“We all need some healthy-ish comfort food these days.”
– Shelby
Everyone has their own Nacho recipe, and can anyone actually clarify a nacho recipe as a recipe? Nachos are so similar to tacos in that, if you have the base: the tortillas or chips, you can use whatever you have. So, here is a Nacho salad recipe I made recently in order to satisfy my need for comfort food. I hope it inspires you.
Nacho Salad
INGREDIENTS
- Trader Joe’s Yellow Corn Round Tortilla Chips
- Cheddar Cheese (Monterrey, Pepper, Extra Sharp, etc. All work), grated
- Roma Tomato, diced
- Olive oil
- 1 Poblano pepper, sliced
- 1 large Vidalia onion, sliced
- 1 can of Goya black beans
- 1 can of refried beans
- 2 ears of corn
- Romaine Lettuce
- 1/2 cup of Light Sour Cream
- 1/4 packet of Taco Seasoning
- Queso
- Favorite salsa
INSTRUCTIONS
Preheat the oven to 350f.
Fill a pot with boiling water, enough to fit in the two ears of corn. Once the water starts to boil, add the corn. Let boil for 5-6 minutes, then remove corn from pot.
While waiting for the water to boil, grab a saute pan, add enough olive oil to just coat the bottom of the pan, place on medium heat, and then add in the sliced onion and poblano pepper. Stirring frequently to let the veggies saute or start to brown. Once at desired state, remove from pan, and set aside. Now turn the heat on medium to high, and add the ears of corn in order to brown all around. Then remove from the pan, let cool, then cut the corn off the cob.
Start placing a layer of chips on a plate. I do a small base layer underneath the rest of the chips in order to have 3-4 “clean” chips to pick up all of the leftover toppings on the plate at the end.
Next, add the grated cheese, followed by the diced tomatoes, then the black beans. I then add the peppers and onions. Now it’s time to put the nachos in the oven for about 6-8 minutes. Just until the cheese is melty.
While the nachos are cooking, I prepare the rest of the toppings. The romaine is chopped. The queso is warmed enough to drizzle over the nachos, and the same is done for the refried beans. Lastly my favorite part of nachos, the sour cream and taco seasoning dip. I add a 1/4 of a package of taco seasoning to 1/2 cup of sour cream and stir together. That’s it!
Once the nachos come out of the oven I add everything else. I start by adding the romaine, then corn, followed by refried bean dollops, salsa dollops, the drizzle of queso, and finally dollops of the sour cream dip around the edge of the plate. Then it’s time to eat!
Let me know how the recipe turned out for you in the comments below!
Trial & Eggs 