Tavern Nachos Recipe
Fresh fried chips layered with queso blanco and topped with roasted corn, black beans, lettuce, black olives and pico de gallo. Drizzled with cilantro lime crema and served with house-made salsa. Served with your choice of grilled chicken or pork carnitas.
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Ingredients
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Chips
Queso Blanco
Toppings
Cilantro Lime Crema
Protein
Salsa
Method
Chips
- 1
Fry the Chips
Heat the vegetable oil in a deep skillet over medium-high heat. Cut the corn tortillas into quarters to form triangles.
- 2
Fry Tortilla Pieces
Once the oil is hot, add the tortilla pieces in batches, frying until golden brown and crispy, about 2-3 minutes per batch. Remove and drain on a paper towel.
Queso Blanco
- 3
Prepare the Queso
In a saucepan over medium heat, combine white cheddar cheese, Monterey Jack cheese, whole milk, and cream cheese. Stir until melted and smooth.
- 4
Toppings
- 5
Assemble the Toppings
Prepare your toppings by draining and rinsing the black beans, roasting the corn, and chopping the lettuce, black olives, and pico de gallo.
Cilantro Lime Crema
- 6
Make the Crema
In a bowl, combine sour cream, chopped cilantro, lime juice, and salt. Mix well until smooth.
Protein
- 7
Salsa
- 8
Prepare the Salsa
In a bowl, mix together canned tomatoes, diced onion, minced jalapeño, chopped cilantro, lime juice, and salt to taste.
Assembly
- 9
Layer the Nachos
On a large plate or platter, layer the fried chips, then pour queso blanco over the top. Add roasted corn, black beans, lettuce, black olives, and pico de gallo.
- 10
Finish with Sauce
Drizzle the cilantro lime crema over the top and serve with house-made salsa on the side.
