Por
Master Receita Solta
"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."
- 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.
Preheat the oven to 180°C (350°F).
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.
Encontramos os melhores utensílios e ingredientes para você preparar Irresistible Nachos with Cheese and Guacamole com perfeição.
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- 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.
- As tortilhas de milho industriais podem ser substituídas por tortilhas caseiras de milho cortadas e assadas. - O queijo cheddar pode ser trocado por queijo prato, queijo provolone ralado ou queijo meia-cura nacional. - O coentro do guacamole pode ser substituído por salsa fresca picada para agradar paladares mais suaves.
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.
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.
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.
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.
O micro-ondas derrete o queijo rapidamente, mas amolece as tortilhas de milho, deixando-as borrachudas. O forno convencional ou forninho elétrico garante calor seco mantendo a crocância da massa.
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.
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.
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