Nachos Guacamole Recipe
Tortilla chips, salsa, cheese, sour cream, jalapenos and home – made guacamole
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Ingredients
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Nacho Base
Homemade Guacamole
Method
Homemade Guacamole
Prepare avocados
Halve the avocados, remove pits, and scoop flesh into a medium bowl.
Mash and season
Using a fork, coarsely mash the avocados to your desired texture (some chunks recommended). Add lime juice immediately and stir to combine to prevent browning.
Adjust seasoning
Season the guacamole with kosher salt and black pepper, taste, and adjust lime and salt as needed. Cover with plastic wrap pressed directly onto the surface or store in an airtight container until ready to serve.
Assemble Nachos
Preheat oven
Preheat the oven to 375°F (190°C). Arrange a large, oven-safe platter or rimmed baking sheet for the nachos.
Layer chips and cheese
Spread half of the tortilla chips in an even layer on the baking sheet. Sprinkle half of both cheeses evenly over the chips. Top with the remaining chips and finish with the remaining cheeses so cheese melts throughout.
Add jalapenos
Scatter the sliced jalapenos evenly across the top layer of chips and cheese.
Bake
Place the assembled nachos in the preheated oven and bake for 6–9 minutes, or until the cheese is fully melted and bubbly. Watch carefully to avoid burning the chips.
Top and serve
Remove nachos from the oven. Spoon the salsa in dollops across the top, add dollops of sour cream, and finally either dollop or spread the fresh guacamole over the nachos (alternatively serve guacamole on the side). Serve immediately while hot.