Prep 30 mins
Cook 10 mins
I'm all about presentation and if my camera skills were significantly better, it could quite possibly prove it. Don't misunderstand my intent, either. A beautifully appointed home is nice, but I'm talking about food advertisement. Yes, food advertisement. Ohhh, the joy of family ladling soup from an old crock, bread served on a weathered wooden bread board or maybe nachos cleverly presented in a black iron skillet. Make it an event...eat it alfresco. You get the picture. Inspiration is all around. It just needs to be noticed. (An inspired recipe from Nancy @ Coupon Clipping)
- 6 -8 whole corn tortillas (if you must, sub tortilla chips)
- 1⁄2 cup canola oil
- 1⁄2 avocado
- 3 tablespoons diced red onions, divided
- 4 tablespoons salsa, divided
- 3⁄4 lime, divided
- 3 tablespoons cooked and crumbled bacon, divided
- salt and pepper, to taste
- 1 cup chili (homemade or canned)
- 1 cup cheddar cheese, shredded (can sub Mexican blend)
- 1 whole jalapeno pepper, sliced
- 1 whole tomato, diced
- 1⁄4 cup sour cream
- Preheat the oven to 350 degrees.
- For The Chips: Cut each tortilla into quarters. Heat the oil in a skillet on medium heat. The oil should be about 1/2 inch deep in the skillet. Place about 8 to 10 of the tortilla quarters in the hot oil at a time. Turn the tortilla chips as they cook so each side is golden brown.
- When the chips are golden brown on both sides, remove them from the skillet and lay them on a plate over a paper towel to absorb the excess oil. Repeat with the remaining tortillas; set aside.
- For The Bacon Guacamole: In a small bowl, add the avocado, 1 tablespoon of the red onions (reserving the other 2 tablespoons for the nachos), 1 tablespoon salsa (reserving 3 tablespoons to serve with the nachos), 1 tablespoon of the crumbled bacon (reserving 2 tablespoons for the nachos) and the juice from 1 quarter of the lime (reserving the other 2 quarters for garnish).
- Mix the guacamole ingredients using a spoon so that the avocado is broken into small chunks (rather than smashing up the avocado with a fork). Then salt and pepper to taste and top with additional crumbled bacon.
- For The Nachos: Add the chips to an oven-proof plate or skillet. Top the chips with the chili, shredded cheese, sliced jalapeno, remaining diced onions and the remaining crumbled bacon.
- Bake in a preheated oven until the cheese is melted, about 6 - 8 minutes.
- Top the warm nachos with the diced tomatoes and serve them with side dishes of sour cream, the remaining salsa and the bacon guacamole.
- Garnish with the remaining lime wedges.
Great nachos and made for a good lunch!! I used tortilla chips and canned chili (without beans) and left out the jalapenos. The bacon guacamole was so good and the bacon gave it a nice salty crunch. I topped my nachos with a big dollop of sour cream, the guacamole onions and tomatoes. Will make these again!! Made for AUS/NZ Recipe Swap #65.