genuine task” was operating in a concessions stand at a little league baseball park with my buddies. After school and on weekends, we laughed and bumped hips as we put glugs of processed cheese into plastic compartments.

We gave out numerous nachos, microwaved hotdogs and Gatorades to stockpiles of starving kids, taking breaks behind the corner to happily dip our own round and salted chips into that synthetically orange cheese. We understood it was bad, however at that time, our waists never ever broadened and we were much more concentrated on the charming field upkeep men than on our intake of trans fats. Those were the days.

avocados and radishes

Then in college (well, simply after college), I got a task at my preferred bar. It was comfortable on the within, with simply 10 tables, and had a great patio area with rich landscaping that protected the drinkers from views of school. It was a little sanctuary with low-cost well beverages, pleased hour specials and the very best nachos in the area.

These nachos were a significant action up from the concession stand nachos, thinking about that they were made with genuine cheese and veggies, and after that prepared to bubbling, golden excellence in a conveyor oven. We would frequently buy ourselves nachos throughout our shifts, slipping into the back space for a couple of minutes of tacky relief while those intoxicated, requiring university student waited on their next round of beers.

blue corn chips and guacamole

I discovered a number of aspects of nacho making throughout my sloshed after-hour experiments because bar’s kitchen area, specifically that you can do no incorrect as long as you utilize enough cheese. Now is not the time to cut corners! While I enjoy to soak plain tortilla chips into dips, a naked tortilla chip plucked from a plate of nachos is a frustrating chip certainly. You can utilize more than one cheese for a more intricate taste, and make sure to prepare the nachos enough time that the cheese gets bubbly and golden.

Choose a style for the veggies, too. Opt for basic Mexican nachos with fresh sliced tomatoes, jalapeños and onions, or put an Italian spin on them with mushrooms, olives and bell peppers (attempt including some newly minced garlic, too). Serve your nachos with compulsory sides of homemade guacamole made with velvety avocados from Mexico and salsa, and possibly some sour cream.

vegetarian nachos with roasted red pepper, jalapeno, red onion and feta cheese

My variation of nachos here does not precisely certify as a premium meal or a healthy one, however it might definitely be even worse. Make these for an unique celebration, like the Super Bowl, or when no quantity of kale salad will please your yearnings for tacky, salted goodness. If anybody asks why you’re consuming nachos, you can blame me.

vegetarian blue corn nacho chip with guacamole

Vegetarian Blue Corn Nachos with Homemade Guacamole

  • Author: Cookie and Kate
  • Preparation Time: 10 minutes
  • Prepare Time: 15 minutes
  • Overall Time: 25 minutes
  • Yield: 2 to 4 1 x
  • Classification: Appetiser
  • Food: Mexican

5 from 3 evaluations

Alluring nachos made with blue corn chips, cheddar and feta cheese, and a vibrant variety of veggies (roasted red peppers, jalapeños and red onion). Quantities offered listed below are approximate; you can eyeball whatever here.

Active Ingredients


  • Blue corn chips (I like Target’s Archer Farms natural chips)
  • 1 1/2 cups shredded raw cheddar or Jack cheese
  • 1/3 cup collapsed feta cheese
  • 1/4 cup sliced red onion
  • 1/3 cup sliced roasted red pepper
  • 1 jalapeño, seeded and membranes got rid of, carefully sliced


  • 2 ripe avocados from Mexico
  • 1 tablespoon fresh lime juice
  • 1 to 2 cloves garlic, minced or squashed through a garlic press
  • 1/2 teaspoon salt (include more to taste)
  • 2 tablespoons sliced fresh cilantro
  • 1/4 teaspoon ground coriander
  • 1/2 to 1 jalapeño, seeded and carefully sliced (optional)
  • 3 medium radishes, leading and bottom ends eliminated and carefully sliced (or sliced onion, see note)


  1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Location handfuls of chips on the baking sheet and disperse uniformly, decreasing the spaces in between chips.
  2. Sprinkle kindly and uniformly with shredded cheese. Sprinkle veggies over the cheese, then spray on the feta. Repeat to develop layers if you’re feeding a crowd. Bake up until the cheese is melted and bubbling, about 15 minutes for a single layer or 20 minutes for several layers. Serve instantly on a heat-safe surface area (transfer the parchment paper to a serving plate or at minimum, alert eaters of the hot baking surface area).
  3. While the nachos are baking, make the guacamole. Slice the avocados in half length-wise, running your knife around the pit. Twist the halves in opposite instructions, then pull apart the halves. Remove the pits and utilize a big spoon to scoop the flesh into a medium bowl. Sprinkle with lime juice, then mash the avocado with a big fork or potato masher. Stir in the garlic, salt, cilantro, coriander, jalapeño (if utilizing) and sliced radishes. Serve instantly.


  • Guacamole dish adjusted from Rick Bayless through Food and Red wine.
  • If you’re making nachos for a crowd: accumulate the chips, cheese and garnishes in layers on the baking sheet. The amounts offered for the guacamole yield a modest quantity, enough for 2 to 4 individuals. Increase the amounts as essential.
  • If you desire your nachos to remain warm for a while after baking, you may have much better luck baking them in a big stoneware baking meal, oven-safe serving plate or cast iron pan. Cookie sheets do not keep heat for long.
  • I utilized radishes for some pungent heat in this guacamole, however you might replace carefully sliced white onion if you choose. Rick Bayless suggests carefully slicing 1/4 of a little white onion, then washing the sliced onion under water to mellow the taste. Shake the onions well to eliminate excess water prior to blending it into the avocado.
  • To save the guacamole for later on: press cling wrap over the surface area to assist avoid oxidation. Guacamole is finest consumed faster instead of later on.

▸ Nutrition Info

The info revealed is a price quote offered by an online nutrition calculator. It needs to not be thought about an alternative to an expert nutritional expert’s suggestions. See our complete nutrition disclosure here.

Disclaimer: This is a working collaboration with Avocados from Mexico and Muy Bueno Cookbook and I was made up for dish advancement. Viewpoints revealed are my own, constantly. The reality is I enjoy avocados!

Check Out Complete Post .

Leave a Reply

Your email address will not be published. Required fields are marked *

Related Post