Vorspeise
Backyard Elote Nachos
30 Min.Für 9Nutri-Score D€€
D
30 Min.
30 Min.Backyard Elote Nachos
was Sie brauchen
Zutaten
Mexican street corn flavored tortilla chips (1 bag)Vorräte280 g
frozen sweet corn (roasted)Obst & Gemüse450 g
Parmesan cheese (freshly grated)Milchprodukte60 g
crema (for drizzling)Milchprodukte120 ml- Salsa Valentina (for drizzling)Vorräte60 ml
lime (juiced)Obst & Gemüse1 Stück
avocado (diced)Obst & Gemüse1 Stück- jalapeños (sliced)Obst & Gemüse2 Stücke
- smoked Gouda (cubed)Milchprodukte280 g
- Monterey Jack (cubed)Milchprodukte280 g
cream cheese (softened)Milchprodukte225 g- evaporated milkMilchprodukte120 ml
- diced tomatoes with green chiles (1 can, drained)Vorräte280 g
garlic powderGewürze3 g
onion powderGewürze3 g- smoked paprikaGewürze1 g
pro Portion
Nährwerte
351kcal
- Kohlenhydrate
- 23 g
- Eiweiß
- 14 g
- Fett
- 22 g
Schritt für Schritt
Zubereitung
- Schritt 1
Make the cheese sauce
- Add the smoked Gouda, Monterey Jack, cream cheese, evaporated milk, diced tomatoes with green chiles, garlic powder, onion powder and smoked paprika to a grill-safe pan.
- Place on the grill over medium heat with the lid closed.
- Schritt 2
Melt and stir the sauce
- Let the cheese get nice and melty on the grill.
- Stir every 3–4 minutes until smooth and fully melted.
- Schritt 3
Build the nachos
- Spread the Mexican street corn flavored tortilla chips onto a large platter.
- Pour the warm cheese sauce over the chips.
- Top with the roasted sweet corn, Parmesan, crema, Salsa Valentina, fresh lime juice, avocado and sliced jalapeños.
- Schritt 4
Serve
- Enjoy right away while the cheese is warm and gooey.