* Dinner Nachos

Posted on October 4th, 2008 by Linda. Filed under Avocado, Chili Peppers, Cilantro, Cuisine, Entree, Latin.

Fancy dinner nachos, or some call it a “chilaquiles.”  This is how we eat at home 🙂  Marco, my DH, makes the best dinner nachos – and he makes it often too, especially when the chef in the house is too lazy to cook!  Seriously, I have tried to imitate his dinner nachos and have yet to succeed.  This is HIS recipe!  Adding a dash of lime juice at the end sparks up the flavors.  This is a good comfort food!

Chef’s tip: To make avocado slices, run a knife around the avocado middle lengthwise and twist it to split it into two. Using the heel of your knife, make a small stab into the pit, twist to remove the pit. Discard the pit. Then using a paring knife, score the half avocado right down the middle, and then down the middle on each quarter. Do not cut into the skin. The avocado should still look like a half avocado. Using a spoon, scoop out the slivers.

Also, if you can find it, get the Primavera hand-made corn tortilla.  It’s thicker and soaks up the sauce.  And the sauce, I prefer the Las Palmas brand which is less starchy.

2 Tablespoons olive oil
1/2 red onion, sliced thinly
1/2 small red bell pepper, julienned
2 Tablespoons olive oil
4 pieces handmade corn tortilla, cut into 1 X 2 inch strips
1 14-oz can Las Palmas medium hot enchilada sauce
2 medium tomatoes, cut into medium dice
1 can red kidney beans, rinsed, drained
1 cup Monterey jack, shredded
1 avocado, sliced into 8 slivers
1 cup cilantro
1 lime, cut into wedges
1/2 cup sour cream

1. Heat some olive oil in a skillet under medium heat.  Saute the red onion, about 2 minutes till the onion is limp and slightly browned.  Add red bell peppers and saute another 2 minutes.
2. Add add more oil, add the cut tortilla and toss to brown, about 2 minute.
3. Pour in the enchilada sauce, cover and simmer for a minute.
4. Add in the tomatoes and kidney beans.  Cover and simmer another minute.
5. Sprinkle on the cheese, cover for half a minute until the cheese is melted.  Remove from heat.
6. Gently lay the avocado on top, garnish with cilantro and serve with wedges of lime and some sour cream on the side.

Serves: 2

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11 Responses to “Dinner Nachos”

  1. MG Says:

    This looks & sounds delicious. I plan to enjoy it soon!

  2. Kait Says:

    Wow!! Amazing!! Thanks so much!! I’ve been looking for a recipe like this for awhile!! Can’t wait to try it! 🙂

  3. Anya Says:

    This looks devine!

  4. Linda Says:

    Thank you for your generous feedback. I will be sure to pass them on!

  5. patsyk Says:

    I could totally make a meal out of those!

  6. Cathy - wheresmydamnanswer Says:

    This looks so amazing- – My mouse stopped dead in its track while cruising food gawker… This is a will make for sure 🙂

  7. Deborah Says:

    I have had a serious craving for nachos lately, and these look like they would really hit the spot!

  8. amy Says:

    Thanks for the great recipe! we made it tonight for dinner and it was delicious! thanks again!

  9. Jesse Says:

    OMG – they’re like quick deconstructed enchiladas! I just made these and love love love them.

  10. Miss Julie Says:

    Sounds lovely! I just came back from mexico last year and find myself addicted to these incredible enchilada recipes now!! Must go back next year sometime, I think, and this time head off the beaten road a little. Looking to reading more!

  11. Excellent Mexican Dishes to Make for a Crowd | Yummly Says:

    […] Gourmet Dinner Nachos (from Flavor Explosions) […]

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