Entrée
Backyard Elote Nachos
30 minPour 9Nutri-Score D€€
D
30 min
30 minBackyard Elote Nachos
ce qu’il vous faut
Ingrédients
Mexican street corn flavored tortilla chips (1 bag)Épicerie280 g
frozen sweet corn (roasted)Fruits et légumes450 g
Parmesan cheese (freshly grated)Produits laitiers60 g
crema (for drizzling)Produits laitiers120 ml- Salsa Valentina (for drizzling)Épicerie60 ml
lime (juiced)Fruits et légumes1 morceau
avocado (diced)Fruits et légumes1 morceau- jalapeños (sliced)Fruits et légumes2 morceaux
- smoked Gouda (cubed)Produits laitiers280 g
- Monterey Jack (cubed)Produits laitiers280 g
cream cheese (softened)Produits laitiers225 g- evaporated milkProduits laitiers120 ml
- diced tomatoes with green chiles (1 can, drained)Épicerie280 g
garlic powderÉpices3 g
onion powderÉpices3 g- smoked paprikaÉpices1 g
par portion
Nutrition
351kcal
- Glucides
- 23 g
- Protéines
- 14 g
- Lipides
- 22 g
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 4
Serve
- Enjoy right away while the cheese is warm and gooey.