- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 545 kcal
Quick summary
“Nachos with cheese and guacamole combine triangular corn tortillas with a gratin topping of cheddar and mozzarella cheeses. The assembly in a shallow baking dish is taken to the oven at 180°C for ten minutes, the time necessary for the cheeses to melt over the chips without softening the corn base. Separately, prepare a guacamole with mashed avocado, lime juice, red onion, and chopped cilantro. The thermal contrast between the toasted nachos and the cold sauce results in a balanced appetizer for four people.”
What you need to know
- Distribute the corn tortillas in a single layer or slightly overlapping so that the cheese covers all the chips.
- Bake at 180°C for only 10 minutes to melt and brown the cheeses without burning the edges of the tortillas.
- Serve the fresh guacamole in a separate bowl to preserve the crispiness of the nachos during consumption.
Ingredients
Main
- 200g corn tortillas
- 150g of grated cheddar cheese
- 100g of grated mozzarella cheese
- 1 abacate maduro
- 1 lemon
- 1/2 chopped red onion
- Cilantro to taste
- Salt and pepper to taste
Instructions
Principal
- In a mold, distribute the corn tortillas evenly.
- Sprinkle the cheddar cheese and mozzarella cheese over the tortillas.
- Bake for about 10 minutes or until the cheese melts and starts to brown.
- Meanwhile, prepare the guacamole: in a bowl, mash the avocado.
- Add the lime juice, chopped red onion, cilantro, salt, and pepper to taste.
- Mix well until you get a creamy consistency.
- Remove the nachos from the oven and serve immediately with the guacamole on the side.
Chef's tips
- Mix the cheddar cheese with coarsely grated mozzarella to obtain balanced elasticity and golden color.
- Serve the nachos immediately after coming out of the oven, as the cheese starts to harden in a few minutes at the table.
- Do not put the guacamole on the nachos before putting them in the oven, as the heat ruins the fresh flavor of the avocado.
Variations
- Supreme nachos: add very dry sautéed ground beef and jalapeño slices over the cheese before baking.
- Nachos with beans: spread spoonfuls of refried black beans between the layers of chips and cheese in the baking dish.
- Nachos with sour cream: serve a small bowl of sour cream seasoned with lemon next to the fresh guacamole.
Substitutions
- Industrial corn tortillas can be replaced by homemade corn tortillas cut and baked.
- Cheddar cheese can be swapped for Colby, grated provolone, or domestic semi-cured cheese.
- The cilantro in the guacamole can be replaced with chopped fresh parsley to please milder palates.
How to store
Consume immediately. Leftover tortillas with cheese can be reheated in the oven at 180°C for 5 minutes to recover the texture; store the guacamole separately in the refrigerator.
Can it be frozen?
It is not indicated to freeze this preparation. The corn chips absorb moisture from the cheese in the freezer and become mushy, while the guacamole loses its emulsion and darkens in the freezer.
What to serve with
Accompany with pico de gallo sauce made with diced tomatoes and onion, sliced pickled jalapeño peppers and fresh lemon slices. Chilled citrus drinks pair perfectly with nachos.
Frequently asked questions
Can I gratin the nachos in the microwave instead of the oven?
The microwave melts the cheese quickly, but softens the corn tortillas, leaving them rubbery. The conventional oven or electric mini-oven ensures dry heat while maintaining the crispiness of the dough.
Should the guacamole be served hot or cold with the nachos?
Guacamole should be served cold or at room temperature, served on the side in a separate bowl so that each person dips the crispy and hot nacho into the fresh sauce.
How to prevent corn tortillas from getting soggy when coming out of the oven?
Distribute the chips on a wide baking sheet without piling up very deep layers and do not place moist sauces (like tomato or guacamole) over the dough before baking. The cheese must be grated coarsely and dry.
What is the ideal ratio of cheese per portion of chips?
The balanced ratio is approximately 100 grams to 120 grams of grated cheese for every 100 grams of corn tortilla chips, covering the chips without drowning them in excess fat.
