Spicy Nachos With Fresh Pico De Gallo
Serves: 6
Olin Prosacco
1 January 1970
Based on User reviews:
50
Spice
56
Sweetness
45
Sourness
38
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Cheddar (shredded)3 cup
Sour Cream (reduced-fat)1 tbsp
Olive Oil1 clove
Garlic (minced)2 stalks
Celery (diced)1 medium
Onion (diced)1 tsp
Salt450 g
Ground Chicken2 tbsps
Chili Powder1 tsp
Ground Cumin2 tbsps
Cilantro (chopped fresh)3 tsp
Kosher Salt1 tsp
Black PepperDirections:
1
Watch how to make this recipe
2
Preheat the oven to 350 degrees F
3
Spread out a layer using half of the tortilla chips on a large ovenproof platter
4
Make an even layer using half the Game Time Chili, then add half the Cheddar and pepper Jack, then half the sliced jalapenos
5
Save some of the jalapeno slices for garnish
6
Place the platter in the oven and bake until the cheese has melted, 5 to 10 minutes
7
Prepare a second ovenproof platter with the remainder of the ingredients
8
Top the nachos with the Pico de Gallo and garnish with the remaining jalapenos
9
Serve hot with the sour cream on the side
10
Heat the oil in a large nonstick saucepan over medium-high heat
11
Add the garlic, celery, bell peppers, jalapenos and onions and sprinkle over the salt
12
Cook, stirring occasionally, until the vegetables are tender, about 8 minutes
13
Add the chicken, breaking it up with a wooden spoon, and cook until it starts to brown
14
Stir in the chili powder and cumin and cook until the chicken is fully browned, about 6 minutes
15
Add the tomatoes, kidney beans and pinto beans and bring to a boil
16
Reduce the heat and simmer, covered, stirring occasionally, until the flavors are blended and the chili begins to thicken, about 1 hour
17
Place the cilantro, salt, pepper, tomatoes, garlic, jalapenos, onions, lime juice and lemon zest in a bowl and mix to combine