Tsunami Nachos Recipe
choice of roasted chicken or pork carnitas, topped w/ cheddar cheese, pico de gallo, red onion, crema fresca & pickled jalapenos (guac 3)
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Ingredients
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Base Ingredients
Protein Options
Toppings
Method
Preparation of Ingredients
- 1
Prepare the Protein
If using roasted chicken, shred it into bite-sized pieces. If using pork carnitas, shred or pull apart the meat.
- 2
Prepare the Toppings
Chop the red onion finely. Prepare the pico de gallo by mixing diced tomatoes, chopped cilantro, lime juice, and a pinch of salt. Set all toppings aside.
Assembly
- 3
Layer the Nachos
Preheat your oven to 180°C (350°F). Spread the tortilla chips evenly on a large baking sheet.
- 4
Add Protein
Choose either the roasted chicken or pork carnitas and evenly distribute it over the tortilla chips.
- 5
Add Cheese
Sprinkle the cheddar cheese generously over the top of the chips and protein.
- 6
Bake
Place the baking sheet in the preheated oven and bake for approximately 10-15 minutes, or until the cheese is melted and bubbly.
Finishing Touches
- 7
Add Toppings
Once the nachos are baked, remove them from the oven and immediately top with pico de gallo, chopped red onion, crema fresca, and pickled jalapenos. For an extra treat, add guacamole on the side or on top.
- 8
Serve
Serve the Tsunami Nachos hot, and enjoy with your favorite beverage!