Cheesy Nachos with Guacamole and Salsa
By America's Test KitchenPublished on February 2, 2011
Time
1 hour
Yield
Serves 4 to 6
Ingredients
One-Minute Salsa
½ small jalapeño chile or ½ chipotle chile in adobo sauce, minced¼ small red onion, peeled and root end removed1 small clove garlic, minced or pressed2 tablespoons fresh cilantro leaves ¼ teaspoon table salt pinch ground black pepper 2 teaspoons lime juice from 1 lime2 small tomatoes (about ¾ pound), ripe, each cored and cut into eighths, or one (14-ounce) can diced tomatoes, drainedFresh Guacamole
2 small avocados, ripe, (preferably Haas)1 tablespoon minced red onion 1 small clove garlic, minced or pressed through garlic press½ small jalapeño chile, minced (about 1 ½ teaspoons)2 tablespoons minced fresh cilantro leaves table salt 1 tablespoon lime juice from 1 limeNachos
8 ounces tortilla chips 1 pound shredded cheddar cheese (4 cups)2 large jalapeño chiles (¾ ounce each), sliced thin (about ¼ cup)2 scallions, sliced thin½ cup sour cream (4 ounces)1 lime, cut into 6 wedgesBefore You Begin
This recipe can be doubled to serve eight to 12; however, you will need to use two baking dishes. Heat the second dish when the first dish has been served.
Instructions
- Pulse all ingredients except tomatoes in food processor until minced, about five 1-second pulses, scraping sides of bowl as necessary. Add tomatoes and pulse until roughly chopped, about two 1-second pulses. The salsa can be refrigerated, wrapped tightly in plastic wrap, for up to 2 days. Season with additional lime juice and salt to taste before serving.
- Halve 1 avocado, remove pit, and scoop flesh into medium bowl. Using fork, mash lightly with onion, garlic, jalapeno, cilantro, and 1/8 teaspoon salt until just combined.
- Halve and pit remaining avocado. Using a dinner knife, carefully make 1/2-inch cross-hatch incisions in flesh, cutting down to but not through skin. Using a soupspoon, gently scoop flesh from skin; transfer to bowl with mashed avocado mixture (see illustrations below). Sprinkle lime juice over and mix lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to 1 day. Return guacamole to room temperature, removing plastic wrap just before serving.)
- Adjust oven rack to middle position and heat oven to 400 degrees. Spread half of chips in even layer in 13- by 9-inch baking dish or similar ovenproof platter; sprinkle evenly with 2 cups cheese and half of jalapeño slices. Repeat with remaining chips, cheese, and jalapeños. Bake until cheese is melted, 7 to 10 minutes. Remove nachos from oven, cool 2 minutes, then sprinkle with scallions. Along edge of nachos, drop scoops of guacamole, sour cream, and salsa. Serve immediately, passing lime wedges separately.
for one-minute salsa
for fresh guacamole
for nachos
Time
1 hourYield
Serves 4 to 6Ingredients
One-Minute Salsa
½ small jalapeño chile or ½ chipotle chile in adobo sauce, minced
¼ small red onion, peeled and root end removed
1 small clove garlic, minced or pressed
2 tablespoons fresh cilantro leaves
¼ teaspoon table salt
pinch ground black pepper
2 teaspoons lime juice from 1 lime
2 small tomatoes (about ¾ pound), ripe, each cored and cut into eighths, or one (14-ounce) can diced tomatoes, drained
Fresh Guacamole
2 small avocados, ripe, (preferably Haas)
1 tablespoon minced red onion
1 small clove garlic, minced or pressed through garlic press
½ small jalapeño chile, minced (about 1 ½ teaspoons)
2 tablespoons minced fresh cilantro leaves
table salt
1 tablespoon lime juice from 1 lime
Nachos
8 ounces tortilla chips
1 pound shredded cheddar cheese (4 cups)
2 large jalapeño chiles (¾ ounce each), sliced thin (about ¼ cup)
2 scallions, sliced thin
½ cup sour cream (4 ounces)
1 lime, cut into 6 wedges
Test Kitchen Techniques
Ingredients
One-Minute Salsa
½ small jalapeño chile or ½ chipotle chile in adobo sauce, minced
¼ small red onion, peeled and root end removed
1 small clove garlic, minced or pressed
2 tablespoons fresh cilantro leaves
¼ teaspoon table salt
pinch ground black pepper
2 teaspoons lime juice from 1 lime
