Nachos Quacamole Mit Sour Cream Recipe
Make Nachos Quacamole Mit Sour Cream Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Nachos und Toppings
Guacamole
Sour Cream Dressing
Optional Garnishes
Method
Nachos und Toppings
- 1
Arrange chips
Preheat oven to 200°C (400°F). Spread 6 cups of tortilla chips in an even single layer on a large rimmed baking sheet or ovenproof platter. If you must stack, slightly overlap but try to keep chips exposed so cheese melts evenly.
- 2
Add beans and cheese
Scatter 1 cup rinsed black beans evenly over the chips. Mix 1.5 cups shredded cheddar and 0.5 cup shredded monterey jack; sprinkle the cheese mixture evenly over the chips and beans so most chips have some cheese on them.
- 3
Bake
Place the baking sheet in the preheated oven and bake 6–8 minutes, until the cheese is fully melted and bubbling. Watch carefully to avoid burning. Remove from oven.
- 4
Finish with fresh toppings
Immediately after removing from oven, scatter 1 cup halved cherry tomatoes (or diced tomato), 3 tbsp sliced pickled jalapeños, and 2 tbsp chopped cilantro over the melted cheese so they warm slightly but remain fresh.
Guacamole
- 5
Prepare avocados
While the oven heats or while nachos bake, halve and pit 3 ripe avocados. Scoop flesh into a medium bowl.
- 6
Season and mash
Add 2 tbsp lime juice, 2 tbsp finely minced red onion, 1/2 minced jalapeño (seeded if you prefer less heat), 1 tsp minced garlic, 1/4 tsp ground cumin, 1 tsp kosher salt and 1/4 tsp black pepper. Mash with a fork to your preferred texture (chunky or smooth). Taste and adjust salt or lime as needed. Keep covered with plastic wrap (pressed to the surface) until ready to serve to minimize browning.
Sour Cream Dressing
- 7
Mix dressing
In a small bowl combine 1 cup sour cream, zest of 1 lime plus about 1 tbsp lime juice (or to taste), 1 tsp hot sauce or 1 tsp minced chipotle in adobo if using, and 1/4 tsp salt. Stir until smooth and taste; adjust acidity or heat as desired.
- 8
Optional drizzle
Transfer dressing to a squeeze bottle or small spoon. Drizzle over the finished nachos in a thin zigzag or serve on the side for dipping.
Assembly & Serve
- 9
Spoon dollops or a generous scoop of guacamole (from the Guacamole section) over the warm nachos, distributing evenly. Drizzle or dot the sour cream dressing across the top (from the Sour Cream Dressing section). Sprinkle optional garnishes: 2 tbsp sliced green onions, 1/4 cup crumbled cotija or feta, and serve with lime wedges.
- 10
Serve immediately so chips remain crisp. Provide extra sour cream and guacamole on the side for guests who want more.