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

Tags: Mexican, tortilla