Nachos Recipe
Corn Tortilla Chips, Poblano Suiza, Tres Quesos, Avocado Toreado Salsa, Crema, Morita Aioli, Refried Pinto Beans and Pico de Gallo. Add Chicken (4), Al Pastor (5) or Steak (7)
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Ingredients
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Nachos Ingredients
Method
Nachos Directions
Prepare the Poblano Suiza
Roast the poblano peppers until the skin is charred. Place them in a bowl and cover with plastic wrap to steam for 10 minutes. Peel the skin, remove the seeds and chop finely.
Make the Cheese Sauce
In a medium saucepan, combine the cream cheese, Monterey Jack cheese, and Cheddar cheese over low heat. Stir until melted and smooth. Mix in the chopped poblano peppers and set aside.
Warm the Refried Pinto Beans
In a saucepan, heat the refried pinto beans over medium heat until warmed through. Stir occasionally to prevent sticking.
Assemble the Nachos
On a large serving platter, spread the corn tortilla chips evenly. Layer the warmed refried beans, cheese sauce, and your choice of protein (chicken, al pastor, or steak).
Add Toppings
Top the nachos with pico de gallo, avocado toreados salsa, sour cream, and chipotle aioli. Drizzle with additional lime juice if desired.
Serve
Serve immediately while the nachos are warm and the cheese is gooey. Enjoy your delicious nachos!