Serve our creamy nachos with plenty of guacamole. And don’t forget to pass the napkins, because our cheesy sauce is loaded with flavor and toppings.
Avocados are like a Black Box. You don’t know what is inside until you open it. But, a small window to freshness and ripeness is under the stem of the avocado. To check for color and freshness: lightly feel the avocado, it should yield slightly and be semi-soft. Pick out the stem on top and if it is green underneath, the avocado will be green inside, if it is black or grey, the avocado will be black as well.
And while you might be tempted to hang on to the pit, just discard it. Keeping the pit in the guacamole does not keep it from turning brown. If you’re making this ahead, mix up and place plastic wrap on the surface of the guac, not just the bowl.
- Cook Time
- Prep Time
- 3 ripe avocados
- ¼ cup fresh lime juice
1 teaspoon extra virgin olive oil, such as Colavita
- 1 small red onion, minced
- 1 garlic clove, grated
- 10 grape tomatoes, cut in half
- ¼ cup cilantro leaves (optional)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons butter
- 1 small onion, finely diced
- 2 garlic cloves, grated
- 1 jalapeño, seeded and minced
- 1 chipotle pepper in adobo sauce, finely chopped (optional)
- Several dashes of hot sauce
- 1 roasted red pepper, chopped
- 3 tablespoons flour
- 1½ cups whole milk
- 2 cups grated cheddar, Jack, or your favorite melting cheese
- ½ cup chopped olives
- ½ cup sliced scallions
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 large bags of tortilla chips
- Garnish: sliced scallions, chopped fresh cilantro, sliced jalapeños, salsa, and guacamole
1. Slice avocados lengthwise, twist and split apart to reveal pit. Lay avocado down and sharply strike pit with your knife. Pull pit out with your knife and discard (the pit does not keep avocados from turning dark).
2. Scoop avocado flesh with a spoon and put in a medium mixing bowl. Add lime juice, evoo, onion, and garlic. Mash with a potato masher or fork until creamy and smooth, with just a few lumps.
3. Adjust seasoning with salt and pepper. Add in tomatoes and cilantro.
4. Place plastic wrap or parchment paper on the surface of the guacamole, cover paper, and store for up to 1 day in the refrigerator.
1. Melt butter in a medium saucepan over medium heat. Add onions and garlic and cook for 3 to 5 minutes until translucent and very soft.
2. Add jalapeño, chipotle (if using), and roasted pepper and cook for 3 minutes more.
3. Sprinkle flour on vegetables and stir to combine. Cook flour for 1 to 2 minutes.
4. Whisk in milk and hot sauce; bring to a simmer. Turn off the heat and add cheese, olives, and scallions. Adjust seasoning with salt and pepper.
5. Spread tortilla chips on a platter. Generously pour cheese sauce on chips, garnish with sliced scallions, chopped fresh cilantro, jalapeños, and salsa. Serve with guacamole.