Vegetarian Blue Corn Nachos with Homemade Guacamole

Author: Cookie and Kate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 to 4 1x
Category: Appetizer
Cuisine: Mexican

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5 from 3 reviews

Irresistible nachos made with blue corn chips, cheddar and feta cheese, and a colorful assortment of vegetables (roasted red peppers, jalapeños and red onion). Amounts given below are approximate; you can eyeball everything here.

Scale

Ingredients

Nachos

Blue corn chips (I like Target’s Archer Farms organic chips)
1 1/2 cups shredded raw cheddar or Jack cheese
1/3 cup crumbled feta cheese
1/4 cup chopped red onion
1/3 cup chopped roasted red pepper
1 jalapeño, seeded and membranes removed, finely chopped

Guacamole

2 ripe avocados from Mexico
1 tablespoon fresh lime juice
1 to 2 cloves garlic, minced or crushed through a garlic press
1/2 teaspoon salt (add more to taste)
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground coriander
1/2 to 1 jalapeño, seeded and finely chopped (optional)
3 medium radishes, top and bottom ends removed and finely sliced (or chopped onion, see note)

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Instructions

Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Place handfuls of chips on the baking sheet and distribute evenly, minimizing the gaps between chips.
Sprinkle generously and evenly with shredded cheese. Sprinkle veggies over the cheese, then sprinkle on the feta. Repeat to build layers if you’re feeding a crowd. Bake until the cheese is melted and bubbling, about 15 minutes for a single layer or 20 minutes for multiple layers. Serve immediately on a heat-safe surface (transfer the parchment paper to a serving platter or at minimum, warn eaters of the hot baking surface).
While the nachos are baking, make the guacamole. Slice the avocados in half length-wise, running your knife around the pit. Twist the halves in opposite directions, then pull apart the halves. Dislodge the pits and use a large spoon to scoop the flesh into a medium bowl. Sprinkle with lime juice, then mash the avocado with a large fork or potato masher. Stir in the garlic, salt, cilantro, coriander, jalapeño (if using) and chopped radishes. Serve immediately.

Notes

Guacamole recipe adapted from Rick Bayless via Food and Wine.
If you’re making nachos for a crowd: pile up the chips, cheese and toppings in layers on the baking sheet. The quantities given for the guacamole yield a modest amount, enough for two to four people. Multiply the quantities as necessary.
If you want your nachos to stay warm for a while after baking, you might have better luck baking them in a large stoneware baking dish, oven-safe serving plate or cast iron pan. Cookie sheets don’t retain heat for long.
I used radishes for some pungent heat in this guacamole, but you could substitute finely chopped white onion if you prefer. Rick Bayless recommends finely chopping 1/4 of a small white onion, then rinsing the chopped onion under water to mellow the flavor. Shake the onions well to get rid of excess water before mixing it into the avocado.
To store the guacamole for later: press plastic wrap over the surface to help prevent oxidation. Guacamole is best eaten sooner rather than later.

▸ Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

Recipe from Cookie and Kate: https://cookieandkate.com/vegetarian-blue-corn-nachos-with-guacamole/