2 small tomatoes (about ¾ pound), ripe, each cored and cut into eighths, or one (14-ounce) can diced tomatoes, drained
Fresh Guacamole
2 small avocados, ripe, (preferably Haas)
1 tablespoon minced red onion
1 small clove garlic, minced or pressed through garlic press
½ small jalapeño chile, minced (about 1 ½ teaspoons)
2 tablespoons minced fresh cilantro leaves
table salt
1 tablespoon lime juice from 1 lime
Nachos
8 ounces tortilla chips
1 pound shredded cheddar cheese (4 cups)
2 large jalapeño chiles (¾ ounce each), sliced thin (about ¼ cup)
2 scallions, sliced thin
½ cup sour cream (4 ounces)
1 lime, cut into 6 wedges
Test Kitchen Techniques
Ingredients
One-Minute Salsa
½ small jalapeño chile or ½ chipotle chile in adobo sauce, minced
¼ small red onion, peeled and root end removed
1 small clove garlic, minced or pressed
2 tablespoons fresh cilantro leaves
¼ teaspoon table salt
pinch ground black pepper
2 teaspoons lime juice from 1 lime
2 small tomatoes (about ¾ pound), ripe, each cored and cut into eighths, or one (14-ounce) can diced tomatoes, drained
Fresh Guacamole
2 small avocados, ripe, (preferably Haas)
1 tablespoon minced red onion
1 small clove garlic, minced or pressed through garlic press
½ small jalapeño chile, minced (about 1 ½ teaspoons)
2 tablespoons minced fresh cilantro leaves
table salt
1 tablespoon lime juice from 1 lime
Nachos
8 ounces tortilla chips
1 pound shredded cheddar cheese (4 cups)
2 large jalapeño chiles (¾ ounce each), sliced thin (about ¼ cup)
2 scallions, sliced thin
½ cup sour cream (4 ounces)
1 lime, cut into 6 wedges
Test Kitchen Techniques
Why This Recipe Works
We wanted nachos with hot, crisp tortilla chips, plentiful cheese and toppings, and the right amount of spicy heat. To ensure that all of the chips would be cheesy and spicy, we layered tortilla chips with a full pound of shredded cheddar cheese and sliced jalapeños. Layering the jalapeños with the cheese also helped the chiles stick to the chips. We prepared a quick homemade salsa and chunky guacamole to spoon around the edges of the hot nachos after they came out of the oven. Spoonfuls of sour cream and a sprinkling of chopped fresh scallions provided final touches. Served with lime wedges, these nachos balanced richness and mild heat with acidity to create a perfect snack.
Before You Begin
This recipe can be doubled to serve eight to 12; however, you will need to use two baking dishes. Heat the second dish when the first dish has been served.
Instructions
- Pulse all ingredients except tomatoes in food processor until minced, about five 1-second pulses, scraping sides of bowl as necessary. Add tomatoes and pulse until roughly chopped, about two 1-second pulses. The salsa can be refrigerated, wrapped tightly in plastic wrap, for up to 2 days. Season with additional lime juice and salt to taste before serving.
- Halve 1 avocado, remove pit, and scoop flesh into medium bowl. Using fork, mash lightly with onion, garlic, jalapeno, cilantro, and 1/8 teaspoon salt until just combined.
- Halve and pit remaining avocado. Using a dinner knife, carefully make 1/2-inch cross-hatch incisions in flesh, cutting down to but not through skin. Using a soupspoon, gently scoop flesh from skin; transfer to bowl with mashed avocado mixture (see illustrations below). Sprinkle lime juice over and mix lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to 1 day. Return guacamole to room temperature, removing plastic wrap just before serving.)
- Adjust oven rack to middle position and heat oven to 400 degrees. Spread half of chips in even layer in 13- by 9-inch baking dish or similar ovenproof platter; sprinkle evenly with 2 cups cheese and half of jalapeño slices. Repeat with remaining chips, cheese, and jalapeños. Bake until cheese is melted, 7 to 10 minutes. Remove nachos from oven, cool 2 minutes, then sprinkle with scallions. Along edge of nachos, drop scoops of guacamole, sour cream, and salsa. Serve immediately, passing lime wedges separately.
for one-minute salsa
for fresh guacamole
for nachos
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