Vegetarian Blue Corn Nachos with Homemade Guacamole
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 to 4
- Category: Appetizer
- Cuisine: Mexican
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.
- 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
- 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)
- 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.
- 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.